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delishably.com/meat-dishes/Cuts-of-Beef

Types: The chuck cut yields some of the more economical cuts of beef, such as the chuck roast, chuck arm roast, and the flat iron steak. How to Cook : The chuck contains a significant amount of connective tissue, which contains collagen and can be a little tough, but provides great flavor.

www.leaf.tv/articles/types-of-roast-cuts

Three Broad Kinds of Roast. There are lots of different cuts sold for roasting, and they all have their distinctive characteristics. You can classify them or subdivide them in any way that makes sense to you, but you'll find that they fall into three general types:

www.epicurious.com/ingredients/all-about-beef-roasts-from-chuck-to-rump-article

This is what's typically used for deli roast beef. Bottom round roast. Also: rolled rump roast. Another budget cut from the outside of the back leg. "It's my favorite roast off the rump because it ...

www.thespruceeats.com/guide-to-beef-roasts-2313275

The economical eye of round roast is cut from the rear leg of the beef steer or heifer. It is similar in appearance to the tenderloin, but because it is cut from a well-exercised muscle, the eye of round is lean and tough.Eye of round can be cooked with high-heat searing and slow roasting, braising, simmering or poaching.

www.thekitchn.com/the-best-cuts-of-beef-for-pot-roast-meat-basics-211326

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.

www.certifiedangusbeef.com/cuts

Basics of Beef Cuts. The Certified Angus Beef ® brand is the best Angus brand available. It's a cut above USDA Prime, Choice and Select. Ten quality standards — including abundant marbling, ensure every bite is exceptionally flavorful, incredibly tender and naturally juicy.

www.reference.com/food/tender-beef-cuts-roast-7864c0e5872dd5bc

Butchers take chuck roasts from the animal’s front portion, including cuts such as chuck shoulder pot roast, boneless chuck roast, shoulder steak and beef chuck arm. Brisket is the lower chest or breast portion of the beef. Point brisket cuts are fattier, while flat cuts are leaner. Brisket sliced against the grain provides the most tender cuts.

www.certifiedangusbeef.com/cuts/List.aspx?key=2

Choose a specific cut of beef for a detailed description. Tenderloin Roast Tri-tip Roast Top Round Roast Prime Rib Shoulder Clod Roast Sirloin Tip Center Roast ... Center-cut Top Sirloin Roast English Roast Ball Tip Roast Mock Tender Roast ...

www.beefitswhatsfordinner.com/cuts/collection/33339/best-beef-cuts-for-oven...

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 ...

www.finedininglovers.com/blog/food-drinks/beef-cuts-chart

Beef Cuts: lions, shanks, briskets and chuck - if all the different cuts confuse you when deciding what to cook, this post will help. It includes a collection of beef cut charts to help you buy the right cut of beef for the right job, whether that's grilling, stewing, braising or roasting. Follow ...