When I was a kid my parents cooked London broil pretty often. I made it last night for the first time and remembered why I never liked it. Whatever cut of beef I had was full of sinews, which made for an unpleasant experience.
I realize that beef labeled "London Broil" is any of a variety of cuts that are too tough to cook as steaks. I'm wondering if anything labeled LB can be braised instead. I make great pot roast. I'm asking because I'm buying a 1/4 cow this fall and expect to get a lot of steaks labeled as LB without any information identifying the actual cut. Can I just pull a couple LBs out of the freezer and cook them as pot roast instead? Should I be worried if they are only an inch thick?