Best Part Of Beef For Roast is a cut of beef taken from the front shoulder of cattle. As you can see, it has rich marbling and a nice fat cap on top that make it suited to roasting and braising. This roast contains an even amount of marbled fat throughout that adds rich flavor to dishes, while that nice fat cap protects the meat beneath so it doesn’t dry out while cooking.
Making the perfect roast beef. By Matt Preston
Which cut to use, which trimmings and how to use the leftovers.
I grew up in England, and while the Sunday roast of beef is now dying out in the old country, there are few things that get me more wistful than the thought of roast beef with all the trimmings. Those crunchy roast potatoes, the sweetness of roast pumpkin and roast root veg like parsnips and carrots, a good rich gravy that ensures none of the meat’s juices go to waste and, of course, all the trimmings, which for me means puffy Yorkshire pudding, a horseradish cream and loads of mustards.
First up, tips on those trimmings
Just three quick tips on improving your execution of these trimmings before we get on to discussing the beef itself:
1) for the crunchiest roast potatoes try parboiling them first, shaking the potatoes in the pan before putting them in the hot oven to roast and put them in a baking tray with fat that’s already been heating up in the oven;
2) use a thin, cheap old muffin tin for perfect Yorkshire pudding and ensure the fat in each cavity, ideally beef tallow, is smoking hot when you pour in the batter;
3) use fresh horseradish or grated preserved horseradish, which is easier to find. Failing that use that green tubed wasabi as it often has more actual horseradish in it than commercially made creamed horseradish.
However, over the years I have come to the conclusion that while we’ve largely mastered how to make a good gravy using pan juices and understand not to overcook the veg or undercook the roasties, the one thing that too often lets down the roast is the roast meat itself. So …
What beef roast to pick
Cuts like a whole eye fillet (aka chateaubriand) are the quickest to cook and the most tender but a rolled scotch roast probably has the best combination of flavour and tenderness. A porterhouse roast is the next best thing.
These prime cuts are the most expensive, with eye fillet coming in $40+ a kilo and the others around the $30 range.
A standing roast of rib eye on the bone may only come in a $25 a kilo but remember that you are paying for the bone as well as the meat here.
More economical are rump roasts and topside roasts, which are about $21 and $14 a kilo, respectively.
I think the extra $7 a kilo is worth it, but both these will take more careful cooking because they are hardworking muscles. Topside gets more of a workout, which is why it’s leaner and can be tougher.
While you can roast rump and topside traditionally, I find the best results come from marinating them first, searing the surfaces and then cooking them slowly in a moist oven environment – on a tray in a foil-covered roasting tray filled with some of the marinade, red wine or just stock.
Also note that the topside is best served no more than medium rare because it dries out very easily.
I finish the roast uncovered for the last halfhour. A better bet than topside for the same price is probably bolar blade because while it can have a bit of gristle it is softer and more tender. I’d steer clear of gerello (aka girello) roasts as they are very lean and can become dry very quickly.
If you can find it, another great well-priced roasting cut is tri-tip, which also goes well on the barbecue.
Cheaper still are brisket and silverside, but like girello (to which the silverside is closely related) these are, given their leanness, best suited to slow cooking via the pot roasting method, which is as much braising and steaming as roasting.
The other cut that is increasingly popping up roasted on menus, like The Town Mouse in Melbourne, is beef neck. This has great flavour but is rather sinewy so it requires a combination of hot ‘n’ quick, then low ‘n’ slow pot roasting for a long, long time to get the most out of it. I also like to finish it with another burst of hot ‘n’ quick to crust up the outside.
Sunday roast beef leftovers
One of the best things about using posh meat for your roast is that it can be served rare, and rare beef is best for leftovers.
Obviously, it’s great for sandwiches loaded with everything from roast red capsicum or cos and horseradish to a little blue cheese but how about being more adventurous.
Maybe make a Thai beef salad loaded with coriander, various mints, bean shoots and a peppy sour, salty, sweet dressing. Or throw slices of it over a limey Chinese cabbage slaw with a drizzle of caramel that has been hit with a little fish sauce to give it funkiness.
Rare roast beef is also great, sliced thin and thrown into a hot Vietnamese pho soup just before serving.
That meat can also be sliced and seared to make fancy fajitas or cut up to be warmed through with a sticky mandarin or Mongolian sauce to serve with freshly boiled rice.
