Basics of Beef Cuts

Basics of Beef Cuts

Roast

Choose a specific cut of beef for a detailed description.

Prime Rib

Prime Rib

Boneless Ribeye Roast

Boneless Ribeye Roast

Tenderloin Roast

Tenderloin Roast

Top Round Roast

Top Round Roast

Tri-tip

Tri-tip

Sirloin Tip Center Roast

Sirloin Tip Center Roast

Sirloin Tip

Sirloin Tip

Ball Tip Roast

Ball Tip Roast

Strip Roast

Strip Roast

Petite Tender

Petite Tender

Bottom Round Roast

Bottom Round Roast

Split Strip

Split Strip

Clod Heart

Clod Heart

Center-cut Top Sirloin Roast

Center-cut Top Sirloin Roast

Chuck Arm Roast

Chuck Arm Roast

English Roast

English Roast

Mock Tender

Mock Tender

Coulotte

Coulotte

Bone-in Ribeye Roast

Bone-in Ribeye Roast

Eye of Round Roast

Eye of 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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