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[vc_row][vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row][vc_row full_width=”stretch_row” content_placement=”top”][vc_column][vc_column_text el_class=”post-intro-para”]Roast beef is a family favorite and one of the easiest and tastiest ways to cook beef. The only work you have to do is choose the right cut, season it, and put it in the oven. Even though this classic Sunday night dinner is pretty easy to mess up, there are a few things you can do to make sure the roast is perfect.
When it comes to roast beef cuts, the good news is that this dish can be made with a lot of different meats. Aim for a marbled piece of beef with a nice outer layer of fat. Your local grocery store or butcher will have a lot of good choices. If you’re not sure what to buy, you can always ask the butcher for advice.
Roasted whole on the rack, prime rib is a popular choice when it comes to Sunday roast. It is well marbled and full of flavour and tenderness.
While many beef roasts do not need to be trussed or netted, this cut will benefit from it. Using separate pieces of string every 4 to 5 cm to tie the meat will make it into a tight shape that will allow it to cook and be sliced evenly. You can also tuck herbs into the string for added flavour – try rosemary or thyme.
Make sure you take off the silverskin before cooking. If you don’t, this thin membrane will shrink while the meat is cooking and cause it to curl up.
Rump is often bought as a steak, but when left whole it can be roasted. It is a boneless piece of beef from the back of an animal that has been worked out a lot. It has a lot of collagen and connective tissue and doesn’t have a lot of marbling. This means when cooked incorrectly it can be tough and chewy.
One of the best ways to make rump meat tasty, juicy, and tender is to roast it carefully over low heat.
Roasts usually use tender cuts of beef, but if you cook the rump cut on low heat for a long time, the collagen and connective tissue will melt, making it even more tender.
To get the best rump roast, you should also brown the meat in a pan before putting it in the oven fat side up, and when you serve it, keep the slices thin.
It comes from the inner thigh muscles of the back leg, so it is very lean and has a lot of connective tissue. It is best to roast this cut as a whole joint, and it is usually one of the cheaper cuts of meat you can roast. It can have a slightly tougher texture but it is still flavour-packed.
Before cooking, you might want to season this cut and sear it in a hot pan for a tasty and crispy outside.
Yearling beef roast is a tasty, lean, and budget-friendly cut of beef that is perfect for roasting. But with all the different cuts of beef out there, what exactly is the cut that yearling beef roast comes from?
Yearling beef roast comes from the round primal cut – specifically the bottom round or eye round. Here’s a more detailed look at what makes yearling beef roast unique:
Where Yearling Beef Roast Comes From on the Cow
Yearling beef roast is sourced from the hindquarters of young cattle that are between one and two years old This meat comes from the round primal cut which runs from the rump to the knee area along the back leg
Within the round primal are subprimal cuts like the bottom round, eye round, and top round. Yearling beef roast most commonly comes from either the bottom round or eye round.
The bottom round sits above the hoof and is divided into multiple muscles like the gooseneck, heel, and eye of round. The eye round is a small, cylindrical muscle towards the rear. These areas produce lean, moderately tender cuts ideal for roasting.
Why the Round Primal is Used for Yearling Beef Roast
There are a few reasons why the round primal provides meat well-suited for yearling beef roast:
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The round contains lots of connective tissue which helps keep the meat moist during roasting.
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Muscles from the bottom and eye round offer good flavor for roasts, Other round cuts can be blander
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The size and shape of these muscles work nicely for roast cuts. They can be tied into a uniform shape.
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As a hindquarter cut, the round has less fat than the forequarter so roasts are leaner.
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Being from younger cattle results in more tender meat than cuts from mature cows.
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The round offers an affordable roast option compared to pricier ribs, loin, or chuck cuts.
How Yearling Beef Roast Compares to Other Cuts
Yearling beef roast has some key differences from other popular roast cuts:
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More affordable and leaner than rib roasts like prime rib.
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Less marbling and fat than a chuck eye roast or shoulder clod roast.
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Not as richly flavored as rump roast from farther up the round primal.
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Requires more careful cooking than fattier roasts like chuck or rib roasts.
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Has a finer grain than top round roast.
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More widely available and economical than exotic roasts like tri-tip.
Identifying Yearling Beef Roast When Buying
When purchasing yearling beef roast, here are a few tips for making sure you’re getting the right cut:
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Look for the label “yearling beef roast” or “beef round roast.” This confirms the specific cut.
