The Sirloin Bottom cut can be divided into three parts, of which the circular-shaped Ball Tip is one, with the other two being the Flap and the Tri-tip. The Ball Tip is cut away from the other two parts of the Sirloin Bottom along natural seams in the meat, and any bones, cartilage and skin…
Beef Roasts
Spoon Roast
Spoon Roast is not an actual cut of meat, but rather a marketing term for a cut of beef sirloin, top sirloin roast or “sirloin beef bottom tips”, or a cut of lamb, that with low and slow cooking comes out so tender you can “scoop the meat with a spoon.” So, essentially, it is…
Standing Rib Roast
A Standing Rib Roast is cut from the rib section of the cow and will include ribs. Some places will still call it Standing Rib if there is only 1 rib bone present, but it really should have about 3 ribs. The ribs will be on one side of the roast, with a layer of…
Top Blade Pot Roast
Top Blade Pot Roast is the top part of a whole blade roast. It will have gristle running horizontally through the middle of it. (When you are slicing this to be served, you’ll want to cut the roast horizontally first, and remove this gristle, then proceed to slice.) As part of a blade roast, it…
Top Round Pot Roast
The Top Round name is a little misleading. Looking at diagram of a cow and seeing the area labelled “Round”, your first thought might be that “Top Round” would be at the top of that area, and no one can fault your logic. It’s not, though: that spot would be the Rump. The Top Round…
Top Sirloin Roast
Top sirloin roast is a tender, delicious roast that has a layer of fat on one side that will render during cooking, tenderizing the meat and infusing it with flavour. It is just as impressive as a rib roast, but somewhat less expensive. These roasts are large ones, easily ranging from 10 to 14 pounds,…
Tri-Tip Roast
The sirloin bottom can be divided into three parts, of which the Tri-Tip is one, with the other two being the Flap and the Ball Tip. It will be triangular in shape, thus it’s name of “Tri-Tip.” The roast will be boneless, free of gristle, and have a ½ inch (1 cm) layer of fat…
Under Blade Pot Roast
Under Blade Pot Roast © Denzil Green An Under Blade Pot Roast is the bottom, less-tender portion of a whole blade roast. It may be sold bone-in, or boneless. If boneless, it may be tied up with butcher’s string, which you leave on until after cooking. Cooking Tips Moist heat; don’t even think of dry…