There are four main categories of beef roasts with a wide selection of beef roasts in each category. It can be intimidating to shop for beef roasts when there is so much to choose from. For ease in grocery shopping when it comes to beef roasts follow this simple break down of each main category of beef roast.
The break down of each of the four main categories of beef roasts include, the preferred cooking method for each category of beef roast, the standard costs for each category of beef roast and the types of beef roasts found in each category.
Chuck Roasts
Chuck roasts are a low cost per pound meat that includes ribs 1-5, the shoulder blade bone and should be cooked by a moist method such as braising or slow cooker.
o Top Blade Roast
o Chuck 7 - Bone Roast
o Chuck - Eye Roast
o Under Blade Roast
o Chuck Shoulder Roast
Rib Roasts
Rib roasts are very expensive per pound and come from ribs 6-12. Rib roasts also require a dry cooking method for optimum taste.
o Prime Rib
o Rib Roast 2nd Cut
Sirloin Roasts
Sirloin roasts come for the hip area of the steer and are a low to moderate cost per pound beef. Sirloin roasts lend themselves well to dry cooking methods.
o Tenderloin
o Top Sirloin Roast
o Sirloin Tri-tip Roast
Round Roast
Round roasts are a low cost per pound beef that comes for the steers butt area. Round roasts are an excellent candidate for both moist and dry cooking methods.
o Top Round Roast
o Bottom Round Rump Roast
o Eye Round Roast
o Bottom Round Roast
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