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….
Pot Roasts
Beef Brisket
Brisket is the beef cut used most often to make corned beef and pot roasts.The brisket is the breast area of the cow — below the chuck (the shoulder area.) The brisket extends back as far as the Plate (the underbelly.) More specifically, it’s the area beneath the first five ribs. In North American beef…
Beef Brisket Deckle-Off
The deckle (sometimes you will see it spelt “deckel”) is the layer of fat between the bone and the muscle which becomes the brisket cut. A brisket with “deckle-off” is generally taken to be a “front cut beef brisket” which has the deckle removed (which otherwise normally would be left on.) Any white fibrous tissue…
Beef Shoulder Pot Roast
Beef Shoulder Pot Roast is cut from the bottom of the Chuck area. The meat here is normally cut into two. The first, with a round bone in it, is sold as an “Arm Roast.” The back, boneless section is what is sold as the Beef Shoulder (Pot) Roast. The meat is very flavourful, but…
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.)…
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,…
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…
First Cut Beef Brisket
A Beef Brisket is usually cut for retail sale into two parts, “First Cut” and “Front Cut.” Some people consider the part called “First Cut” better, because it is leaner than the “Front Cut” portion. The downside, however, is that as it has so little fat, it can cook up dry and without as much…
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…
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….
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…
Rump Pot Roast
The Bottom Round (or “Outside Round”) cut of beef has one area that is tougher than the other, as it contains two different muscles. It is usually cut into two, with one cut being used for Bottom Round (or “Outside Round”) Roasts, and the other, a triangular cut, for Rump Roasts. Two or three rump…
Sirloin Ball Tip Pot Roast
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…
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…
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…
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…
Yankee Pot Roast
Yankee Pot Roast is a beef pot roast cooked along with vegetables in the pot that provides a convenient, one-dish meal. The meat is served on a platter with the vegetables arranged around it. The vegetables are usually root vegetables such as carrots, onions and potatoes. They are not added right at the beginning with…