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Angus Top Sirloin Premium Roast....know what???

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heylids Feb 18, 2011 09:08 PM

Just purchased a 2kg roast for dinner tonight. What is the best way to roast it?
Should I dry brine it and if so for how long?
How long and at what temp. should it be roasted and should it be on the rare side?
All suggestions appreciated.

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  1. Hank Hanover RE: heylids Feb 19, 2011 06:50 AM

    I would salt it rather heavily with kosher salt and wrap it in plastic and put it back in the fridge until ready to cook.

    Then I would sear it and put it in a 225 degree oven with a digital temperature probe inserted in the middle. It could take a couple of hours at this temperature. You can raise the temp if you are impatient.

    medium rare is 130 - 135 degrees F
    medium is 140 - 145 degrees F

    I wouldn't go much more done than medium. Be sure to let it rest.

    4 Replies
    1. re: Hank Hanover
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      fourunder RE: Hank Hanover Feb 19, 2011 08:40 AM

      Do your references take into consideration carry-over cooking once the roast is removed at the numbers you indicate?

      1. re: fourunder
        Hank Hanover RE: fourunder Feb 19, 2011 10:55 AM

        I would cook them until the temps stated and then let it rest and continue up the 5-6 degrees. However, I like my meat more done than most. I would recommend taking the roast out at the lower temperature and let it carry over to the higher temp.

        I'm sure the temperatures reflect the temps after carry over.

      2. re: Hank Hanover
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        heylids RE: Hank Hanover Feb 19, 2011 07:57 PM

        Hank, thanks for your feedback. I did just as you suggested and it came out tender and moist.
        I don't think my meet thermo. works correctly since it read 140 but the roast was rare. We were glad for that cuz we prefer it rare. Thought it might be too rare at first but it was lovely.

        1. re: Hank Hanover
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          sunflwrsdh RE: Hank Hanover Mar 25, 2011 05:45 PM

          I followed your directions with excellent results this past weekend. The meat was not CAB, but turned out exceptionally tender, juicy and delicious. Thanks for the tips!

        2. c
          ChiliDude RE: heylids Feb 19, 2011 08:36 AM

          This post brings to the brink of asking this question because the use of the word 'Angus' in supermarket and fast food establishments now proclaiming it. I wonder how many people know that it refers to a breed of Scottish cattle that is all black in color and has been known by its full breed name as Aberdeen Angus?

          Yes, the meat from Angus cattle is very good, but is it any better than that of cattle breeds like Hereford, Shorthorn, Santa Gertrudis, Charolais, or lesser known beef cattle breeds? The use of 'Angus' is MARKETING. I'm not shy about asking food shoppers standing at the meat counter staring at Angus meat if they know what the word 'Angus' indicates. Most just shrug their shoulders.

          1. f
            fourunder RE: heylids Feb 19, 2011 08:44 AM

            H,

            Do you really not know my answer to this query?

            Is the piece of meat you purchased the size & shape of a head of cabbage, i.e., roundish.....or is it more along the lines of something more flattish and or oval? Can you see any seams in the meat as well?

            5 Replies
            1. re: fourunder
              h
              heylids RE: fourunder Feb 19, 2011 02:16 PM

              Its flat on both sides from cutting it to size, I guess) and a longish half oval shape. It seems to have a seam in the middle of the roast. I have it in the oven right now and boy has it shrunk!
              The temp reads 130 but I have a feeling it isn't the correct temp. I have had it in the oven about 1 hour at 225 and turned it up to 250 for 15 min. I have since turned it down. Geez, I always guess at how rare meat. Every gadget I buy doesn't really work....I think I will turn the oven off and leave the roast in until until the potatoes are done. Will I still need to rest the meat??

              As far as your answer, I am sure it is low and slow and until it's rare(ish).
              I guess what I still don't get is different cuts require moisture, ie, pot roast. Or should one always roast low and slow regardless of the cut??

              1. re: heylids
                Phurstluv RE: heylids Feb 19, 2011 04:56 PM

                Basically, beef from the shoulder or round needs moisture, like pot roast or slow and low, to break down the collagen between the fibers to get it tender.

