London Broil<BR>Dry Aged 20 Days
London Broil<BR>Dry Aged 20 Days
London Broil<BR>Dry Aged 20 Days
London Broil<BR>Dry Aged 20 Days
  • Load image into Gallery viewer, London Broil&lt;BR&gt;Dry Aged 20 Days
  • Load image into Gallery viewer, London Broil&lt;BR&gt;Dry Aged 20 Days
  • Load image into Gallery viewer, London Broil&lt;BR&gt;Dry Aged 20 Days
  • Load image into Gallery viewer, London Broil&lt;BR&gt;Dry Aged 20 Days

London Broil
Dry Aged 20 Days

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For generations, The London Broil cut, has been sadly categorized as a low-end cut, yielded from round / hindquarter (back leg).

At Dellapietras, we extract our "London Broil" from the forequarter (front shoulder), ensuring the most tender muscle.