Roast beef- Blade, Cross rib, Round, Sirloin
Avg 3 lbs. each
Cross Rib: The cross rib which sits just below the blade on the chuck and above the brisket is a leaner cut than the blade but still very flavorful and many prefer the cross rib over the blade when cooking a chuck roast recipe.
Blade: The blade roast is made up of various muscles and has different degrees of toughness ranging from medium to tough. This is why it is important to cook the meat in liquid or the blade will be dry and stringy. You can braise it in the oven or roast the meat in a roasting pan or simply stew it.
Round: Round roast is cut from the upper thigh of the hindquarters of the beef cow. The top round is not a heavily worked muscle, which results in a roast that's more tender and flavorful than other cuts from the round. Round roast can be braised, roasted, stewed or cooked in slow cooker
Sirloin: Sirloin roast is cut from the hindquarters, adjacent to the sirloin. The sirloin tip roast is flavorful, but like most lean cuts, it can be tough and should be braised or stewed. The sirloin tip roast can also be used for kebabs or slowly oven-roasted at a low temperature.
Avg 3 lbs. each
Cross Rib: The cross rib which sits just below the blade on the chuck and above the brisket is a leaner cut than the blade but still very flavorful and many prefer the cross rib over the blade when cooking a chuck roast recipe.
Blade: The blade roast is made up of various muscles and has different degrees of toughness ranging from medium to tough. This is why it is important to cook the meat in liquid or the blade will be dry and stringy. You can braise it in the oven or roast the meat in a roasting pan or simply stew it.
Round: Round roast is cut from the upper thigh of the hindquarters of the beef cow. The top round is not a heavily worked muscle, which results in a roast that's more tender and flavorful than other cuts from the round. Round roast can be braised, roasted, stewed or cooked in slow cooker
Sirloin: Sirloin roast is cut from the hindquarters, adjacent to the sirloin. The sirloin tip roast is flavorful, but like most lean cuts, it can be tough and should be braised or stewed. The sirloin tip roast can also be used for kebabs or slowly oven-roasted at a low temperature.
Avg 3 lbs. each
Cross Rib: The cross rib which sits just below the blade on the chuck and above the brisket is a leaner cut than the blade but still very flavorful and many prefer the cross rib over the blade when cooking a chuck roast recipe.
Blade: The blade roast is made up of various muscles and has different degrees of toughness ranging from medium to tough. This is why it is important to cook the meat in liquid or the blade will be dry and stringy. You can braise it in the oven or roast the meat in a roasting pan or simply stew it.
Round: Round roast is cut from the upper thigh of the hindquarters of the beef cow. The top round is not a heavily worked muscle, which results in a roast that's more tender and flavorful than other cuts from the round. Round roast can be braised, roasted, stewed or cooked in slow cooker
Sirloin: Sirloin roast is cut from the hindquarters, adjacent to the sirloin. The sirloin tip roast is flavorful, but like most lean cuts, it can be tough and should be braised or stewed. The sirloin tip roast can also be used for kebabs or slowly oven-roasted at a low temperature.