Types of Roast
Beef tenderloin slow-roasted to perfection and paired with delicious porcini mushroom sauce... One secret of this beef tenderloin is the slow oven, which allows for a gentle roasting, and produces an even, rosy hue throughout the muscle. The other trick is roasting the beef on top of the pan sauce, which not only flavors the meat, but also humidifies the oven for a moist, aromatic cooking environment.
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.
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.
Chuck roast. Also: pot roast, chuck roll. A budget cut from the shoulder, it has marbling throughout, making it ideal for one-pot cooking. Also: pot roast, chuck roll. A budget cut from the shoulder, it has marbling throughout, making it ideal for one-pot cooking.
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.
Clod roast. Also: arm roast, pot roast. The clod or arm is leaner and a little less expensive than chuck. It is best braised. Also: arm roast, pot roast. The clod or arm is leaner and a little less expensive than chuck. It is best braised.
A ribeye roast is simply the rib roast with its rib bones removed to make a more symmetrical cut that roasts evenly. The Rib Section Between the tough muscles of the steer's shoulder and rump, there's a long group of tender meat running along the backbone.
Roast beef for a holiday dinner or festive occasion is easy and …
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by 1 1/2. Either way, have your butcher trim some of the fat, leaving about 1/4 inch for the best flavor. With this as your entrée, uncork a Cabernet Sauvignon.
Pork loin and pork tenderloin are not cut from the same part of the animal, and in fact, look really different — pork tenderloin is thin and small, while a pork loin is wide enough that you can cut steak-like pieces from it. How you cook it, though, is the main difference.
Top Sirloin Roast confusion... Moimoi | Nov 6, 2012 10:28 AM Just got what looks like a really nice top sirloin roast so I invited a couple of friends over for dinner tomorrow night. I've been searching for info on this cut but after much reading I'm even more confused.
Tip sirloin roast and sirloin tip roast are other names for this portion, which requires a moister cooking style for best results. Roasting. With a top sirloin roast, cook at a temperature between 250 and 325 degrees F., depending on the weight, which also indicates the time the roast remains in the oven.
Tri tip is seasoned with a mixture of thyme, basil, marjoram, mustard, and red wine to produce a simple and delicious roast.