Roast Beef - Suggested Cuts

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Hey guys, what cuts do you normally use for roast beef? I normally use rib eye and it always turns out great but feel like trying a different cut.
 

phatch

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You can roast lean tender cuts as you've been doing. Eye of round is good this way and cheaper than what you've been doing. 

I've lately enjoyed pot roasted brisket. Inexpensive, very good flavor. There's some trim work to be done up front if you buy a whole packer (and you should--cheapest way to buy it and you get both the point and the flat cuts to work with).
 
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I'd like to know where you are shopping that brisket is cheap....

It seems the only economical cut anymore is a variation of the round, which is very tough to cook
 
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Hey guys, what cuts do you normally use for roast beef? I normally use rib eye and it always turns out great but feel like trying a different cut.
KEITH GRIMA:

  Good morning. Keith, I am sure you know that RIB EYE cut is considered PRIME RIB CUT...at least where I live in Las Vegas, NV it is.

As for a roast I enjoy the EYE ROUND Roast  For roast beef sandwiches the TOP ROUND is considered optimum. I buy it in the deli section at Walmarts super market. They do also have a bottom round cut as well. But the top round is tastier & it only is $1.00 per pound more.

I hope this information is helpful to you. Enjoy the rest of the day.

.

  Z~BESTUS.
 
136
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Joined Jul 9, 2014
Hey guys, thanks for the replies, I mostly buy ribeye as I lack knowledge when it comes to beef roasts so I just play it safe. I will try eye of round and let you know how it goes. Is there a huge difference between normal round and eye of round? Not sure if I ever seen it before, I am sure he stocks round though.
 
Last edited:
136
14
Joined Jul 9, 2014
 
KEITH GRIMA:

  Good morning. Keith, I am sure you know that RIB EYE cut is considered PRIME RIB CUT...at least where I live in Las Vegas, NV it is.

As for a roast I enjoy the EYE ROUND Roast  For roast beef sandwiches the TOP ROUND is considered optimum. I buy it in the deli section at Walmarts super market. They do also have a bottom round cut as well. But the top round is tastier & it only is $1.00 per pound more.

I hope this information is helpful to you. Enjoy the rest of the day.

.

  Z~BESTUS.
Hi, I didn't know no. We call it ribeye where I'm from :). What is the difference between the eye and top?
 
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x

Isn't chuck tough? I really love the taste of chuck :) Especially after browning it. I usually use it for stews, didn't know it can be roasted !!
It's a bit tough but not THAT tough. I sometimes buy chuck steaks and grill them to medium rare, they're succulent. It's the age old debate of taste vs tenderness....
 
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Joined Jul 9, 2014
Hey guys just a quick update :) I went to the butcher and had a short discussion with him. Basically it is almost impossible to get certain items where I am from, such as : eye of chuck, upper part of tenderloin(same price from upper to Chateaubriand).

I managed to get eye of round though hoping it turns out tender and it's in the oven now :D hoping that it turns out tender. I seared it and now put it in the oven @ 130 and will cook it to 57c. Will let you know !!
 

phatch

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Walmart often has brisket at a pretty good price. Last time I bought it there it was for $3.59/lb for a whole packer. Costco, at least mine, also carries the whole packer pretty cheaply, I think it was 3.89 and of a better grade. Not all Costcos have the big meat cooler mine does though. The one closest to me is currently the largest Costco in the world
 
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And the last time I went to that Costco, which is just a few miles from me, all the big slabs of pork belly were gone, all they had was cut up stuff. Good for some recipes, but not bacon or pancetta.

mjb.
 
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Ok guys so a quick update. So the meat for my standards was OK, considering the cut(was very lean) it turned out great. It was between medium rare to medium so I managed to cook it perfectly(with a probe). What I cannot picture is serving it without a sauce, it wasn't dry or chewy but it was not tender I also considered the central part quite blend. I did not season it after cutting it. 

I will be trying chuck roll next week and will let you know how it turns out.
 
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keith grima keith grima next time you do an eye round please ask for out advice on how to cook it. My method involves a dry brine overnight which tenderizes and seasons the roast throughout. Then I sear it and put it in a very low oven for about an hour. Then I turn off the oven and leave it in there for another 45 minutes or so. Perfectly tender and tasty.

And then of course there is a very easy pan gravy that goes with it.
 
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In most all cases the Roast beef should be served with some kind of sauce or gravy. I serve mine with brown gravy, Mushroom gravy, Aujus, Béarnaise sauce, creamed horseradish and so on. Pick the one or way your family likes. The prime rib cuts are always going to be more tender than the rounds. I have roasted off a lot of Top sirloins that served up nice and tender. If your going to use a less tender cut, then slice the meat thinner. Here are a few ways I serve mine.


When I cook 20 to 25b Top rounds they always have a nice fat cap on the top. This makes it easier to protect the meat from the dry heat cooking. 
 

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