The bottom round roast is a lean cut from the round primal. You can also use it in pot roast, but go ahead and add some additional fat—like bacon—to contrast its leanness. Tarragon, thyme, and carrots complement such a meal well. To really mix things up, try this Thai coconut and lemongrass bottom round dish. Looking for a truly lean cut? Try the Scotch tender , which boasts rich beefy flavor and virtually no fat. Try slow cooking it with your favorite root veggies, or braising it with sherry and a little mustard.
Tender and rich, the coulotte roast comes from the sirloin. This, of course, leaves the roast moist and flavorful after cooking for hours. You can roast it whole with a smoky rub—like in this orange nutmeg coulotte roast recipe —or slice it against the grain for individual steaks. Cut from a lean and active muscle on the cattle, the eye round roast packs in tons of beefy flavor and no fat. This roast is super easy to prepare: Just roast it whole and serve it sliced thick for steaks, or thin for sandwiches.
This makes carving easier. Can be roasted on the bone, but because of its size it is commonly boned and rolled, enabling the butcher to prepare smaller joints. Sirloin carries less fat than the rib and is very tender, so it is one of the more expensive cuts.
These three prime cuts are all fantastic for roasting, as they are very tender and can be carved into large lean slices. This means that thin sheets of fat, usually taken from the flank of the same animal, are wrapped around the outside of the rolled muscle then tied in place with string to produce a neat, cylindrical joint.
Used to make the classic dish, beef Wellington. Have a look at these recipes using different cuts of beef:. Thyme-roasted rib of beef with red wine gravy. Rib of beef with porcini, tarragon and port gravy.
Chargrilled rare sirloin of beef. Slow-roast beef with a pepper and rosemary crust. Pangrattato-topped beef. Try this Tom Kerridge recipe for beer-braised short ribs. Brisket also needs to be cooked for a long time to break down the fibres until shreddable and tender.
Our guide shows you how to cook this versatile and cheaper cut. For plenty more cuts of beef see our guide or cheaper cuts and how to buy beef. Pre-packed beef in airtight packaging, as well as vacuum-packed beef, should be stored in its packaging at the bottom of the fridge. On the day of using, remove all packaging, pat with kitchen paper, and keep uncovered on a plate in the fridge.
Any cuts that are bought loose will keep for up to days. Larger cuts for roasting will keep up to 4 days check all use by dates. Minced beef should be eaten within a day of purchase or frozen. For vacuum-packed meat, follow the use-by date on the packaging.
Of those five sources, the last four will usually be able to tell you the most about the meat — where it comes from, how it was reared and slaughtered, as well as if it was hung, and for how long. The length of time for which beef has been hung will also determine how flavoursome and tender it is; days is a good length, though some super-premium beef is hung for longer, up to six weeks. Imagine this: warm french bread and your homemade roast beef slices, topped with caramelized onions, provolone cheese, and just a bit of dijon mustard.
Well, that dream can be yours. All you have to do is take the first step. Part of being a good cook is being able to adapt to any cut you get and still deliver a great roast. This recipe is simple but teaches you how to handle the Eye of the Round roast — one of our favorite cuts.
Over half the battle is won by the decisions you make before you step into the kitchen. Nathan Phelps is a writer, ethical foodie, and outdoors-aficionado hailing from Nashville, TN.
He splits his time between helping sustainable businesses find new customers and managing his ever-increasing list of hobbies, which include playing guitar, baking bread, and creating board games. Search suggestions. The Wellness Blog. Choosing the best roast beef cut every time If you want to know how your uncle Rob always has the best beef during the holidays or how your favorite restaurant seems to nail the consistency in every dish you try, then this is how.
For deli slices that are perfect for sandwiches. For pot roasts that pair perfectly next to mashed potatoes. The best roast beef for fancy, melt-in-your-mouth cuts Sometimes you need to have a classy night in. The perfect blend of fat and beef that yield wonderfully tender roasts. Beef that pairs well with a nice red wine. Specific beef cut recommendations: Ribeye — Ribeyes are a classic at events and holidays.
With its generous marbling and coveted taste, a ribeye is always a good choice for a treat! Beef Tenderloin — Beef tenderloins are known around the world as a lean and delectable cut. The combination of moisture and richness makes it a treat anytime you have it. It is usually cut into small slices, and it pairs really well with a red wine sauce! Prime Rib — Prime rib and au jus is a combo so delicious that it will never go out of vogue.
It is extremely tender and super juicy, and your guests will love you for it. The best roast beef for weeknight meals Looking to get the fix of a fancy meal without spending the same amount?
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