Basics of Beef Cuts

Basics of Beef Cuts

Roast

Choose a specific cut of beef for a detailed description.

Tenderloin Roast

Tenderloin Roast

Ball Tip

Ball Tip

Top Round Roast

Top Round Roast

Tri-tip

Tri-tip

Prime Rib

Prime Rib

Boneless Ribeye Roast

Boneless Ribeye Roast

Center-cut Sirloin Roast

Center-cut Sirloin Roast

English Roast

English Roast

Petite Tender

Petite Tender

Bone-in Rib Roast

Bone-in Rib Roast

Split Strip

Split Strip

Clod Heart

Clod Heart

Chuck Arm Roast

Chuck Arm Roast

Strip Roast

Strip Roast

Coulotte

Coulotte

Sirloin Tip

Sirloin Tip

Sirloin Tip Center Roast

Sirloin Tip Center Roast

Eye of Round Roast

Eye of Round Roast

Mock Tender

Mock Tender

Bottom Round Roast

Bottom Round 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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