Hopefully during the holidays you’ve received a meat box subscription from Hometown Meat. And since we’re all fans of “the beef”, we want to share with a little bit of info about beef. (Just in case you didn’t know. 😉 ) Is a bit of information about beef roasts.
Everything about Beef Roasts, From Chuck to Rump
Beef Roast roster
Chuck roast. Likewise: pot roast, chuck roll. A spending plan cut from the shoulder, it has marbling throughout, making it suitable for one-pot food preparation.
Clod roast. Additionally: arm roast, pot roast. The clod or arm is leaner as well as a bit more economical than chuck. It is ideal braised.
Brisket. Not a surprise but the brisket is a Jewish holiday fave from the bust location; the brisket contains the lean level cut as well as the fatty factor or deckle. The brisket is typically the level cut you’re obtaining when you order brisket, but you can specify the point or the entire “packer’s cut” brisket.
Rib roast. The rib roast also referred to as a prime rib, or standing rib roast. It’s got the fat; it’s got the marbling. It’s what’s called the large end of the rib roast (despite the fact that physically the ribs are smaller) and is closer to the chuck. One aspect is that the fattier; it gets leaner as you approach the “small” (but actually larger) backside, which connects to the strip loin. One rib per two people is plenty, so let your butcher know the number of guests you’re feeding and which end of the rib roast you prefer.
Strip loin roast. The strip loin roast is also called the top loin roast. The strip loin roast is a leaner roast from the same muscle as the rib roast, toward the animal’s butt. This is where boneless New York strip steaks and bone-in Kansas City strip steaks are cut from; left whole, it’s the second best thing to a prime rib.
Tenderloin. The tenderloin is the best and most tender roast of all it’s under the spine with almost no fat or flavor. It’s tapered in shape, the middle being the “center cut.” The labor involved and waste produced in trimming and tying tenderloin drives up the price.
Top sirloin roast. Also: top butt. Cut from the hipbone, it’s lean but flavorful with some marbling. It’s not a super-cheap cut but still more affordable than the tenderloin. It’s great when partitioned steaks or cooked in stew or stir-fry.
Tri-tip roast. This smaller triangular roast is taken from the top of the sirloin and has “perfect marbling,” It is consistently a fan favorite cut of meat, especially for smoking or grilling.
Top round roast. Also: inside round. A humble cut from the inside of the animal’s back leg, similar to the top sirloin in fat and flavor. This is what’s typically used for deli roast beef.
Bottom round roast. Also: rolled rump roast. Another budget cut from the exclusive of the back leg. “It’s my favorite roast off the rump because it has really nice marbling, more than the top round. Our rump roast is a number of the best rump roast you can buy online.
Eye of round roast. This is a circular, very lean roast from the bottom round. Like the other rump roasts, it’s best when roasted and thinly sliced; often used in pho and ramen.
Sirloin tip roast. Also: knuckle. A budget cut taken straight off the knee. The sirloin tip roast resembles the top sirloin roast, lean but flavorful.
Beef Roasts Make You Go Yum…
Now that you know a little bit about beef roasts, hopefully you’re hungry. So take that hunger, take some of that meat box subscription roast that you’ve purchased from Hometown Meat, and get in that kitchen and cook!
Here is a great Roast Beef Recipe. Enjoy.
- 3 pounds beef Bottom Round Roast
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon minced garlic
- 1-1/2 teaspoons finely chopped fresh basil
- 1 teaspoon salt
- 1 teaspoon dried thyme leaves
- 1 teaspoon pepper
- 3 cups reduced-sodium beef broth
- 1-1/2 cups water
- Preheat oven to 325°F. In a small bowl, mix together olive oil, rosemary, garlic, basil, salt, thyme and pepper. Set mixture aside for 5 to 10 minutes.
- Place roast on baking rack in roasting pan with tall sides. Rub olive oil mixture on roast, covering all sides. Pour beef broth and water in roasting pan. Insert oven-safe thermometer into center of roast. Place roasting pan in center of oven.
- Roast 325°F oven for 1-1/4 to 1-3/4 hours. Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 5°to 10°F.)
- Carve roast into slices; serve with cooking liquid or as a sandwich, topping with your favorite cheese.
Remember, you can always buy meat online at Hometown Meat. See you soon.