That’s not to say that slowcooked, cheaper cuts don’t have their own leftover uses – whether you’re shredding the meat to make all manner of patties or hashes, grilling the meat to crust up and heat through so you can throw it into beef sangers with melted bitey tasty cheese, or stirring it through an intense red wine sauce to spoon over gnocchi, pasta or soft polenta.
Oh, and don’t forget that leftover roast vegetable can be fashioned as a salad or pureed to make a roast vegetable soup or scraped out and turned into sweet potato or roast pumpkin gnocchi.
And those roast potatoes can be used in a potato and cauliflower curry, turned into patatas bravas with a spicy tomato sauce, or sliced to form the heft in a classic Spanish tortilla.
What is the best cut of beef for a roast dinner?
Cooking a roast dinner and not sure which cut of beef to get? Explore Good to Know’s guide to beef to ensure you get the perfect cut for your roast.
Cooking a roast dinner and not sure which cut of beef to get? Explore Good to Know’s guide to beef to ensure you get the perfect cut for your roast.
If you’re not a beef connoisseur, it can be tricky to pick out the best cut of beef for a roast at the butchers or the supermarket.
What to look out for when choosing your cut of beef
Loin and rib are most popularly used in roasts, according to American butchers Tony’s(opens in new tab). The meat is cut from along the (topside) backbone of the cow from shoulder to hip. These are the muscles that don’t get used in walking or holding the animal’s weight, so the meat is tender.
When looking for a loin cut with intense flavour, you should choose the beef with some fat marbling as this bastes the meat when it cooks. Be sure to avoid cuts that are heavy with fat, however.
The best cut of beef for roast
Butchers cut rib meat into two pieces; the first and the second cut. If you’re looking for less fat in your beef – go for the first cut. It’s closest to the short loin, so it’s leaner. The second cut has more fat marbled in the meat, meaning it will be more flavourful.
Also, look out for meat with the Quality Standard Mark. All beef and lamb carrying this symbol has been through a strict selection process and is of a higher standard than required by law. The mark will also tell you where your meat comes from, another great way to ensure you’re buying local produce.
Preparing your beef
Before doing anything else, take out your beef from the fridge and leave it to rest at room temperature for at least 30 minutes.
Don’t trim away any of the beef fat – it will help to roast the meat while it cooks.
Generally, roast beef is cooked uncovered in an oven at a high temperature to caramelise the outside. Then the heat is turned down for the remainder of the cooking time.
For a basic roast beef recipe, check out our recipe for mustard and thyme roast beef or how about making our garlic and mushroom crusted roast beef(opens in new tab).
Storing your beef
Leftovers(opens in new tab) can be the best part of a Sunday roast. Store your uneaten beef in shallow airtight containers, or wrap it tightly in heavy-duty aluminium foil, then put it in the fridge within two hours to maintain maximum freshness.
Cooked roast beef can last for three to four days in the fridge. And if you don’t think you’re going to eat it for a while, freeze it. Roast beef can thaw out in the fridge for another three to four days after you take it out of the freezer.
How do you know if it’s gone off? Smell it. Roast beef will develop a slimy texture and a sour smell when it can’t be eaten anymore – so if this happens, throw it away immediately.
Alternatives to beef
Roast beef is a Sunday lunch staple, but it can be relatively high in saturated fat.
According to the British Heart Foundation, good meat alternatives to beef are chicken or turkey. On average you could save up to 241 calories, 30g fat and almost 16g of saturated fat by switching to poultry for your roast.
Like beef? You’re going to love our slow cooked roast beef brisket!
Why not ditch the meat altogether and go veggie? We love this gluten-free veggie Wellington,(opens in new tab) it’s wonderfully colourful and goes perfectly with some seasonal greens or roasted root veg.
KNOW YOUR ROAST CUTS: 12 DIFFERENT KINDS OF ROAST
There’s a reason roasts are a mainstay of special occasion dinners worldwide. They’re a labor of love, and when prepared correctly, they’re rich, savory, and delicious.
Of course, there are many different types of roasts. From beef brisket to pork loin roast, there’s a variety of pork and beef roasts to throw in the oven.
Here, we’ll delve into the different pork and beef cuts perfect for roasting that ButcherBox offers, along with the best ways to prepare them and a few recipes to get you started.
1. Beef Brisket
Loaded with rich fat and a gorgeous grain, beef brisket is prized by barbecue enthusiasts for low and slow preparations. Heavy and flat, it’s cut from the chest of the cattle, which receives a lot of exercise. This builds rich flavor, perfect for braising, smoking, or grilling.
