Roasting nearly 50
pounds of beef can be pretty revealing. While the eye round roast
is my hands down favorite cut for roast beef, here is information
about some other cuts that you may want to consider if eye round
isn’t available.
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Sirloin tip roast:
Cut from the sirloin area on the animal (near the hip),
this roast tends to be fairly tall so carving neat, even slices
a trick. The flavor is good and beefy, but the texture can be
chewy since gristle runs throughout the roast.
Bottom round roast: From the animal’s
hind leg, the bottom round is a large muscle which is often butchered
into more reasonably sized roasts, making them look a bit “squared
off.” There is also often a layer of fat covering the top—don’t
trim it. It helps moisturize the meat during roasting. In general,
this roast is beefy tasting and more tender than most cuts tested.
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Rump roast: Rump roast is from the animal’s
rump (or, technically, the round), the same area as the bottom
round roast above. It’s oddly shaped and a bit gristly,
so neat carving is all but impossible. The flavor is good, although
the texture is slightly tough.
Top round roast: Another roast
from the round area, the top round is also covered in a thin
layer of fat that should be left on during roasting. Not as
beefy tasting as some cuts, but reasonably tender.
Top sirloin roast: This roast has really good
flavor, but is a nightmare to cut due to gristle and pockets
of fat throughout. Not easy to find except at warehouse grocery
stores where you have to buy a lot more roast than is usually
needed. If this is the case, simply cut the roasts into smaller
portions and freeze to use later.
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