Roast beef enjoys an iconic status in many cuisines When cooked properly, it can be the crowning jewel of a holiday feast or an impressive centerpiece for a dinner party With its deep, beefy flavor and tender, juicy texture, roast beef is a true classic. But with so many cuts to choose from, how do you know which one will give you the best roast?
In this article, we’ll go over the top cuts of beef that are ideal for roasting. We’ll look at their specific characteristics, best cooking methods, and how to get the most out of each one. Whether you prefer a lean, healthy roast or a well-marbled showstopper, you’ll find the perfect cut for your next roast beef meal.
Prime Rib
Nothing quite compares to a gorgeously browned and deliciously juicy prime rib roast. Taken from the rib section, prime rib contains impressive marbling, which helps keep the meat tender and flavorful. The key to prime rib is cooking it correctly to render all that luscious fat evenly throughout the roast.
Slow roasting is ideal with most recipes calling for around 300°F. Cook just until it reaches your desired doneness around 120-135°F for medium-rare. Allow it to rest before carving so the juices can redistribute. Slice against the grain for maximum tenderness.
With its buttery texture and robust beefiness prime rib is a true beef-lover’s dream. It’s on the pricier side making it perfect for holidays and special occasions.
Ribeye Roast
Very similar to prime rib, the ribeye roast comes from the same well-marbled rib section. It offers that quintessential beefy flavor along with luscious marbling to keep it juicy and tender.
Ribeye roasts are best prepared like prime rib, with low and slow roasting at 300°F. Cook to an internal temperature of 120-135°F for medium-rare doneness. The key is to not overcook it, which can dry it out.
For ribeye and prime rib lovers on a budget, the ribeye roast delivers excellent quality and flavor at a more affordable price point than prime rib.
Strip Loin Roast
The strip loin roast comes from the short loin, the same general area as the tenderloin. It offers a pleasantly beefy flavor with a decent amount of marbling.
Strip loin roasts should be roasted in the oven low and slow, similar to prime rib. Cook to medium-rare, around 125°F. The fat cap along one side helps protect it from drying out.
This roast is a great option when you want tender, juicy meat but don’t want to splurge on prime rib. It provides excellent flavor and texture at a more budget-friendly cost.
Tri-Tip Roast
Trendy and delicious, the tri-tip roast comes from the bottom sirloin. It boasts great beefy flavor along with sufficient marbling to keep it moist. Tri-tip roasts are small, usually around 2-3 pounds, making them perfect for smaller gatherings.
Tri-tip can be roasted, grilled, or smoked. Roast at 250-275°F until it reaches 120-130°F for medium-rare. Be careful not to overcook, as it can become dry. Let rest before thinly slicing against the grain.
The tri-tip roast offers big beefy flavor in a manageable size. It’s also relatively quick-cooking compared to larger roasts. A great choice for everyday meals.
Eye of Round Roast
For those looking for a leaner, healthier roast beef option, the eye of round is a great choice. With little marbling, it is low in fat and calories while still tasting delicious.
Eye of round roast should be cooked low and slow, at 250-275°F. Cook it to medium-rare, around 130°F max to prevent it from drying out. Make sure to slice very thin against the grain. A flavorful rub or marinade boosts flavor.
This super lean roast lets you enjoy the great taste of roast beef while sticking to a healthy diet. It’s definitely on the chewier side, making very thin slicing a must.
Bottom Round Roast
Another nicely lean roast beef option is the bottom round roast. It has rich beefy flavor but minimal marbling, keeping it lower in fat and calories.
Cook low and slow at 275°F until it reaches 130°F max for medium-rare to prevent drying out. As with eye of round, slice very thinly against the grain for tenderness. Moist cooking methods like braising also work well. A flavorful marinade helps boost the flavor.
For fantastic roast beef taste in a healthier cut, bottom round roast fits the bill. Expect chewier texture than fattier roasts. Thin slicing is key.
Chuck Roast
If fall-apart tender meat is what you’re after, choose a chuck roast. Abundant marbling and connective tissue allow the chuck roast to become amazingly tender when cooked properly.
