A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Types of Beef Roasts

Beef Tenderloin
Beef Tenderloin

This rear part of the tenderloin called the butt tender, can be extracted, trimmed, and sold as a roast, or portioned into individual steaks. Using the Beef Tenderloin. The tenderloin is actually shaped rather like a pencil, with a fat end at the rear (the sirloin end) and a pointy end facing forward.

image: dishmaps.com
Brisket
Brisket

Beef roast and beef brisket are different cuts of meat that come from distinct parts of the animal. Beef roast isn't just one cut, but can be used to describe multiple cuts that require various cooking methods. Brisket is a specific cut of meat from the lower chest of the cow.

source: leaf.tv
Chuck Steak
Chuck Steak

The difference between chuck roast and chuck steak is simply the cut. Chuck is an inexpensive beef that comes from the muscle between the neck and shoulder blade of the beef cattle. That’s why other names for chuck roast include blade pot roast. Roasts and steaks are most popular cuts of chuck.

source: chowhound.com
image: allqdup.com
Round Steak
Round Steak

Your guide to buying a giant piece of beef for the holidays. For many, the holidays aren't complete without a hunk of meat on the table. Ham it up, lamb it up, pull out the porchetta or, for maximum impact, get the big beef roast. There's something so 90s supermodel-iconic about a standing rib roast ...

image: hy-vee.com
Sirloin Steak
Sirloin Steak

If you are befuddled by the names butchers and grocery stores give for various beef cuts then this A Guide To Beef Cuts with Steak and Roast ... Beef Sirloin Tip Steak

Standing rib Roast
Standing rib Roast

... you have what's termed a "ribeye" roast. Both prime rib and ribeye roasts ... What Is the Difference Between a Prime Rib Roast ... a "standing rib" roast, ...

image: bigoven.com
Strip Steak
Strip Steak

First, a cut of beef whether a steak or a roast is a muscle. With rare exception, a roast and a steak can come from the same muscle. Some cuts of beef are tough and some are tender. Some are more tasty than others. While taste is often subjective, generally the more fat marbling a cut of beef has, the better the taste.

Top Sirloin
Top Sirloin

Top round roast. Also: inside round. A humble cut from the inside of the animal's back leg, similar to the top sirloin in fat and flavor. This is what's typically used for deli roast beef. Bottom round roast. Also: rolled rump roast. Another budget cut from the outside of the back leg.

Tri-tip
Tri-tip

The tri-tip roast or steak (also called a triangle roast) is the 1 1/2 to 2 1/2 pounds of meat that sits at the bottom of the sirloin. Not only does it have a rich flavor, but also tends to be lower in fat than most other cuts.