When you cook a cold piece of beef, the outside starts to brown and sizzle, while the inside struggles to catch up. This is especially true for thicker cuts that are often used for London broil.

By knowing the leanest and fattiest cuts of beef, you can choose the best steak for any type of preparation—whether grilling, broiling, or barbecuing.

On our Kaizenify.app lean forum there was a lengthy conversation about conveyors or carts to move parts between workstations. The simple fact that there was debate, means you need to prove it to ...