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Sirloin tip, cross rib, rump roast, boneless chuck?

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Can someone clarify for me the differences between these kinds of roasts? I really have tried Google but though I can find info on what each of them are, I can't get any real comparison.

Basically my local Sprouts has all of these on sale and I want to try making a roast (I never have.) Which one of these would be best for a beginner? And which do you think would turn out the most tender? I plan to use the "reverse sear" method on whichever I end up with.

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  1. Try boneless chuck. It's one of the less expensive cuts. Ergo, the experiment will be less costly, and it may turn out great.

    3 Replies
    1. re: ChiliDude

      They are all on sale for the same price, actually. Grass-fed organic $6 a pound for any of these.

      1. re: reptilegrrl

        Sirloin Tip.....Knuckle Joint/Bottom Sirloin

        Cross Rib.....Shoulder Clod

        Chuck........Shoulder/Chuck

        Rump.......Bottom Round

        Rump is not recommended.

        1. re: fourunder

          Thank you! It helps to know that sirloin tip is bottom sirloin.

    2. Chuck is going to be the most tender and also the most forgiving to overcooking.

      Sirloin would be my second choice. Cooked properly, it's an outstanding cut.

      Bottom round doesn't have much inherent fat or flavor. I know a lot of places turn it into roast beef for sandwiches, but you'll need to cook it med-rare at the most for good results.

      1. Depends on what kind of roast you want to make. If you're talking about pot roast, where the meat is cooked low and slow until well done, go with chuck - it has the collagen and fat you need to make that type of roast fall-apart tender and delicious. If you want a rare or med-rare roast to slice paper thin for sandwiches, etc., I'd try the sirloin. I wouldn't buy the rump for $6 a pound.

        2 Replies
        1. re: biondanonima

          I am looking for a medium rare roast to do in the oven, dry, for slicing. My plan is to reverse-sear if it works out. Thank you for your help!

          1. re: reptilegrrl

            With inexpensive cuts, i would suggest you go the low and slow method to produce a medium-rare roast beef. Below are two threads that will give you some guidance.

            If you have not yet purchased your roast, I would suggest you also ask the butcher/meat manager if Top Butt Sirloin is also available.....if so it makes a better roast beef than the ones you have mentioned.

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

            http://chowhound.chow.com/topics/591687