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Check where the roast is sourced from. U.S. roasts typically come from the round while imports may vary.
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Examine the shape and size. Yearling roasts are usually compact, cylinder shapes averaging 3-5 lbs.
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Look for moderate marbling. Yearling roasts will have less fat than prime rib roasts.
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Compare the price to other roasts. Yearling beef costs less than loin, rib, or chuck roasts.
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Ask the butcher for details if the cut is unclear. They can explain the exact primal source.
How to Cook a Yearling Beef Roast
Cooking method is important for yearling beef roast to come out moist and flavorful. Here are some tips:
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Use a low roasting temperature of 250°F – 275°F to prevent drying out.
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Plan on roasting time of around 2-3 hours total depending on size. Use a meat thermometer.
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Season the roast well with salt, pepper, garlic, herbs like rosemary or thyme.
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Add moisture by basting with broth or adding roast vegetables like onions.
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Let rest at least 10-15 minutes before carving for juicier meat.
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Slice across the grain for maximum tenderness.
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Roast to no more than medium doneness since the meat is lean.
Serving Suggestions for Yearling Beef Roast
To complement the milder flavor of yearling beef roast, consider these tasty serving suggestions:
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Red wine reduction sauce for added richness and moisture.
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Sautéed mushrooms or onions to enhance the beefy flavor.
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Fresh herbs like rosemary, oregano, or thyme.
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Side dishes like roasted potatoes, vegetables, or creamy polenta.
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A hearty salad like a wedge salad with blue cheese dressing.
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For sandwiches, pair with horseradish sauce, au jus, or chimichurri.
Yearling beef roast provides an affordable, lean, and flavorful cut ideal for feeding a crowd. Sourced from the round primal, it contains less fat than premium cuts yet still delivers deliciously with the right seasoning and cooking method. Low and slow roasting brings out its best qualities. Paired with complementary sides and sauces, yearling beef roast makes for a hearty, economical meal.
Whole Sirloin or Striploin
Sirloin is from the large part of the T-bone area. It is full of taste and flavour, and is a great choice for a roast.
Even though this is on the middle to high end of roast prices, it is a great way to get a tender piece of meat without spending a lot of money.
When you buy sirloin, look for the top cut because it will be the juiciest. Also, make sure to brown the meat before putting it in the oven.
Beef bolar blade is an excellent choice for the family dinner. It’s also a more affordable option per kilo than some of the other roast options. Animal shoulder blade was cut, and there is a lot of connective tissue and sinew in the cut, so it does take a long time to break down. But if prepared well, you’re left with a full flavoured and tender cut of beef.
Taken from the butt fillet, this is a cut that delivers on both rich flavour and tenderness. Though it costs more, this roast is one of the tastiest ones, and the intense flavor will not let you down.
A favourite of many meat aficionados, rump cap is an excellent, and underused, cut for roasting. This cut, which is also called picanha, is the top part of the beef rump. It doesn’t take long to cook, but make sure you have a meat thermometer on hand to avoid overcooking it.
The Best Cuts Of Beef For Roasting – Teys Certified Angus Premium Beef
FAQ
Is yearling beef tender?
What is the tastiest cut of beef for roasting?
Which beef roast falls apart when cooked?
What is a top round roast?
Top round roast is a lean cut of beef that comes from the same primal section in the rump and rear legs as the bottom round and eye of round cuts. It is preferred for making tasty, thinly sliced roast beef and is often used to make the meat for a Chicago-style Italian beef sandwich.
How should you cut a round roast?
To ensure the round roast isn’t chewy and tough, slice it thinly against the grain. Top round roast is another lean cut that works well for making tasty, thinly sliced roast beef. In fact, it’s the preferred cut for making the meat for a Chicago-style Italian beef sandwich.
Is round roast a lean cut?
Round roast, specifically the cylindrical eye of round roast, is a lean cut for roast beef on the more inexpensive side. It comes from the round primal, which is cut from the well-exercised rump and rear leg muscles.
What is the best cut of rump for roasting?
Rump cap, also known as picanha, is the top piece of the beef rump and is a favorite for roasting among meat aficionados. It doesn’t take long to cook, so make sure you have a meat thermometer handy to prevent overcooking.