Roast beef is a beloved dish around the world, known for its savory, umami flavor and tender, melt-in-your-mouth texture. But where exactly does this tasty meat come from? The answer may surprise you
A Brief History of Roast Beef
Roast beef has a long and storied history. It originated in England, where it’s considered a national dish. In fact, the French nickname for the English is “les Rosbifs”, referring to their love of roast beef.
The dish dates back to at least the 18th century. The 1731 ballad “The Roast Beef of Old England” cemented roast beef’s status as an icon of English cuisine and culture.
Traditionally roast beef is served with Yorkshire pudding as a Sunday lunch or dinner centerpiece. The leftovers are used for cold roast beef sandwiches.
What Cut of Meat Is Used for Roast Beef?
Roast beef doesn’t refer to a specific cut of meat. Rather, it refers to the cooking method – roasting beef in an oven.
That said, certain cuts of beef are better suited for roasting than others:
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Ribeye: The prime rib roast. Excellent marbling makes this ideal for tender, flavorful roast beef. It’s the most expensive cut.
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Sirloin: Budget-friendly with good marbling. Sirloin makes a tasty, affordable roast.
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Rump roast: Lean yet flavorful. As it has less fat, rump roast requires extra attention when cooking to avoid drying out.
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Round cuts: Very lean. Round offers great value but requires extra care when cooking. Slice it thin against the grain to maximize tenderness.
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Chuck: Lots of connective tissue so chuck roast needs a long cooking time to break down and get tender. Well-suited for pot roasts.
What Animal Does Roast Beef Come From?
Here’s the big reveal: Roast beef comes from cows – specifically beef cattle bred for meat production.
The most tender cuts for roast beef come from the rib and loin primals located in the center of the cow’s body. Though any cut of beef can be roasted, these central cuts offer the most desirable texture and flavor for the dish.
So when you sink your teeth into a perfectly cooked slice of roast beef, you’re enjoying the hindquarter of a cow that’s been carefully raised and butchered for maximum taste and tenderness.
Why Is Roast Beef Seen As a British Meat?
Roast beef is now globally enjoyed. Yet it remains closely associated with British cuisine and culture. Why is that?
Some reasons roast beef is still seen as a British specialty:
- Originated in England centuries ago
- Central to the modern Sunday roast tradition
- Iconic in British pop culture (e.g. the ballad “The Roast Beef of Old England”)
- Remains beloved and widely consumed in the UK
The English have essentially perfected roast beef over the last 300 years. Although the dish has spread far beyond Britain, the Brits still consume more per capita than other nations.
That said, each culture has put its own spin on roast beef based on local tastes. The American-style roast beef sandwich is now distinct from the original British version.
How to Cook Delicious Roast Beef
To enjoy roast beef at its best, it pays to learn how to cook it properly:
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Choose a well-marbled cut like ribeye, sirloin, or rump. Lean cuts need special care to avoid drying out.
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Season generously with salt, pepper, garlic, and herbs. Rub the seasoning evenly over the entire roast.
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Sear first on all sides on the stove to help lock in juice. Searing should leave a delicious brown crisp outer layer.
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Roast in the oven until the desired doneness: 131°F for rare, 140°F for medium rare, 150°F for medium.
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Rest the roast for at least 15 minutes before slicing. This allows juices to distribute evenly. Slice the roast against the grain for maximum tenderness.
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Serve roast beef in thick slices with gravy or condiments like horseradish sauce and mustard. Delicious!
Follow these tips and you’ll be rewarded with the ultimate roast beef – tender, juicy, and packed with flavor. This iconic dish celebrates the incredible flavor of beef at its very best.
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.
What cut of meat is roast beef?
Imagine a cow: the head, the front and back legs, and the middle. Each of these sections is going to provide a different cut of meat. Right in the middle, you have the ribs and loin cuts (tenderloin, sirloin, etc). These are going to be the tenderest cuts because they have the least muscle in them.
