How Do You Buy Beef To Roast?
• Choose the cut of beef. • Identifying the best cuts of meat for roasting is integral to a successful roasting. Roasts that have connective tissue or little marbling don’t generally roast well. Look for cuts of beef that come from the rib, short loin or sirloin section of the steer. These parts of the animal are found between the front and hind legs along the top portion of the animal. Cuts of roast from these areas are more tender and flavorful than other cuts and tend to roast well. • Rib, top sirloin, tri-tip roasts and the tenderloin all make excellent roast choices. Beef tenderloin comes from directly under the spine and so is the least worked muscle on the animal’s body, resulting in the tenderest beef. Most people choose this cut of beef over any other but it pales in flavor compared to a rib roast. • Choose conventional, natural or organic beef. • More beef choices are available to consumers in terms of how the cattle were raised. If labeled “natural” there can be no artificia
