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.
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.
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.
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 ...
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 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.