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 »

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According to Arby's, the meat in an Arby's roast beef sandwich is roast beef. Furthermore, according to the company's "Slicing up Freshness" campaign, the meat is hand sliced, using a meat slicer, by people and not machi... More »

The cut of roast beef determines the cooking time per pound. In a 325-degree Fahrenheit oven, a bone-in rib roast requires 23 to 30 minutes for each pound, while the boneless version needs 39 to 43 minutes. More »

A bolar roast is a cut of beef which lies next to the ribs near the shoulder. It is a solid three-cornered piece of meat. It is more tender than other blade cuts and makes an excellent roast. More »

To make a roast beef, season a single 3-pound beef roast, and cook it for one hour at a temperature of 375 degrees Fahrenheit. Once cooked, set the meat aside, and prepare a red wine gravy prior to serving. 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 »

www.reference.com Food Cooking Meat