2. Tri-Tip Roast
As the name suggests, tri-tip roast is a triangular muscle cut from the cattle. The beef cut can be traditionally grilled over a redwood fire and seasoned with olive oil, salt, pepper, and garlic. The mild, juicy roast was formerly a rarity to find at the butcher shop, but now it’s quite popular. While tri-tip is most often prepared on the grill, its also perfect for the roasting cooking method. You can cook it whole or slice it into smaller steaks.
3. Chuck Roast
The preferred cut for pot roast, Butcherbox’s grass-fed chuck roast is well-marbled but much leaner than its grain-fed counterpart. Chuck roast grows uber-tender when braised or roasted, and is the ideal protein for a one-pot meal, like in this Yankee pot roast. Opt for a flavorful broth to roast your chuck, and use the leftovers for a delectable sandwich!
4. Bottom Round Roast
The bottom round roast is a lean cut from the round primal. It’s one of the best cuts for roast beef, especially when prepared low and slow for maximum tenderness and flavor. You can also use it in pot roast, but go ahead and add some additional fat—like bacon—to contrast its leanness. Tarragon, thyme, and carrots complement such a meal well.
5. Scotch Tender
Looking for a truly lean cut? Try the Scotch tender, which boasts rich beefy flavor and virtually no fat. It gets its name thanks to its resemblance to beef tenderloin, though it’s cut from the shoulder of the cattle. You’ll need to prepare this roast low and slow to pack in as much flavor and tenderness as possible. Try slow cooking it with your favorite root veggies, or braising it with sherry and a little mustard.
6. Coulotte Roast
Tender and rich, the coulotte roast comes from the sirloin. It’s butchered as a large, boneless hunk of meat, with a thin layer of fat still attached to the top. This, of course, leaves the roast moist and flavorful after cooking for hours. You can roast it whole with a smoky rub—like in this orange nutmeg coulotte roast recipe—or slice it against the grain for individual steaks.
7. Eye Round Roast
Cut from a lean and active muscle on the cattle, the eye round roast packs in tons of beefy flavor and no fat. This roast is super easy to prepare: Just roast it whole and serve it sliced thick for steaks, or thin for sandwiches. To make it as tender as possible, season with salt and pepper the day before, then rub it down with your favorite spices before roasting.
8. Ribeye Roast
A premium cut of meat like a grass-fed is hard to beat. It is, after all, a king-sized version of the king of steaks. ButcherBox’s ribeye roast is breathtakingly marbled and tender after roasting. It’s cut from the center of the rib section, with a smooth, rich texture, ample marbling, and a prominent beefy flavor. You can slice it into smaller steaks, or roast it whole for an impressive meal. We recommend this holiday ribeye roast recipe for a real showstopper.
9. Pork Butt
Roasts aren’t just made from beef; pork can get in on the action too. Pork butt is one example, commonly used for pulled pork thanks to its rich marbling and ample connective tissue (hello, flavor!). You’ll want to braise or roast your pork butt low and slow to get the most tender and flavorful meat. Pork butt isn’t actually a “butt,” it’s cut from the shoulder of the pig. Its name stems from colonial American butchers stuffing the cut into barrels called “butts.”
10. Pork Loin Roast
If you’re looking for a mild, neutral roast that can be customized to your heart’s content, you’ll love the lean and tender pork loin roast. Cut from the most tender portion of the pig, you’ll enjoy the richness of a small layer of fat on top. It takes well to multiple preparations, including grilling, roasting, and searing. Try cooking it slow in a Dutch oven with generous spoonfuls of broth over the top, or go simple and roast it with salt and pepper.
11. New York Strip Roast
You’ve had New York strip steak, so enjoy it in king-sized form with this New York strip roast. The New York strip roast is cut from the short loin of the cattle, an underused muscle. This leads to extremely tender and well-marbled meat, aka a succulent roast. You’ll find this cut at top steakhouses, but prepare it at home for a truly decadent dish. You can roast it whole or cut it into smaller steaks.
12. Whole Beef Tenderloin
With parts of the filet mignon and chateaubriand, it’s no surprise that whole beef tenderloin roasts are renowned for their tenderness. They also encompass parts of the Porterhouse and T-Bone steaks. The roast is cut from along the animal’s ribcage, a little-worked muscle that produces mild and tender flavors. You can roast it whole or cut into smaller steaks.