Cut of Meat Roast Beef, Pot Roast, and Sandwich
There are lots of different ways to cook beef you have even already prepared before pairing it with other ingredients. Different ways of cooking create specific types of flavor and texture of the meat that people are very familiar with. However, when it comes to cuts, it can be a bit unusual for ordinary people. It is pretty sure that you might get confused about what to tell your sirloin from your beef shin. In fact, specific cuts of meat require specific methods of cooking too.
What Cut of Meat is Roast Beef
- Chuck Roast: Chuck roast is cut from the cow’s muscle and it is a heavily exercised one. Therefore, the beef flavor is tough yet good. Because of its high ratio of fat which is 20:80, chuck is often ground for a hamburger and it is also considered as the best part for a hamburger.
- Eye of Round Roast: This is the beef steer’s or heifer’s rear leg cut. It appears similarly as tenderloin yet it is lean and tough since it is a well-exercised-muscle cut. For the cooking method, the eye of the round is suitable for high-heat searing and slow roasting, braising, simmering, or poaching. It can be cooked as roast beef as well since its taste is very flavorful.
- Rib Roast: It is the cut from the rib section between the shoulder and the short loin (behind the ribs). There are three most common rib roasts; the standing rib roast rolled rib roast and the rib-eye roast. Cut at least three up to seven ribs, the standing rib roast is vertically roasted in order to create the self-basted meat as the top fat layer melts. The rolled rib roast is basically the same cut as the standing rib roast with the boneless meat rolled and tied into a cylindrical shape. The rib eye roast is the most wanted and costly of the roast. The boneless center cut of the rib section which is very well-marbled, flavorful, and tender.
- Top Round Roast: The cut from the upper thigh of the hindquarters of the beef cow, the top round is not heavily-worked muscle. Therefore, it results in a more tender and more flavorful roast than other cuts from the round. The proper cooking method used for a top round roast is braising, roasting, stewing, or cooking in a slow cooker. The top round roast is also good for use in sandwiches.
- Rump Roast: Like other well-exercised muscle, the rump roast is a triangular cut from the upper part of the round or the hindquarters which is lean and flavorful. However, it is supposed to be slowly cooked at lower temperatures since it can quite tough. Therefore, it allows time to soften and melt the cut’s connective tissue.
- Sirloin Tip Roast: Also known as round tip roast, sirloin tip roast is cut from the hindquarters which also adjoining the sirloin. Like most of the lean cuts, it can be tough and supposed to be braised or stewed. Yet, the sirloin tip roast is flavorful and can be used for slowly oven-roasted at low temperatures or kebabs.
What Cut of Meat for Pot Roast
- Chuck Roast: Chuck roast is the first to pick for pot roast. Having outstanding marbling, a boneless chuck roast makes the roast tender and juicy when braised. Even though it is more affordable than the cuts from the front part of the animals like sirloin or short loin, chuck roast is tougher cut from the shoulder just above the short rib.
- Brisket: Commonly, brisket is well-known for barbecue recipes which typically cooked in a smoker. Nevertheless, it can also make an outstanding pot roast. Having plentiful fat that works well in a roast, brisket is cut from the chest or the lower front portion of the animal. One thing you have to consider, brisket comes with premium tags compared with chuck.
- Bottom Round Roast: Typically used for roast beef, the bottom round roast can make an excellent pot roast. This part comes from the round primal or the rear part of the cow. Since it is leaner than either brisket or chuck, you have to add additional fat in order to prevent your pot roast from drying out.
What Cut of Meat is Used for Roast Beef Sandwiches
For the economical reasons, bottom, top, or eye round from the cow’s rump are mostly picked for sandwiches. However, there is another more expensive yet a whole lot more tender choice; a boneless top loin roast. It comes with a white cap of fat on the top.
That’s What Cut of Meat is Roast Beef, Pot Roast, and Sandwich That You Need to Know. I hope you get more information about all the easy cooking recipes that you can make at home. There is a lot more information about it in Cookcan. So, don’t miss it! If you have some questions or want to add additional information please put the comment below.