These are the muscles that don’t get used in walking or holding the animal’s weight, so the meat is tender. When looking for a loin cut with intense flavor, you should choose the beef with some fat marbling as this bastes the meat when it cooks.
All beef and lamb carrying this symbol has been through a strict selection process and is of a higher standard than required by law. Generally, roast beef is cooked uncovered in an oven at a high temperature to caramelize the outside.
Roast beef is a Sunday lunch staple, but it can be relatively high in saturated fat. According to the British Heart Foundation, good meat alternatives to beef are chicken or turkey.
22g PROTEIN 150 CALORIES Grill Roast /Bake Broil Smoke Sous Vide Rib eye Roast Savory and fine-textured with generous marbling.
Top Round Roast A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain. Sirloin Tip Roast This boneless, lean cut is great value.
Eye of Round Roast A lean, flavorful cut often used for roast beef at the deli. Bottom Round Roast Great value and very lean.
One of the prime roasting cuts because the main lean muscle is nicely marbled and the whole joint is covered with a natural layer of fat. Sirloin carries less fat than the rib and is very tender, so it is one of the more expensive cuts.
Beef sirloin with oyster mushrooms, Borderline sauce and whipped potatoes Topside, silver side and top rump These three prime cuts are all fantastic for roasting, as they are very tender and can be carved into large lean slices.
This means that thin sheets of fat, usually taken from the flank of the same animal, are wrapped around the outside of the rolled muscle then tied in place with string to produce a neat, cylindrical joint. Beef fillet with sherry vinegar and shallot just Let the meat come to room temperature before you cook it.
And the last word from us, take a look at our Sunday lunch menus, which include a traditional roast beef option as a main course, with a sweet potato soup as a starter, and bread and butter pudding for afters. Plonk a leg of pork in front of him, and while he won’t be able to tell you the animal’s age or star sign, he will at least be able to state its sex.
“You can roast so many bits of a cow,” notes Richard Turner, executive chef at the Hawks moor steak restaurants. Classic cuts, however, include silver side (no 1 in the illustration below), topside (2), rump (3), sirloin (4), fillet (5) and fore rib (6).
I wouldn’t buy crossbreeds myself, because they grow too quickly, and flavor takes time. Shoulder (1) is a good choice for lamb too, alongside rack (2) (a row of separated chops, basically), chump (3) and, of course, leg (4).
It’s so easy and there’s no precise timing like there is with a rack of lamb, where it has to be all nice and pink.” Illustration: Suzanne Lemon/The Guardian Again the advice is to avoid supermarkets, where almost all pork comes from bland-tasting hybrids known simply as “commercial pigs”.
Chefs and butchers all agree that happy, healthy pigs make for tastier meat. This is particular true of the hours and minutes just before slaughter, where stress can spoil the flavor and texture of the meat.“Old breeds and higher welfare standards tend to go hand in hand,” says Abroad.
“There’s just no point having a rare breed and putting it in indoor intensive farming. Fat is essential to a good pork roast, he adds, basting the meat as it cooks and improving the flavor.
“A farm shop is almost always the best place,” says Mark Diamond, author of River Cottage’s Chicken & Eggs handbook. Organic, meanwhile, ensures all the benefits of a free-range system with the added reassurance of knowing there are no unnecessary medical interventions and no GM feed.
The bird should be labelled as free-range, organic or ASPCA Freedom Food, ignore bucolic-sounding phrases such as ‘farm fresh’ as they mean nothing. This article contains affiliate links, which means we may earn a small commission if a reader clicks through and makes a purchase.
The Best Cuts of Meat Every Home Cook Should Know Skip to main content Arena P Habit/Shutterstock Anything labeled “chuck” comes from the cow’s shoulder area. Like a chuck roast, short ribs require slow cooking or braising to bring out their tenderness.
Neil Lankan/Shutterstock Flat iron steak is an extremely tender, grill-ready cut. It’s more marbled with fat than a chuck roast or short ribs, and doesn’t require slow cooking.
In fact, a flat iron steak is best when grilled quickly over high heat. It’s a flavorful cut that’s great with a smoky dry rub or tangy sauce.
You could also use the eye of round roast, which is sometimes called the “poor man’s prime rib.” Shtukicrew/Shutterstock This bone-in steak is beautifully marbleized, making it extremely rich and juicy.
It’s a hearty fill-the-plate cut that’s great with a baked potato or corn on the cob. A New York strip steak is a good choice because it has a similar level of marbling.
You can cook this tasty cut in a cast iron skillet, on the grill or under the broiler. Tenderloin Roast is similarly tender and carves up beautifully for dinner.
A sirloin butt roast also works, and pork tenderloin is a good option if you’re not sold on beef for dinner. Manage/Shutterstock Flank steak is lean and boneless with lots of beef flavor.
Tacar/Shutterstock Most round cuts will be quite lean and roast beautifully, while tending to be budget-friendly. That makes it perfect for a weeknight pot roast or classic roast beef.
If you can’t find either, chuck roast makes a great swap, although it contains more fat. If you prefer a leaner swap, look to top sirloin roast or shoulder clod.
For braised and smoked recipes, chuck roast is a good swap. EsHanPhot/Shutterstock Skirt steak is a wonderful, flavorful cut that works well when marinated and seared over high heat.