                If it is from the rib or loin area, either the short or sirloin, low and slow is not really required, as the meat is less fibrous and muscular than the parts of the cattle that get exercised more, therefore it is more tender naturally.

                1. re: Phurstluv
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                  heylids RE: Phurstluv Feb 19, 2011 05:48 PM

                  P, thank you that makes a lot of sense, So even though most people make pot roast in a dutch oven like vessal with liquid, this can also be done by placing it on a rack and simply roast at a low and slow oven.

                  1. re: heylids
                    f
                    fourunder RE: heylids Feb 20, 2011 05:27 AM

                    H,

                    Everyone's advice is spot on in general terms, but it comes down to your preferences on how you want to enjoy your meat. I regularly purchase Chuck Roast, which is a shoulder cut, but I do not braise it, but rather slow roast it @ 200-225 to 140-145 degrees, which is the temperature the collagen begins to melt for beef. I find it the Chuck Roast to be an excellent cut for a type of roast beef, even though most would only braise it....In fact, here is a thread where I did a test at varying temperatures and roasting times to see what the results would be. My goal was to find the best temperature for tender beef for the Chuck Roast cut without braising in any type of liquid. I concluded that it was best for a 2 inch thick roast to be cooked at 200-215* for 5 hours. Thinner cuts benefited from 225* for 3.5-4,0 hours.....thus, thicker cuts, longer time and less temperature.

                    http://chowhound.chow.com/topics/757268

                    If you like Roast Beef for Cold Cuts, you can slow roast any cheap cut and it would be fine if you could slice it thin enough. When you go to the supermarket or local delicatessen, you would see an assortment of different cuts available for sliced roast beef., all roasted to medium-rare temperature(bright red)....Eye Round, Top Round,, Bottom Round and Rump to name a few. All would have been cooked at a very low temperature.....depending on the companies specifications, from 170-200 degrees most likely.

                    Slow roasting at low temperatures mimics the dry aging process to naturally break down the meat and make it tender. It concentrates the meat flavor....and allows the highest yield.

                2. re: heylids
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                  fourunder RE: heylids Feb 20, 2011 05:54 AM

                  H,

                  If you want a pot roast, then a braise is in order...but you can dry roast many cheap beef cuts....it just depends on your application. For this particular cut you have purchased, the Top Sirloin, is also known as Top Butt Sirloin. This is the cut of meat most National Steak Chain restaurants such as, Outback and Longhorn, have featured on their menus as their house special steak cut. Cooked properly, it can be very good...but it can never be confused with a New York Strip Sirloin in terms of quality, taste or tenderness. When Top Sirloin is roasted whole, or seamed out, it is also known as *The Poor Man's Prime Rib Roast *

                  http://chowhound.chow.com/topics/656154

                  http://chowhound.chow.com/topics/579098

                  A whole top butt sirloin looks like a large head of cabbage and usually weighs 6-8 pounds total, which would have three distinct seams of meat. From your description, it seems you have a piece that had one seam removed Whole Top Butt Sirloin, if roasted, would benefit from a temperature of 200* or less for the best results of consistent cooked temperature. Seamed out partially, or completely, 225-250* for thicker two seam is best, one seam could be roasted as high as 450*.

                  I would have roasted your original query @ 225* for 2.5 -3.0 hours, shooting for medium-rare temperature for Top Sirloin. Roasting it slightly above rare temperature would yield a slightly more tender piece of meat with less chew, IMHO.

              2. ipsedixit RE: heylids Feb 19, 2011 07:21 PM

                Pot roast or beef stew.

                Preheat oven to 350, cut up your beef into chunks, sear it in a cast iron dutch oven with some onions, garlic, etc. Then add the liquids (water, red wine, stock, etc.) and stick it in the oven for about 2 hours, then add some potatoes, carrots, celery, shallots, etc. and stick it back in the oven for another 1.5 hours or so.

                No need to brine or pre-season.

