Types of Beef Roasts

There are four main categories of beef roasts with a wide selection of beef roasts in each category. It can be intimidating to shop for beef roasts when there is so much to choose from. For ease in grocery shopping when it comes to beef roasts follow this simple break down of each main category of beef roast.

The break down of each of the four main categories of beef roasts include, the preferred cooking method for each category of beef roast, the standard costs for each category of beef roast and the types of beef roasts found in each category.

Chuck Roasts

Chuck roasts are a low cost per pound meat that includes ribs 1-5, the shoulder blade bone and should be cooked by a moist method such as braising or slow cooker.

• Top Blade Roast • Chuck 7 - Bone Roast • Chuck – Eye Roast • Under Blade Roast • Chuck Shoulder Roast

Rib Roasts

Rib roasts are very expensive per pound and come from ribs 6-12. Rib roasts also require a dry cooking method for optimum taste.

• Prime Rib • Rib Roast 2nd Cut

Sirloin Roasts

Sirloin roasts come for the hip area of the steer and are a low to moderate cost per pound beef. Sirloin roasts lend themselves well to dry cooking methods.

• Tenderloin • Top Sirloin Roast • Sirloin Tri-tip Roast

Round Roast

Round roasts are a low cost per pound beef that comes for the steers butt area. Round roasts are an excellent candidate for both moist and dry cooking methods.

• Top Round Roast • Bottom Round Rump Roast • Eye Round Roast • Bottom Round Roast

By Shauna Hanus | This article was posted on 2007-07-02 03:22:16

About The Author:

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. Sign up for her newsletter and learn more about Gourmayeats Weekly Recipe Club at http://www.gourmayeats.com/

Definition:

Beef is the culinary name for meat from bovines, especially domestic cattle. Beef is one of the principal meats used in European cuisine and cuisine of the Americas, and is important in Africa, East Asia, and Southeast Asia as well. In the Middle East, lamb is the usual meat preferred over beef. Beef is taboo to Hindus[citation needed] and its consumption is discouraged among some Buddhists.

Beef can be cut into steaks, pot roasts or short ribs, or it can be ground. Several Asian and European nationalities include the blood in their cuisine as well—it is used in some varieties of blood sausage. Other beef variety meats include the tongue, which is usually sliced for sandwiches in Western cooking; tripe from the stomach; various glands—particularly the pancreas and thymus—referred to as sweetbreads; the heart, the brain, the liver, the kidneys; and the tender testicles of the bull popularly known as "calf fries", "prairie oysters", or "Rocky Mountain oysters." Beef bones are essential for making certain varieties of soup stock.

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