I bought a big hunk of beef tonight — it was on sale, and I’m going to make jerky with it, half for myself and half for a colleague who offered to reimburse me if I would make her some.
The cut in question is labeled by grocery stores in this part of the country as “London Broil,” and at the grocery in question, it comes with a little peel-off label with a recipe on the back.
I swear to you that the following sentence appears near the bottom of the recipe:
Note: London Broil may be broiled.
I will leave you to ponder the epistemological implications of this on your own.
, 
.