                1. h
                  heylids RE: heylids Feb 19, 2011 08:04 PM

                  Thank you all for sharing your knowledge. I can always count on CH to take the time and share! I used HH's and Fourunder's knowledge of the low and slow technique. The roast was nicely rare, moist and tender. The tender part most likely was due to the cut of beef.
                  As for the Angus aspect, I also think it is a marketing gimmick but have found the taste of Angus to be more "beefy" which we prefer. I don't know if this roast was anymore "beefy" then the other roasts that were not labeled Angus. But either way it was a good dinner!
                  Thank's again all...

                  6 Replies
                  1. re: heylids
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                    fourunder RE: heylids Feb 20, 2011 06:10 AM

                    Glad to hear you had achieved the results you desired. With regards to Angus and marketing, I found for a few cent s more per pound, it was worth the extra cost. Here are some threads for pork, chicken and beef that all address in detail my methods and some past experiences for future reference for you.

                    http://chowhound.chow.com/topics/740026

                    http://chowhound.chow.com/topics/757268

                    http://chowhound.chow.com/topics/579098

                    http://chowhound.chow.com/topics/5916...

                    http://chowhound.chow.com/topics/4666...

                    http://chowhound.chow.com/topics/728256

                    http://www.alto-shaam.com/manuals/coo...

                    Last, with regards to seasoning....for larger, cheaper cuts of meat, you could dry brine or marinate over night, but with smaller cuts, shorter times may be appropriate. Also, with a Sirloin Roast, I would not extend the period past 12 hours. Unlike the Eye Round Recipe given Cult Status from Cooks Illustrated, the Sirloin is a better cut of meat and does not need the extra time for the salt to work its magic. Depending on your cut of future beef and recipes....Rinse off any dry brine, pat dry and reapply seasonings before roasting.

                    1. re: fourunder
                      Phurstluv RE: fourunder Feb 20, 2011 08:09 AM

                      I have always dry brined my Sirloin roasts for more than a day, to mimic the dry aging process, to much success. Perfectly browned, tender and moist. Never had to rinse off the brine seasonings, either, and it's never too salty.

                      1. re: Phurstluv
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                        fourunder RE: Phurstluv Feb 20, 2011 08:28 AM

                        Everyone has different tastes and tolerances for salt, NO? Some have a heavy hand and some don't, No? Let's say someone uses only a single tablespoon total to dry brine a four pound piece of meat and someone else uses four tablespoons, or encrusts the whole piece of meat with a pound of salt and egg whites.. Do you think maybe a rinse and pat dry might be appropriate. Salt is cheap...why take the chance for an unexpected surprise.

                        Different Strokes.....:)

                        1. re: fourunder
                          Phurstluv RE: fourunder Feb 20, 2011 08:39 AM

                          Absolutely...;)

                          Just wanted to share my experience with the OP. Not critical to rinse off the brine, unless you have a heavy hand, or have used something other than kosher salt. In fact, not sure why you want to wet the roast when drying it is what gives you the best sear possible. If you use kosher salt and other seasonings, it's just not necessary.

                          1. re: Phurstluv
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                            fourunder RE: Phurstluv Feb 20, 2011 08:47 AM

                            Not necessary for all, but maybe for some. Read from (jfood) down....

                            http://chowhound.chow.com/topics/6089...

                    2. re: heylids
                      Hank Hanover RE: heylids Feb 20, 2011 08:27 AM

                      Wow! Not too many people think I'm knowledgeable but I'm glad it worked out for you.

                      I also like Angus. Marketing trick or not, the meat is usually slightly better than choice.

                    3. b
                      burge RE: heylids Mar 24, 2011 09:52 PM

                      Alberta Certified Angus Beef is more than a cut above the rest. End of Story its not a gimmick folks

                      1 Reply
                      1. re: burge
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                        ChiliDude RE: burge Mar 25, 2011 01:25 PM

                        Didn't say 'twas, but it is a MARKETING ploy and an effective one at that. I found there are several Angus Breed Associations, some by state, and I must correct my description of the breed. There are now Red Angus as well as Black.

                      2. b
                        burge RE: heylids Mar 25, 2011 04:00 PM

                        Well Chilli dude notice i used CAB It is a cut above you can see and feel the difference in the meat

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