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Roast Beef - Suggested Cuts

post #1 of 22
Thread Starter 

Hey guys, what cuts do you normally use for roast beef? I normally use rib eye and it always turns out great but feel like trying a different cut.

post #2 of 22

You can roast lean tender cuts as you've been doing. Eye of round is good this way and cheaper than what you've been doing. 

 

I've lately enjoyed pot roasted brisket. Inexpensive, very good flavor. There's some trim work to be done up front if you buy a whole packer (and you should--cheapest way to buy it and you get both the point and the flat cuts to work with).

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 22

All out favorite is a chuck roast. Low and slow in a 300f oven after browning it.

post #4 of 22

Eye of chuck is a treat if your butcher can cut it for you. 

post #5 of 22

A sirloin makes a great roast beef.

 

I particularly like eye round but it takes a bit of skill to cook it without making it tough.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 22
Quote:
Originally Posted by Keith Grima View Post

Hey guys, what cuts do you normally use for roast beef? I normally use rib eye and it always turns out great but feel like trying a different cut.

If you can find it in your area, give tri tip a try.
post #7 of 22

When I have a lean piece of roast with no fat cap I like doing it Sous Vide. This way I would have a nice rare and hot dry out and over cook the outside.

 

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post #8 of 22

I'd like to know where you are shopping that brisket is cheap....

 

It seems the only economical cut anymore is a variation of the round, which is very tough to cook

post #9 of 22
Quote:
Originally Posted by Keith Grima View Post
 

Hey guys, what cuts do you normally use for roast beef? I normally use rib eye and it always turns out great but feel like trying a different cut.

KEITH GRIMA:

  Good morning. Keith, I am sure you know that RIB EYE cut is considered PRIME RIB CUT...at least where I live in Las Vegas, NV it is.

 

As for a roast I enjoy the EYE ROUND Roast  For roast beef sandwiches the TOP ROUND is considered optimum. I buy it in the deli section at Walmarts super market. They do also have a bottom round cut as well. But the top round is tastier & it only is $1.00 per pound more.

 

I hope this information is helpful to you. Enjoy the rest of the day.

.

  Z~BESTUS.

post #10 of 22
Thread Starter 

Hey guys, thanks for the replies, I mostly buy ribeye as I lack knowledge when it comes to beef roasts so I just play it safe. I will try eye of round and let you know how it goes. Is there a huge difference between normal round and eye of round? Not sure if I ever seen it before, I am sure he stocks round though.

post #11 of 22
Thread Starter 

x

Quote:
Originally Posted by MaryB View Post
 

All out favorite is a chuck roast. Low and slow in a 300f oven after browning it.

Isn't chuck tough? I really love the taste of chuck :) Especially after browning it. I usually use it for stews, didn't know it can be roasted !!

post #12 of 22
Thread Starter 
Quote:
Originally Posted by Z~BESTUS View Post
 

KEITH GRIMA:

  Good morning. Keith, I am sure you know that RIB EYE cut is considered PRIME RIB CUT...at least where I live in Las Vegas, NV it is.

 

As for a roast I enjoy the EYE ROUND Roast  For roast beef sandwiches the TOP ROUND is considered optimum. I buy it in the deli section at Walmarts super market. They do also have a bottom round cut as well. But the top round is tastier & it only is $1.00 per pound more.

 

I hope this information is helpful to you. Enjoy the rest of the day.

.

  Z~BESTUS.

 

Hi, I didn't know no. We call it ribeye where I'm from :). What is the difference between the eye and top?

post #13 of 22

Yes it is tough! But of cooked low and slow with a little liquid(about halfway up the side of the meat, just like braising but in the oven is easier) the tough parts break down and moisten the meat and make it falling apart tender and juicy.  I am cooking grass fed which takes less time but a 3 pound roast last weekend took 3 hours at 300f. I use a ceramic lined dutch oven to roast in. Feedlot beef is fattier and will cook slower, might take 4 hours for example. Times are a guess mostly because it is done when it is tender!

 

Quote:

Originally Posted by Keith Grima View Post
 

x

Isn't chuck tough? I really love the taste of chuck :) Especially after browning it. I usually use it for stews, didn't know it can be roasted !!

post #14 of 22
Quote:
Originally Posted by Keith Grima View Post
 

x

Isn't chuck tough? I really love the taste of chuck :) Especially after browning it. I usually use it for stews, didn't know it can be roasted !!


It's a bit tough but not THAT tough. I sometimes buy chuck steaks and grill them to medium rare, they're succulent. It's the age old debate of taste vs tenderness....

post #15 of 22
Thread Starter 

Hey guys just a quick update :) I went to the butcher and had a short discussion with him. Basically it is almost impossible to get certain items where I am from, such as : eye of chuck, upper part of tenderloin(same price from upper to Chateaubriand).

 

I managed to get eye of round though hoping it turns out tender and it's in the oven now :D hoping that it turns out tender. I seared it and now put it in the oven @ 130 and will cook it to 57c. Will let you know !!

post #16 of 22

Walmart often has brisket at a pretty good price. Last time I bought it there it was for $3.59/lb for a whole packer. Costco, at least mine, also carries the whole packer pretty cheaply, I think it was 3.89 and of a better grade. Not all Costcos have the big meat cooler mine does though. The one closest to me is currently the largest Costco in the world

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #17 of 22

And the last time I went to that Costco, which is just a few miles from me, all the big slabs of pork belly were gone, all they had was cut up stuff. Good for some recipes, but not bacon or pancetta.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #18 of 22
Thread Starter 

Ok guys so a quick update. So the meat for my standards was OK, considering the cut(was very lean) it turned out great. It was between medium rare to medium so I managed to cook it perfectly(with a probe). What I cannot picture is serving it without a sauce, it wasn't dry or chewy but it was not tender I also considered the central part quite blend. I did not season it after cutting it. 

 

I will be trying chuck roll next week and will let you know how it turns out.

post #19 of 22
@Keith Grima next time you do an eye round please ask for out advice on how to cook it. My method involves a dry brine overnight which tenderizes and seasons the roast throughout. Then I sear it and put it in a very low oven for about an hour. Then I turn off the oven and leave it in there for another 45 minutes or so. Perfectly tender and tasty.

And then of course there is a very easy pan gravy that goes with it.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #20 of 22

In most all cases the Roast beef should be served with some kind of sauce or gravy. I serve mine with brown gravy, Mushroom gravy, Aujus, Béarnaise sauce, creamed horseradish and so on. Pick the one or way your family likes. The prime rib cuts are always going to be more tender than the rounds. I have roasted off a lot of Top sirloins that served up nice and tender. If your going to use a less tender cut, then slice the meat thinner. Here are a few ways I serve mine.

 

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When I cook 20 to 25b Top rounds they always have a nice fat cap on the top. This makes it easier to protect the meat from the dry heat cooking. 

post #21 of 22

Yum those sauces look awesome.  I love a good mushroom sauce, it's my favorite.  A basic brown gravy will do in a pinch.  A red wine reduction is nice but I haven't done one in ages, maybe I'll do that next!  I'd like to do a bernaise but it's quite a hassle because I'm the only one in the family that likes it.

 

My latest sauce craze for beef is a gorgonzola sauce, so so simple to make!  Just boil a 1-2 cups of heavy cream with a rosemary branch in it for about 5 minutes then take it off the heat and stir in gorgonzola, parmesan, parsley and season with salt and pepper.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #22 of 22

Whole brisket was 2.65 today. They had the whole belly slabs too today team fat but I didn't check the price. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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