Basics of Beef Cuts

Basics of Beef Cuts

Roast

Choose a specific cut of beef for a detailed description.

Tenderloin Roast

Tenderloin Roast

Tri-tip Roast

Tri-tip Roast

Boneless Ribeye Roast

Boneless Ribeye Roast

Prime Rib

Prime Rib

Top Round Roast

Top Round Roast

Eye of Round Roast

Eye of Round Roast

Bottom Round Roast

Bottom Round Roast

Sirloin Tip Center Roast

Sirloin Tip Center Roast

Petite Tender Roast (Teres Major)

Petite Tender Roast (Teres Major)

English Roast

English Roast

Strip Roast

Strip Roast

Ball Tip Roast

Ball Tip Roast

Mock Tender Roast

Mock Tender Roast

Coulotte Roast

Coulotte Roast

Chuck Arm Roast

Chuck Arm Roast

Sirloin Tip Roast

Sirloin Tip Roast

Split Strip Roast

Split Strip Roast

Shoulder Clod Roast

Shoulder Clod Roast

Bone-in Ribeye Roast

Bone-in Ribeye Roast

Center-cut Top Sirloin Roast

Center-cut Top Sirloin Roast

Roasting Tips

A dry heat method of cooking; meat is roasted in an uncovered pan
Roasting retains the natural juices, and provides a crispy exterior and juicy interior
Place beef on a rack in the roasting pan so heat is evenly distributed
Several levels of doneness without extra effort: the ends will be more done than the center

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