Post by cafelatte on Jan 20, 2017 13:11:05 GMT -5
We don't eat a lot of beef roasts so I get confused when I see them in the weekly fliers or recipes. I found this guideline from Epicurious and thought I would share in case you are like me.
www.epicurious.com/ingredients/all-about-beef-roasts-from-chuck-to-rump-article
Here's a rundown of roasts and some of their aliases, going from a steer’s front to back.
Chuck roast. Also: pot roast, chuck roll. A budget cut from the shoulder, it has marbling throughout, making it ideal for one-pot cooking.
Clod roast. Also: arm roast, pot roast. The clod or arm is leaner and a little less expensive than chuck. It is best braised.
Brisket. A Jewish holiday favorite from the breast area, it consists of the lean flat cut and the fatty point or deckle. It's usually the flat cut you're getting when you order brisket, but you can specify the point or the entire "packer's cut" brisket.
Rib roast. Also: standing rib roast, prime rib. Seven ribs make up a rib roast, the "creme de la creme," Gathy said. "It's got the fat, it's got the marbling." What's called the large end of the rib roast (even though physically the ribs are smaller), closer to the chuck, is fattier; it gets leaner as you move toward the "small" (but actually larger) back end, which connects to the strip loin. One rib for every two people is plenty, so let your butcher know how many guests you're feeding and which end of the rib roast you prefer.
Strip loin roast. Also: top loin roast. A leaner roast from the same muscle as the rib roast, toward the animal's butt. This is where boneless New York strip steaks and bone-in Kansas City strip steaks are cut from; left whole, "it's the next best thing to a standing rib roast," Gathy said.
Tenderloin. The most tender roast of all—it's under the spine— with almost no fat or flavor. It's tapered in shape, the middle being the "center cut." The labor involved and waste produced in trimming and tying a tenderloin drives up the price.
Top sirloin roast. Also: top butt. Cut from the hip bone, it’s lean but flavorful with some marbling. It’s not a super-cheap cut but still more affordable than the tenderloin. Gathy likes its versatility, cut into steaks or cooked in stew or stir-fry.
Tri-tip roast. This small triangular roast is taken from the top of the sirloin and has "perfect marbling," said Gathy. It's one of his favorites, especially for smoking or grilling.
Top round roast. Also: inside round. A humble cut from the inside of the animal's back leg, similar to the top sirloin in fat and flavor. 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 has really nice marbling, more than the top round," Gathy said.
Eye of round roast. A circular, very lean roast from the bottom round. Like the other rump roasts, it’s best when roasted and thinly sliced; often used in pho and ramen.
Sirloin tip roast. Also: knuckle. A budget cut taken right off the knee. It’s similar to the top sirloin roast, lean but flavorful.
www.epicurious.com/ingredients/all-about-beef-roasts-from-chuck-to-rump-article
Here's a rundown of roasts and some of their aliases, going from a steer’s front to back.
Chuck roast. Also: pot roast, chuck roll. A budget cut from the shoulder, it has marbling throughout, making it ideal for one-pot cooking.
Clod roast. Also: arm roast, pot roast. The clod or arm is leaner and a little less expensive than chuck. It is best braised.
Brisket. A Jewish holiday favorite from the breast area, it consists of the lean flat cut and the fatty point or deckle. It's usually the flat cut you're getting when you order brisket, but you can specify the point or the entire "packer's cut" brisket.
Rib roast. Also: standing rib roast, prime rib. Seven ribs make up a rib roast, the "creme de la creme," Gathy said. "It's got the fat, it's got the marbling." What's called the large end of the rib roast (even though physically the ribs are smaller), closer to the chuck, is fattier; it gets leaner as you move toward the "small" (but actually larger) back end, which connects to the strip loin. One rib for every two people is plenty, so let your butcher know how many guests you're feeding and which end of the rib roast you prefer.
Strip loin roast. Also: top loin roast. A leaner roast from the same muscle as the rib roast, toward the animal's butt. This is where boneless New York strip steaks and bone-in Kansas City strip steaks are cut from; left whole, "it's the next best thing to a standing rib roast," Gathy said.
Tenderloin. The most tender roast of all—it's under the spine— with almost no fat or flavor. It's tapered in shape, the middle being the "center cut." The labor involved and waste produced in trimming and tying a tenderloin drives up the price.
Top sirloin roast. Also: top butt. Cut from the hip bone, it’s lean but flavorful with some marbling. It’s not a super-cheap cut but still more affordable than the tenderloin. Gathy likes its versatility, cut into steaks or cooked in stew or stir-fry.
Tri-tip roast. This small triangular roast is taken from the top of the sirloin and has "perfect marbling," said Gathy. It's one of his favorites, especially for smoking or grilling.
Top round roast. Also: inside round. A humble cut from the inside of the animal's back leg, similar to the top sirloin in fat and flavor. 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 has really nice marbling, more than the top round," Gathy said.
Eye of round roast. A circular, very lean roast from the bottom round. Like the other rump roasts, it’s best when roasted and thinly sliced; often used in pho and ramen.
Sirloin tip roast. Also: knuckle. A budget cut taken right off the knee. It’s similar to the top sirloin roast, lean but flavorful.
