Four good cuts for beef roasts include rib roasts, short loin, sirloin and round cuts. These cuts come from less muscular parts of the cow, making them more tender than other roast cuts. More » Food Cooking Meat

Fore ribs represent one of the most widely used and highly regarded cuts of meat for a roast beef. The cut can be roasted with or without the bone intact. Selecting a cut of meat for roast beef, however, is ultimately a ... More »

Chuck, brisket and round cuts are best for creating roast beef. Typically, roast beef should be cooked slowly, and as such, a beef roast should be a tougher cut of meat. More » Food Cooking Meat

A boneless pork loin roasts in a 350 degrees Fahrenheit oven for 20 to 25 minutes per pound or until the internal temperature of the roast reaches between 145 degrees and 160 degrees Fahrenheit on a meat thermometer. A b... More » Food Cooking Meat

Both pork roasts and sirloins should be cooked to an internal temperature of 145 degrees Fahrenheit as determined by a digital thermometer, and both cuts of pork will take 4 to 6 hours on high or 8 to 10 hours on low to ... More » Food Cooking Meat

The major beef cuts found on a butcher's chart are the chuck, rib, loin, sirloin and round. Other major cuts are briskets, plates and flanks. More » Food Cooking Meat

The amount of time required to cook top sirloin roast beef varies from recipe to recipe, but the Texas Beef Council recommends that it be cooked only until it reaches an internal temperature of 135 degrees Fahrenheit. Th... More »