There is nothing quite like the tantalizing smell of roasting beef. No matter the type of seasoning added, if you buy the right cut of beef your roast cooks up succulent and tender. Roasting beef is typically over two inches thick. You can get slightly different flavors and textures depending on the cut and grade of the beef. Always count on a properly cooked roast to fall apart and steam in its own juicy goodness. Read on to learn buy the right beef for roasting.
Instructions
1. Decide on the amount of meat you need. Allow 1/2 pound per person. Determine your price range. Go to the store with a set price range in mind. Buy the best cut in your price range.
2. Buy a premium cut from the shoulder center, top sirloin, top blade, round tip and chuck eye, if you have the money for it. If you're on a tighter budget, choose a less tender cut from the rump, top round, eye round, bottom round, chuck flank or chuck shoulder.
3. Opt for cuts labeled USDA Prime; these are ideal for roasting. USDA Choice and USDA Select still taste good, but aren't as tender and may require marinating or a rub.
4. Look for a cut with marbling (white ribbons of fat) evenly distributed throughout the beef. This makes the beef roast fall apart as it cooks. Too much fat and the meat is grisly, too little fat and the roast turns out dry and tough.
Tags: price range, fall apart, right beef, roast fall, roast fall apart
