Other than prime rib or a tenderloin which is the best cut of beef for roasting? Ask usual, I am thankful for all replies.
Top ButtSirloin is known as the Poor Man's Roast Beef, but I find it lacking in much beef flavor. The Knuckle, or Hip Joint is part of the Steamship of Beef you may see being carved at Buffets or Catered affairs.
While I like a Chuck Roast for an inexpensive beef roast...I've also come to enjoy the Shoulder/Clod Roast, also known as the Cross Rib Roast in the West Coast. Flap/Tri-Tip/Newport are excellent, but I prefer them grilled.. If you want a really tender roast, consider the Top Blade Roast, which is where Flat Iron Steaks come from.
I wouldn't feed Eye Round to the dog.....: 0 )
Recently cooked a 4 1/2 # top round that my butcher cut from a honkin' big piece of beef.He trimmed it,rolled and tied it and advised to cook it low and slow....200 degrees.
Never did this method before and it came out great!
Took about 2 1/2 hrs. to reach 125-rare-rested(loosely covered w/ foil) for 1/2 hr. and carved the most flavorful,delicious,moist and juicy RB we've had in ages.
I used a probe thermometer left in the entire time to monitor cooking progress.
The next best is the "chuck eye" - the part of the chuck immediately in front of the fore rib.. It's a cut that's easily recognised; there are 2 muscle groups, one roughly circular or elliptical and densely marbled perpendicular to the cutting axis, the other wrapped around this group like a crescent and striated/marbled along the crescent.
You absolutely *cannot* roast this is the same way you might for a rib or tenderloin, i.e. at high heat. It must be slow-roasted. You can sear the outside if you want, probably a good idea in fact, but don't sear it any longer than just to brown the very outside.
Another popular cut is the "sirloin roast" - this is NOT the US "top sirloin" but rather the piece that is frequently called "New York Strip" (but bafflingly in the US seems to lack clear and unambiguous naming even though it's one of the very primest of the beef cuts. Here in the UK it's always called sirloin). You won't save any money with this one though, if that's your objective. Cook just like a rib roast.
Many people here in England also use "Topside" - known in the USA as "Top Round"; I would criticise it for very low fat content but it's good if you want cold roast beef later. It can be roasted, with care, like the rib or the fillet (tenderloin) Slices easily too, which can't be said of chuck-eye; for the latter you need a very sharp knife and lots of practice.
Looks like most of the cheaper cuts have been discussed so I will go another direction.
If you purchase beef in sub primals which come vacuum sealed in cryovaced bags you will be paying about 20% above the daily trading price. As long as the bag is tight to the meat, adding (30 days age from the case date) in the rear of the bottom shelf of the fridge is not an issue. Like all commodities, beef prices can fluctuate significantly over a relatively short period of time. If you time it right (off peak barbecue, non holiday period) you can score a lot of beef at a good price. Most club stores and private butchers sell sub primals.
Here is an example of the price spread between 2 PREMIUM cuts last week:
1. 0x1 choice boneless strip loin (NAMP #180) sub primals were selling for $6.50 lb (13 - 15 lb avg).
2. Choice Boneless Rib (NAMP #112A) sub primals were selling for $9.80 lb.
Both of these cuts made great roasts but at this time, one is $3.80 cheaper.
For a real big group you could roast the whole sub primal. For a medium size group you could cut the sub primal in half and roast the end half and cut the 1st half into beautiful steaks of whatever thickness you like, triple wrap and freeze. For a small group, you could cut into thirds....1st 1/3 roast..... 2nd 1/3 into nice center cut steaks.....3rd 1/3 end roast.
If you grind your own beef, save some of the fat cap and add it to the grind :-)