Tuesday, December 14, 2010

Cut of the Week: Roast

Over the many years we have been butchering grass fed beef we have made several different types of roasts available for our customers. These different cuts can be confusing especially when some names differ even between butchers.

For simplicity's sake I will divide all roasts into three categories:
  • sirloin - coming from the lower back
  • round - coming from the back leg
  • chuck - coming from the shoulder
Meat becomes tougher the more it is used and that makes the cuts cheaper but much more flavorful. This toughness however, dictates different cooking methods.

I have found that all roasts from the sirloin and the round are best roasted in a slow oven (250F) with liquid filled to the halfway mark on the roast. Too little water causes the meat to dry out and too much liquid makes more of a stew, which is not what we're going for here.

For the quintessential sliced roast beef with mashed potatoes and gravy, I like the tri-tip sirloin, round roast or the rolled rump. If I am looking for the break apart, impossible to slice, melt in your mouth roast with tons of flavor I go for the chuck.

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