Unless your parents were butchers or you took high school biology in some rural farmhouse—chances are you don’t have a clue as to what section of the cow you’re buying when angling for that perfect Sunday roast.
Supermarkets carry numerous types of roasts, but often with confusing labels and in the absence of meat experts who can explain the differences between tri-tip and tenderloin. Or when asking your restaurant server what cut of beef is piled into that French dip sandwich you just ordered, the common response is, “Not sure, but it’s pretty lean today.”
Connoisseurs of roast beef know that’s not always the case.
Below is a list of beef roasts by their butcher names to help guide you through your next supper and spare you from pulling out of the oven what could end up feeling like cowhide in your mouth.
Chuck-Eye and Chuck Shoulder Roasts
Popular and inexpensive compared to other good cuts, the meat originates from around the shoulder blade. Connective tissues run high, even below the surface. So it’s best when cooked in a Crock Pot (if you still have one), a slow cooker, or in a Dutch oven atop the stove and covered in beef stock or red wine.
Top Round Roast
This is the most common choice in major supermarkets. The meat turns out tender and satisfying when either braised or oven-roasted. You’ll end up with that classic roast beef flavor, which pairs well to dark gravy and sauteed mushrooms. The cut is taken from the upper portion of the cow’s butt section.
Bottom Round Roast
Budget shoppers are attracted to this lean cut because of its low price. But they’ll pull jaw muscles trying to chew it. Devoid of flavor and ridiculously rigid, the roast is cut from the butt section just above the back leg. In my opinion, all the braising in the world doesn’t bring it to palatable standards.
Top Blade Roast
A favorite among cooks for braising, it offers rich, juicy flavor. The meat is taken directly from the shoulder blade area and is usually sold in broad, flat cuts at modest prices. Throw it into a Crock Pot with carrots, celery, onions and a cup or two of liquid, and we’re talking about one of the tastiest pot roasts money can buy.
Prime Rib Roasts
If you have some extra change to spare, these roasts are cut from between the sixth and ninth ribs of the cow. Those coming from further back (ribs 9 through 12) toward the loin end are typically very tender and flavorful. The meat is a little fattier, however, in “the second cut,” a butcher’s term meaning that the meat is taken from ribs 6 through 9. In either case, both cuts respond well to dry roasting, and they sing to horseradish sauce.
Brisket
Hailing from the cow’s breast section, these hunky cuts usually end up in smokers for Texas-style barbecue or in brine barrels to convert them into corned beef and pastrami. Whether you’re working with the lean “flat cut” or the better-marbled “point cut,” the key is to cook them low and slow in liquid. (Beer works exceptionally well!). If you’re smoking the brisket, use a dry rub and find something to do for a minimum of five hours as the brisket cooks through.
Tri-Tip
Common in the Western states and sometimes called “triangle roast,” this single, mildly flavored muscle is found on the hindquarter of the cow, where the sirloin tip and top sirloin come together. For best results, cut it into “steak tips” and then marinate for a few hours before grilling or dry roasting. Those steps will help alleviate some of its spongy texture.
Top Sirloin Roast
This cut provides big, beefy flavor for a reasonable cost. It originates from the top butt section of the animal. Despite a vein of gristle that runs through it, the cut is a favorite among home cooks because it’s lean and generally tender, and it requires little or no seasoning when roasting.
Where’s the vegetarian section ????