Ann Seranne, an executive editor of Gourmet Magazine, developed a fool-proof method of producing rare beef rib roast with an absolute minimum of fuss and worry. The recipe since has achieved cult status amongst its devotees.
Beef Roasts
Arm Pot Roast
The Arm Roast is cut from the top of the chuck area right next to the Shoulder Roast. The Arm Roast is slightly less tough than the Shoulder Roast, and has a small round bone in it. (Sometimes, there will be cross-cut rib bones at the bottom.) It is slightly tougher than a Blade Roast….
Beef Rib Roasts
Rib Roast © Denzil Green Beef Rib Roasts are a more expensive cut of beef roasts. There are several different cuts available, but all are good, and expensive. Cuts that have the bone-in include Prime Rib Roast and Standing Rib Roast. Cuts that have the rib bones removed include Rib-Eye Roasts and Rolled Rib Roasts….
Beef Roasts
A proper beef roast is one that not only can but should be dry roasted without any liquid or cover involved.It will come from the Rib, Short Loin or Sirloin area of the cow, though there are one or two cuts from the Chuck that some people say they get away with dry roasting as…
Blade Roast
Blade Pot Roast © Denzil Green A blade roast is a joint of beef, cut from the chuck of the animal. The chuck area is the spot behind the shoulder blades next to the “rib area.” It may be sold bone-in (there will be a blade-shaped bone at the top), or boned. A whole blade…
Bolar Blade Pot Roast
Bolar Blade Pot Roast is a cut made from the point end of blade area of the chuck. This term and cut are used more in the Southern Hemisphere, such as New Zealand, Australia and the Philippines, though you will occasionally see it in America. Cooking Tips Moist heat or stewing.
Bottom Round Pot Roast
Bottom Round Pot Roast © Randal Oulton The Bottom Round Roast (aka “Outside Round Roast”, aka “Silverside”) is a cut of beef from the rear of a cow. It has one area that is tougher than the other, as it contains two different muscles (between the two muscles is a thick band of connective tissue.)…
Chateaubriand Roast
A Chateaubriand roast is a tenderloin roast that has both ends removed, leaving the thickest, centre portion. It will weigh about 350 g (12 oz) and is meant to serve two people, though it will really do about 3 people who are lighter-eaters. As it is a very small roast, it is sometimes referred to…
Chuck 7-Bone Pot Roast
The meat is a Chuck 7-Bone Pot Roast is quite tough, so it needs long, slow cooking in liquid to soften it up. The effort, though, will reward you with very flavourful meat. You can also cut this up to use it for stewing beef. Steaks cut from this are called “7-Bone steaks.” Literature &…
Chuck Blade Pot Roast
This square roast is cut from the shoulder area of the chuck bordering on the Rib section, making the meat in this spot more tender than other chuck meat. Though it is often sold boneless, you may also see it with a blade bone in the upper part of the roast, and some rib bones…
Chuck Cross Rib Pot Roast
You can identify a Chuck Cross Rib Pot Roast by its square shape, and pieces of a few ribs on the bottom. In the middle, you will also see large pockets of fat. Cooking Tips Long, slow cooking with braising or in a liquid. Use for a pot roast or for stewing beef.
Chuck Eye Pot Roast Boneless
Chuck Eye Roast is cut from the more tender meat that starts in the Rib Eye and extends into the Chuck. Combine that with its generous marbling of fat, and you have a roast that with long, slow cooking will turn out very juicy and flavourful. Though it is more expensive than other Chuck cuts,…
Chuck Roast
Chuck Roast is a general term used for all roasts cut from the chuck area of the cow.These roasts will have reasonable marbling which helps, with slow cooking, to make the roasts juicy and very flavourful. Cooking Tips Good for braising, for pot roasts or for cutting into stewing meat. Do not try to roast…
Eye of Round Roast
Eye of Round Roast. Whole, 3.5kg (7 1/2 pounds) with side fat still on © Denzil Green An Eye of Round Roast is a boneless beef roast. A whole one can weigh up to 8 pounds (3 1/2 kg), though butchers will often cut that in half for sale. It is a lean cut of…
Front Cut Beef Brisket
When the first cut is taken off the brisket, what remains is this thicker half. Because it is fattier, it also cooks up juicier and with more flavour. The fat on it is called the “deckel” or “deckle.” Cooking Tips This is the better brisket cut to use because it has the layer of fat….
Heel of Round Pot Roast
The “heel” in the name doesn’t refer to the heel of the cow, but rather to the end of the Round area before the shank (leg) area begins. It is a pretty tough cut and always needs to be treated as such. It is often used to make ground beef. Heel of Round’s redeeming factor…
Lip-On Ribeye Beef Roast and Steak
Lip-On Ribeye is essentially a Prime Rib roast without the bones. The “lip” that is left on refers to a two-inch (5 cm) piece of meat that is left on at the end of the ribeye muscle. The lip piece is largely fat, with some meat in it. Because it is largely fat, the overall…
Pot Roasts
A Pot Roast is any large piece of beef that has been cut in a size similar to that used for roasting, but which generally requires long, slow, moist cooking swimming in a liquid to make it tender. Pot Roasts can be bone-in or boneless, and may be cut from any part of the cow….
Prime Rib Roast
Prime Rib Roast © Paula Trites A Prime Rib Roast is a cut of beef meant for roasting. It is cut from the most desirable part of the rib cage of a cow. It’s a misconception that “Prime Rib Roast” refers to a roast with 7 rib bones in it. It will generally have at…
Rib-Eye Roast
Cut from the rib area of the cow, rib-eye roast is a boneless roast that has had the ribs removed (which would have been ribs 6 to 12 on the cow.) The Rib-Eye muscle (meaning the centre of the rib section) that is left has a streak of fat running through the roast to help…
Rolled Rib Roast
To make a rolled rib roast, the rib bones are removed from a rib roast. The roast is then trimmed and rolled, leaving a layer of fat on the outside, then tied. Though this is easy to carve, and a more expensive cut, many serious beef eaters consider it lacking in flavour, owing to the…
Round Roasts
These are lean roasts cut from the Round area (see main entry for “Beef Round.”) The higher up on the Round area they are cut from, the more tender they will be. But tender is a very relative word here. These are tough cuts of meat. Some people say you can get away with dry…
Round Tip Pot Roast
This is the most tender of roasts from the Round area of a cow (but remember, all cuts from this area are pretty tough compared to the rest of the cow.) It is boneless, rolled and tied. It will contain 4 different muscles from the round area, including eye of round, and inside and outside…
Shell Roast
Shell Roast aka Striploin Roast © Denzil Green Shell Roast is a relatively expensive cut of beef for roasting. It is cut from the Short Loin, and has in it the same muscles as T-Bone or Porterhouse steaks, minus any Tenderloin piece. The roast can be sold boneless or bone-in. It can be cut into…