Cooking Roast Beef, How to Identify and Select
Before you choose and begin cooking roast beef, it helps to understand the different beef cuts and which part of the animal it came from. The cow is divided into eight primal cuts (see illustration ).
The tenderness or toughness of a beef roast really depends on how much the animal has had to use the muscle. Cuts near the front area(chuck/shoulder) and the back end area(round/hip) are used for movement, are going to be tougher. Cuts from the upper center area (rib, short loin) will be tender. We have rated each beef roast for flavor based on experience, research and feedback from others. The rating system is out of 5, the best being 5/5 and the lowest 1/5. All beef can be tender if you know how to cook a roast, meat from different parts of the cow must be cooked in different ways to maximize flavor and tenderness. Roast beef cooking time should be used as guidelines only, a good instant-read thermometer is the key to preventing dry, overcooked beef roast.
CHUCK/SHOULDER The chuck starts from the neck and includes ribs 1 to 5. Beef roast from this area commonly called pot roast are very tasteful and fatty. The chuck happens to be a heavily exercised muscle and contains a great deal of connective tissue including collagen. Collagen melts during cooking, making the meat intensely flavorful. Cooking roast beef from the shoulder benefit from slow, wet cooking methods.
Chuck/Shoulder Recipes
RIB The next primal cut is the rib, it reaches from the 6th rib, adjoining the chuck, through the 12th rib adjoining the loin. Rib cuts have excellent beefy flavor and are quite tender.
LOIN The short loin extends from the last rib back through to the sirloin. Cooking roast beef from this section will receive rave reviews for their superb flavor and extreme tenderness.
SIRLOIN The sirloin lies between the short loin and the round/hip. Though not as tender as the adjoining short loin, cuts from the sirloin are appreciated for their full-bodied flavor and firm satisfying texture.
ROUND/HIP The back of the cow called the round or hip, is the entire upper leg. Beef roast from this area are lean and less tender. Round cuts are best suited for moist-heating .
BRISKET/PLATE/FLANK The underside of the animal is divided into the brisket/shank, the plate and the flank. The brisket is the front portion of the beef breast that lies between the front legs and takes well to smoking, braising, or poaching. The plate is rarely sold at store level and the flank is usually sold as steak.
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