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Beef Cuts
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Watch the braising video
See braising instructions
Braising timetable
| Beef Cut | Approximate Weight or Thickness | Approximate Total Cooking Time/Hours |
| Arm Pot Roast, boneless | 3 to 4 pounds |
2 to 3 |
| Blade Pot Roast | 3 to 5 pounds |
1-3/4 to 2-1/4 |
| Chuck Roast, boneless and tied | 2-1/4 to 4 pounds |
2 to 3 |
| Brisket, fresh | 2-1/2 to 3-1/2 pounds |
2-1/2 to 3 |
| Round Steak | 3/4 to 1 inch |
1 to 1-1/2 |
| Short Ribs | 2x2x4 inches |
1-1/2 to 2-1/2 |
Source: National Live Stock and Meat Board |
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