Couestracker Report post Posted December 19, 2017 My last elk processor cut some London broil steaks. Anyone have experience cooking these? I made kabobs out of one, was good but meat texture all wrong. Any input appreciated. Share this post Link to post Share on other sites
cjl2010 Report post Posted December 19, 2017 I would get ahold of oneshot Share this post Link to post Share on other sites
dmoto Report post Posted December 19, 2017 How did you cook them and what was wrong about them? Share this post Link to post Share on other sites
PRDATR Report post Posted December 19, 2017 Best to age it. I never tried to make that cut since venison and even Elk is so lean. Share this post Link to post Share on other sites
GreyGhost85 Report post Posted December 20, 2017 Best to age it. I never tried to make that cut since venison and even Elk is so lean. Is elk not venison? Share this post Link to post Share on other sites
muledeerarea33? Report post Posted December 20, 2017 Pound it flat, bread it, serve with gravy and fried eggs. Share this post Link to post Share on other sites
WHALE Report post Posted December 20, 2017 I love kabobs Deer, elk, even javelina 1 Share this post Link to post Share on other sites
yotebuster Report post Posted December 20, 2017 I believe thats usually top round. London broil is more of a cooking method for lean meat then it is a cut. Any method you would use for round steak should be fine. Share this post Link to post Share on other sites
Couestracker Report post Posted December 21, 2017 How did you cook them and what was wrong about them?Kabobs on the grill, marinated in wife's Italian dressing based sauce. They were good, nothing "wrong", just that cut of meat has a different texture than elk steaks. 1 Share this post Link to post Share on other sites
