Our London broil steak is a thick boneless steak cut from the Chuck primal, meaning the animal’s shoulder area. Cuts from this part of the animal can be tougher but deeply flavorful. The name “London broil” actually refers to a cooking method, as opposed to an actual cut. To add to the confusion, the name and technique were actually developed in the US, not in England. Traditionally, a London broil steak is marinated, grilled or broiled, and then sliced against the grain for the perfect tender bite!
Our beef is 100% grass fed and finished. Our cattle herd is made up of a variety of heritage cattle breeds, including Hereford, Black Angus, Devon, and Dexter. From May to November, we intensively manage our herd in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months, the herd is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.