18 янв. 2019 г. · For roasting, ideally you want cuts from the rib section of the animal. Roast on the bone. Delicious.

6 нояб. 2023 г. · Pot roast is usually chuck, rump, eye, or clod. The shape of the package kinda looks like rump/bottom round.

2 февр. 2024 г. · Flat brisket. Start it at a higher heat, like 400° for the first 30 minutes, then put a lid on the roasting pan and turn the heat down to 300° for 2.5 hours.

9 окт. 2022 г. · For roast beef I like bottom round, if you can get it with the fat still on that's even better. It's ok to use a lean cut for a roast, but you ...

2 нояб. 2021 г. · Most roasts besides a rib roast, strip, or tenderloin are considerably "cheap cuts". For a roast that only gets cooked to the medium/rare range you just don't ...

4 дек. 2023 г. · Bottom round specifically has been weirder to find lately vs top round and eye round. But it's a little tougher and more preferred for like pot ...

12 июн. 2024 г. · Anything from the round, but particularly the eye of round and top round. For cuts that would make a decent steak, aim for a top sirloin.

6 окт. 2018 г. · The typical deli roast beef is cut from the round, it's either the top or bottom round but I'm not sure, I've read that it's usually top round.

13 дек. 2020 г. · Your butcher can certainly cut a rib roast for two, it would basically be a double-thick bone-in ribeye steak. An alternative would be a ~2 lb ...

29 апр. 2024 г. · In the U.S., this is bottom round, or 'flat'. Really needs to be braised for best results. 25 years in catering, this was used for boeuf ...