Chuck roasts do best with moist cooking methods like braising or stewing where the collagen can transform into gelatin. Cook low and slow until fork tender, anywhere from 3-5 hours. The shredded or cubed meat makes amazing tacos or sandwiches.
For a roast beef that melts in your mouth, a chuck roast is the way to go. The connective tissue rewards you with succulent, ultra-tender meat when cooked low and slow.
Brisket
Similar to chuck roast, brisket contains lots of delicious marbling and connective tissue. Cooked right, it becomes amazingly tender and juicy.
Brisket requires a low and slow cooking method, either braising or smoking/barbecuing for up to 16 hours or more. Cook until a fork or probe slides in smoothly. Slice across the grain for tenderness. It shines in sandwiches, tacos, and more.
If you don’t mind the extended cooking time, brisket makes incredibly succulent and tender roast beef. The smoky, barbecue flavor is an added bonus.
Shoulder Tender Roast
Also known as the teres major, this small, cylindrical roast comes from the chuck shoulder. Despite its convenient size, it offers incredibly rich, beefy flavor similar to tenderloin.
Shoulder tender roasts can be roasted or grilled. Cook to medium-rare doneness, around 125°F. Avoid overcooking to prevent dryness. Let rest before slicing against the grain.
This little roast packs a tender, flavorful punch at an affordable price. The manageable size makes it perfect for smaller households or dinner for two.
The Takeaway
From impressive prime rib to family-friendly eye of round, there are so many excellent cuts for roast beef. Consider your budget, cooking method, and taste preferences to decide which roast will be perfect for your next meal. Low and slow cooking rewards you with fork-tender texture and deep, concentrated flavor.
For special occasions, it’s hard to beat a gorgeous, juice-filled prime rib. But for everyday fare, leaner budget cuts like eye of round or bottom round offer healthier options. Well-marbled chuck roast or brisket become melt-in-your-mouth tender with the right slow cooking technique.
With so many outstanding cuts to choose from, everyone can find a roast beef to suit their needs. Savor the hearty, timeless flavor that only tender, juicy roast beef can deliver. Your next memorable meal awaits!
Whole Sirloin or Striploin
Sirloin is from the large part of the T-bone area. It is full of taste and flavour, and is a great choice for a roast.
While this is on the medium to higher end of roast pricing options, it is a great choice to give you a tender piece of meat while being friendly to your wallet.
When selecting your sirloin, look for a top cut as this will be the most tender, and make sure you brown the meat before placing in the oven.
Beef bolar blade is an excellent choice for the family dinner. It’s also a more affordable option per kilo than some of the other roast options. Taken from the shoulder blade of the animal, the cut contains a fair amount of connective tissue and sinew, so it does need a long time for this to break down. But if prepared well, you’re left with a full flavoured and tender cut of beef.
Taken from the butt fillet, this is a cut that delivers on both rich flavour and tenderness. At the pricier end of the scale, it is a more decadent roast option but its beautiful intense flavour will not disappoint.
A favourite of many meat aficionados, rump cap is an excellent, and underused, cut for roasting. Also known as picanha, this cut is the top piece of the beef rump and doesn’t take too long to cook, so make sure you have a meat thermometer handy to ensure you don’t overcook it.
The Best Cuts Of Beef For Roasting – Teys Certified Angus Premium Beef
FAQ
What cut of beef makes the most tender roast?
- Tenderloin. The most tender roast of all—it’s under the spine— with almost no fat or flavor. …
- Top sirloin roast. Also: top butt. …
- Tri-tip roast. This small triangular roast is taken from the top of the sirloin and has “perfect marbling,” said Gathy. …
- Top round roast. …
- Bottom round roast. …
- Eye of round roast.
What cut of beef is best for Sunday roast?
For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles.
What is the best meat to use for a roast?
Depends on how you are cooking it. Low and slow braised roast like pot roast, go with chuck roast or brisket. If you like a more medium rare or medium sliced roast cooked at a higher temp for a shorter time, go with rib roast, tenderloin, sirloin roast or eye of round, depending upon your budget.
What cut of beef is best for slow roasting?
The best cuts of beef for slow cooking are those with more connective tissue and fat, such as short ribs, brisket, and beef shin. These cuts break down over time, becoming tender and juicy.