A roast is a roast is a roast, right? well sometimes a roast can be cooked like a steak and when done it cuts like a steak.
Have you Ever Tried a Tri-Tip Roast?
A roast can be a whole muscle or a cut of a primary muscle. A roast can be as small as a tenderloin roast or as big as a Steamship Round Roast. Here we will list some of the roast that are sold and where they come from. Sometimes a roast is just a big steak. Now remember the most tender of roast can be cooked as tough as a nail and the so called toughest of roast can be cooked to fall apart tender. With that said lets start.
Brisket
The Brisket comes from between the front legs and goes towards the plate. This muscle supports most of the weight of the steer and can have a lot of connective tissue in it. It is left whole or cut into the Brisket Flat and Brisket Point. These make the best BBQ sandwiches and can be cooked to fall apart and melt in your mouth. The brisket is also cooked to make corned beef.
Chuck
The chuck can be cut into several different roast. The Chuck roast is one of the most popular roast and tender as well. This roast can be very fatty to very lean and the flavor can be the same, very favorable to no flavor at all. Since the shoulder is encompassed in the chuck cuts you can get some very meaty but tough roast. The Mock Tender or Chuck Tender roast comes from the area and have tricked many people to thinking it is a tenderloin cut until they eat it. The Chuck Arm Roast, Shoulder Clod Roast, Blade Roast and the Chuck tender Roast can be very meaty and not as tender and the Chuck Eye Roast and the English Roast can have some fat but can be fall apart tender.
Rib
The Rib Roast is the same muscle as the Delmonico and Rib-eye steak, it can be boneless or bone-in. When Bone-in it is called a standing Rib Roast and Boneless a Rib Roast. This is also the same roast as Prime Rib but does not have to be Prime grade. This is one of the most expensive and can be as small as 2 ribs and as large as 6 ribs, bone-in.
Short Loin
The Short Loin area usually in not cut in to roasts, the Loin Roast is one where the loin is boned out and left whole.
Tenderloin
The most tender of roasts are cut from here. The Chateaubriand is cut from the middle of the tenderloin and is as tender as it gets. The tenderloin can be cut into roast or left whole.
Sirloin
The Sirloin has a special roast in it called the Tri-Tip. This roast is the BBQ best friend and has pleased many of palettes. This little but flavor-pack roast has enough marbling to make it tender and texture because it is part of the sirloin to present very well on a plate. This roast does not take long to cook, fits the grill well, and when cooked medium-rare, if you will wait for a few minutes, you will see why we used it so much in catering. I could go on and on about this little roast but sometimes they are hard to find and even harder to find left overs. Other roast are the Top Butt, Center Cut Sirloin Roast, Sirloin Tip, Ball Tip Roast and Sirloin Tip Center Roast.
The Round
The rounds have several roast that are cut from them including the Steamship. This is the Top Round, Eye of round and the Bottom Round with the Sirloin Tip and Shank meat removed. This is a large roast, 60 lbs sometimes and is a hit when catering large events. While cutting this roast you have to pay attention because the grain of the meat changes for each part. All of these roast are lean and have a lot of flavor. Being lean and coming from the hindquarters these roast can be tough if cooked to well. The Top Round is cut into the Rump Roast, Top Round Roast and the Top Round London Broil. The Eye of Round located in between the Top and Bottom Round and is very lean. The Eye of round is rimmed with no fat at all covering it, this roast is just all meat. This roast can make a very favorable roast especially when you marinade or season it. The Bottom Round is just as lean as the others and is cut into the Bottom Round London Broil and Bottom Round Roast.
Brisket
The Brisket comes from between the front legs and goes towards the plate. This muscle supports most of the weight of the steer and can have a lot of connective tissue in it. It is left whole or cut into the Brisket Flat and Brisket Point. These make the best BBQ sandwiches and can be cooked to fall apart and melt in your mouth. The brisket is also cooked to make corned beef.
Chuck
The chuck can be cut into several different roast. The Chuck roast is one of the most popular roast and tender as well. This roast can be very fatty to very lean and the flavor can be the same, very favorable to no flavor at all. Since the shoulder is encompassed in the chuck cuts you can get some very meaty but tough roast. The Mock Tender or Chuck Tender roast comes from the area and have tricked many people to thinking it is a tenderloin cut until they eat it. The Chuck Arm Roast, Shoulder Clod Roast, Blade Roast and the Chuck tender Roast can be very meaty and not as tender and the Chuck Eye Roast and the English Roast can have some fat but can be fall apart tender.
Rib
The Rib Roast is the same muscle as the Delmonico and Rib-eye steak, it can be boneless or bone-in. When Bone-in it is called a standing Rib Roast and Boneless a Rib Roast. This is also the same roast as Prime Rib but does not have to be Prime grade. This is one of the most expensive and can be as small as 2 ribs and as large as 6 ribs, bone-in.
Short Loin
The Short Loin area usually in not cut in to roasts, the Loin Roast is one where the loin is boned out and left whole.
Tenderloin
The most tender of roasts are cut from here. The Chateaubriand is cut from the middle of the tenderloin and is as tender as it gets. The tenderloin can be cut into roast or left whole.
Sirloin
The Sirloin has a special roast in it called the Tri-Tip. This roast is the BBQ best friend and has pleased many of palettes. This little but flavor-pack roast has enough marbling to make it tender and texture because it is part of the sirloin to present very well on a plate. This roast does not take long to cook, fits the grill well, and when cooked medium-rare, if you will wait for a few minutes, you will see why we used it so much in catering. I could go on and on about this little roast but sometimes they are hard to find and even harder to find left overs. Other roast are the Top Butt, Center Cut Sirloin Roast, Sirloin Tip, Ball Tip Roast and Sirloin Tip Center Roast.
The Round
The rounds have several roast that are cut from them including the Steamship. This is the Top Round, Eye of round and the Bottom Round with the Sirloin Tip and Shank meat removed. This is a large roast, 60 lbs sometimes and is a hit when catering large events. While cutting this roast you have to pay attention because the grain of the meat changes for each part. All of these roast are lean and have a lot of flavor. Being lean and coming from the hindquarters these roast can be tough if cooked to well. The Top Round is cut into the Rump Roast, Top Round Roast and the Top Round London Broil. The Eye of Round located in between the Top and Bottom Round and is very lean. The Eye of round is rimmed with no fat at all covering it, this roast is just all meat. This roast can make a very favorable roast especially when you marinade or season it. The Bottom Round is just as lean as the others and is cut into the Bottom Round London Broil and Bottom Round Roast.
