What Is The Best Cut Of Beef For Oven Roasting

Eye of round roast

If youre looking for a lean cut for roast beef on the more inexpensive side, the cylindrical eye of round roast is a delicious choice. Like all round cuts, it comes from the round primal, which is cut from the well-exercised rump and rear leg muscles. Its a lean choice, too, since this cut contains just 3.2 grams of fat per three ounces of meat per BeefItsWhatsForDinner.com.

To make up for the intramuscular fat that this potential roast beef cut lacks, a punchy marinade or flavorful rub will help accent the lighter beef flavor characteristic of this cut. Another key to building flavor in an eye of round roast is browning all sides on the stovetop before oven-roasting it slowly at a lower temperature. How its cut is also important. Slice the eye of round roast thinly against the grain to ensure it isnt chewy and tough.

Top round roast is another lean cut that works well for making tasty, thinly sliced roast beef. In fact, its the preferred cut for making the meat for a Chicago-style Italian beef sandwich.

This cut of beef comes from the same beef primal section in the rump and rear legs as the bottom round and eye of round cuts. Its called top round because it sits on top of those pieces of meat, according to BeefItsWhatsForDinner.com. It has a similarly low-fat content like those cuts as well, making this a leaner and healthier choice compared to other beef cuts.

Like other round cuts, the top round roast should be cooked low and slow and sliced across the grain. This cut of meat is best cooked to a medium-rare temperature and is regularly used to make the roast beef deli meat youre familiar with, per Masterclass.

Chef Rose says sirloin tip roast is a great and tasty budget cut with the intensely beefy flavor of a pricier tenderloin roast at a much lower cost. According to BeefItsWhatsForDinner.com, this delicious cut is named after the fact that it is next to the tip of the sirloin. Similar to other lean and inexpensive cuts like the top and bottom round roasts, the sirloin tip roast comes from the round primal.

This inexpensive cut makes great roast beef because it contains a lot of connective tissues like collagen that create a velvety mouthfeel — without the fat. These tough tissues break down with a low and slow cooking method like braising. Rose warns that while this cut has great depth of flavor, it can make for a dry roast beef if you dont allow enough cooking time for the connective tissues to fully break down.

Prime rib roast is Chef Rose’s preferred indulgent cut for roast beef because it has a “jaw-dropping presence” and “well-marbled intramuscular fat that renders into the roast for the perfect bite,” according to Chef Rose. He emphasizes that cutting the fat is essential for this roast beef preparation. Nevertheless, despite the prime rib roast’s higher price tag, the intramuscular fat of this cut also makes it possible to cook it to a slightly higher internal temperature without sacrificing tenderness.

We advise allowing the meat to come closer to room temperature before cooking it in order to achieve the most succulent prime rib roast possible. Rose notes that if you don’t take the time to trim it properly, this cut may be excessively fatty.

While many roast beef recipes call for cooking the beef slowly, you can also achieve a succulent prime rib roast by searing the meat on the stovetop or in a very hot oven, then cooking it at a higher temperature of 350 degrees for 20 minutes per pound. This will cook the roast to an internal temperature of 115 degrees for a rare roast with a cool, red center, or between 120 and 135 degrees for a medium-rare level of doneness with a pink center and tender bite.

While you may not have heard of a shoulder petite roast, this is a smaller cut of beef that makes extremely tender and flavorful roast beef. This relatively lean cut of meat, also known as the chuck shoulder tender, shoulder tender, and Teres major, comes from the shoulder area of the animal and has six grams of fat in three ounces of meat, according to BeefItsWhatsForDinner.com. According to Genesee Valley Ranch, it is also known as butchers steak because it can be difficult to remove properly.

Chef Rose claims that this cut can be succulent and have a flavor and texture similar to a filet, but it costs about half as much. It is frequently referred to as a “poor man’s filet mignon” because of its flavor, tenderness, and reasonably priced nature. According to Rose, the key to keeping this cut juicy and tender is to not overcook it, which can turn the meat tough and dry.

Whole Sirloin or Striploin

Sirloin is from the large part of the T-bone area. It is a fantastic option for a roast because it is flavorful and full of taste.

Although the cost of this roast is on the medium to higher end, it’s still a great option if you want a juicy piece of meat that won’t break the bank.

The most tender cut of sirloin is the top cut, so choose that one, and brown the meat before putting it in the oven.

Bolar blade of beef is a great option for the family supper. In comparison to some of the other roast options, it is also less expensive per kilogram. Since there is a good amount of connective tissue and sinew in the cut, which was made from the animal’s shoulder blade, it will take some time for it to heal. However, when done correctly, you’re left with a tender and flavorful cut of beef.

This cut, which comes from the butt fillet, is tender and has a rich flavor. It is a more luxurious roast option that is on the more expensive end of the spectrum, but its stunningly strong flavor will not let you down.

A favorite among many meat lovers, rump cap is a great, underappreciated roasting cut. This cut, also referred to as picanha, is the top portion of the beef rump. It cooks quickly, so be sure to have a meat thermometer on hand to prevent overcooking.

Best practices for cooking roast beef

You should slice a cut thinner if it has less excess fat. Don’t rush this; lean cuts require time and appropriate slicing to become truly tender.

Most pro chefs salt their cuts a day in advance. This allows the processes of osmosis and diffusion to allow the salt to seep throughout the meat. It significantly affects how flavorful and tender your meat will be!

People criminally under-season meat. Choose a direction, such as traditional BBQ or herb, and stick with it!

When you’re not an expert, winging it is a surefire way to end up with a subpar roast. Play it smart by investing in a meat thermometer.

The lines in meat are protein strands and connective tissues. You are effectively breaking the protein “cords” by slicing against those strands, which greatly increases the tenderness of the meat.