The front legs and shoulders are called the chuck and the back legs and shoulders are called the round. Since cows are carrying around a lot of weight, they are obviously going to have the most muscle and, therefore, be toughest when cooking. This means two things: They’re going to be cheaper than the middle parts, and they’ll need to be slow cooked to soften them up.
Roast beef, in reality, can be made from any part of the cow—except maybe the head or the organs. However, the commercial deli roast beef you get at the grocery store will most likely come from the round.
How to Cook Perfect Roast Beef | Jamie Oliver
FAQ
What type of meat is roast beef?
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Delishhttps://www.delish.comBest Roast Beef Recipe – How To Cook Roast Beef In The Oven – DelishAug 15, 2024 — Beef: Roast beef demands a cut that is large and lean and evenly shaped. … The best cut of beef for roast beef: There’s no single cut of beef that…
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Steak School by Stanbrokehttps://steakschool.comWhat Is The Best Cut For Roast Beef? – Steak School By StanbrokeChoosing your cut. When it comes to choosing a cut for roast beef, the good news is this dish is very versatile. Aim for a marbled piece of beef with a nice out…
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The Spruce Eatshttps://www.thespruceeats.comA Guide to Beef Roasts and the Best Ways to Cook ThemNov 13, 2023 — Chuck roast is cut from the cow’s shoulder. It is a heavily exercised muscle, which gives the beef good flavor but it also makes it tough. Chuck is …
What animals is roast beef?
What is Roast Beef? The Roast Beef you enjoy is more likely than not cut from either the silverside or topside of a cow.
Is roast beef pig or cow?
Roast beef, in reality, can be made from any part of the cow—except maybe the head or the organs. However, the commercial deli roast beef you get at the grocery store will most likely come from the round.
Is roast beef or pork?
- Cut: Typically uses cuts like top sirloin, trito, or eye of round, but also includes prime rib, tenderloin, and other roasts.
- Flavor: Characterized by a rich, savory flavor with a tender texture.
- Cooking: Often roasted at high temperatures initially to sear the outside, then lowered to a medium-low temperature to ensure even cooking and tenderness.
- Sides: Commonly served with Yorkshire pudding and gravy.
- Cultural Significance: A traditional Sunday roast in many Anglosphere countries, like the UK.
What is roast beef?
Roast beef refers to the cooking method and not the specific cut. Beef from any part of the cow can be roasted, however, roast beef most often comes from the sirloin, ribs, rump, and hind legs parts of the cow where the meat is more tender and suitable for roasting.
What is a roast beef sandwich?
Roast beef is a dish of beef that is roasted, generally served as the main dish of meal. In the Anglosphere, roast beef is one of the meats often served at Sunday lunch or dinner. Yorkshire pudding is a standard side dish. Sliced roast beef is also sold as a cold cut, and used as a sandwich filling.
Why is roast beef called Rosbifs?
Roast beef is a characteristic national dish of England and holds cultural meaning for the English dating back to the 1731 ballad “The Roast Beef of Old England”. The dish is so synonymous with England and its cooking methods from the 18th century that a French nickname for the English is “les Rosbifs”.
What to eat with roast beef?
Yorkshire pudding is a standard side dish. Sliced roast beef is also sold as a cold cut, and used as a sandwich filling. Leftover roast beef may be minced and made into hash. Roast beef is a characteristic national dish of England and holds cultural meaning for the English dating back to the 1731 ballad “The Roast Beef of Old England”.
Where does roast beef come from?
Roast beef, in reality, can be made from any part of the cow—except maybe the head or the organs. However, the commercial deli roast beef you get at the grocery store will most likely come from the round. How is roast beef seasoned? It’s common to rub a roast with salt, pepper, garlic powder, and onion powder before cooking.
What is Deli roast beef?
What is roast beef? Deli roast beef started out as a traditional roast dinner as far back as the Medieval era. One of the leaner cuts of beef from the cow, it is cooked low and slow for multiple hours, resulting in a melt-in-your-mouth texture. The English have perfected the roast to the point where it is now one of their national dishes.