The following best beef cuts for roasting will help you have the most delicious roast dish without any fuss.
There are also a few things you will want to consider before making the purchase, and we will help you with the tips to choose the best cut of beef for your next roasting recipe.
Let’s check it out!
How to choose beef for roasting?
The tips below will help you choose the best beef cut for roasting the next time you go shopping:
1. Buy fresh beef
Always buy fresh meat to have a tasty dish.
To look for a fresh cut of beef, you can come to a local butcher shop or find it on the shelf of the meat section in any grocery store or supermarket.
Fresh beef doesn’t have an unpleasant odor or weird spots on the surface of the cut.
It looks dry but glowy and a bit sticky instead of wet and pale.
2. Choose beef with visible marbling fat
To have the most flavorful and juicy roast beef, it is best to opt for a cut with some visible fat.
What we mean in this case is marbling fat rather than the trim fat on the edge of the cut.
When slow-roasting these beef cuts, the fat will be rendered and help moisten the meat as well as add flavor to your beef dish.
A lean cut can work, but you will end up with a milder taste.
3. Select a roast cut with an even thickness
Another tip to choose a cut of beef for roasting is the thickness of the cut.
It is recommended to buy a cut with at least one-inch thickness and is even in shape so that the meat can be cooked thoroughly and evenly.
Best six cuts of beef for roasting
If you are wondering what cut of beef among many primal and subprimal cuts will be best for roasting, let’s take a look at our six ideas below:
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Foreribs are a great cut of beef that is prized for its extra flavor.
Thanks to a lot of marbling fat running through the ribs, you will have the most flavorful dish when bringing it to a roast.
You can leave the rib intact with the bones for even more flavor or cut it into individual rib eye steaks before cooking to shorten the cooking time.
Another option is beef sirloin.
This is a lean cut compared to the fore ribs, but the sirloin still has some marbling fat which gives it the flavor.
It is relatively tender so it doesn’t take a lot of time to roast this cut.
One of the reasons why beef sirloin is preferred is that it is very affordable compared to tenderloin.
The topside can also be a good cut for roasting.
Although it is quite lean with very little marbling fat, the fatty cap outside makes it great for roasting as a whole joint.
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The topside can also be stewed until the meat can be fork-tender or melt in your mouth.
4. Chuck roast
Chuck roast is also known as the pot roast cut because it is perfect for making pot roast.
This tough and well-marbled cut is taken from the chuck section.
It is economical and has a very rich taste thanks to the sufficient fat content.
5. Bottom round
The bottom round is often known as a top choice for making beef jerky, but it can be used for roasting recipes too.
The bottom round is relatively lean because it is cut from the hindquarter leg which the cow uses the most to walk.
This makes the bottom round a tough cut but easily becomes tender and easy to eat after being slow-cooked.
Beef filet mignon is the most expensive cut of beef.
It is also known as beef tenderloin or beef fillet.
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It is a long and narrow cut from the middle of the sirloin.
Beef fillet is the leanest and most tender cut that is perfect for dry-heat cooking methods like roasting.
Beef fillet is not the most flavorful cut, but it doesn’t mean that this cut is bland.
Beef filet mignon is often roasted to medium-rare so that you can feel the juiciness and sweetness of the meat that is melting in your mouth.
The bottom line
We hope this post has been helpful to you in determining the best cut of beef for your next roast dish.
Don’t forget to refer to our tips to choose the right cut that is not only delicious but also affordable.
Now, it’s time to take a closer look at these best beef cuts for roasting again and decide what you are going to buy next time.
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