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The most common type of meat to use for a roast is beef. A cut of beef labeled "choice" is high-grade meat that you can dry roast because it is tender and marbled with fat. Beef labeled "select" is better cooked as a pot roast with liquid to keep it moist. The top tier of beef is labeled "prime," but it is rarely available to home cooks.


Look for chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm. Brisket: From the breast or lower chest with long strands of meat. The flat cut is leaner, and the point cut has more fat. Brisket is best sliced against the grain of the meat for maximum tenderness.


What Cut of Beef Is Used to Make Roast Beef?. A classic Sunday dinner dish, roast beef is a savory piece of meat, roasted to brown perfection. Cooks who have perfected this dish often keep their secrets to themselves, including their seasonings, cooking times and even which cut of meat they use. Fortunately, there are many cuts of beef that make...


When you're looking for a premium roast for special occasions, three cuts stand out. The most visually impressive is the prime rib, with its massive, curving rib bones. It's the most richly marbled of beef roasts, and very tender. The strip loin -- the cut that's used for New York strip steaks -- is its closest rival in flavor and tenderness.


The simple rule of beef cuts is that the more a muscle is used, the tougher and more flavorful it becomes. Those muscles are clustered around the steer's shoulder, chest, belly and hip, and include cuts such as the chuck, brisket and round. Oddly, it's the tough connective tissues in these cuts that make them ideal for pot roast.


Potting a roast is a moist cooking method for tougher cuts of beef. The meat is first seared and then braised for several hours in a liquid, such as broth. The best cuts of meat for pot roast are lean and contain a lot of connective tissue. These cuts cannot be cooked as well using a dry cooking ...


While outdoor grilling calls for the choicest (and most expensive) cuts of beef, you can make a fabulous pot roast out of the cheapest, toughest cut of meat. nice chuck roast is the classic choice for pot roasts, but there are other cuts you can use to achieve an exceptional roast.


But I had another plan. I asked the butcher to cut a roast of about 4 pounds directly from the part of the beef that is used for sirloin steaks. This is how British butchers cut their meat—into big roasts from the loin or what the French call entrecote or for Porterhouse roasts, the contre-filet. What a specimen!


The best roast for shredded beef starts as a tough cut with lots of connective tissues. When cooked slowly with low heat, those cuts of beef, like the chuck roast, turn into tender pieces of meat that shred easily.


Oven roasting is the simplest way to prepare beef – just season and let the oven do the rest. And with these cuts of beef, your centerpiece is sure to be both delicious and memorable. The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture ...