Beef Roasts - Which is Best?

Spring Chicken · December 2009

I had an interesting conversation about beef roasts with the butcher in my local H.E.B. store yesterday. I soon realized that I didn't know a lot about roasts.

Then later in the day I happened on a complementary copy of Cooks Illustrated which we received years ago and kept handy in the, uh uh, 'reading room.' I flipped it open and guess what... there was a full two-page illistrated guide for Beef Roasts. In the following minutes I learned even more about roasts.

I suspect there are some of you who are equally lacking in this knowledge so I am passing the information on. It's worth reading.

http://www.cooksillustrated.com/images/document/howto/ND02_BeefRoasts.pdf

While I'm on the subject, Cooks Illustrated is a first class publication and covers the full spectrum of food related issues. At the time a subscription was $19.95 (44% off the newsstand price). I just might have to go out back and dig up some of the hidden gold and order a prescription. Meanwhile, the article is free to all of you who have a need-to-know about beef roasts.

You're welcome.

Spring "Pots And Pans Will Burn My Hands But My Egg Never Hurts Me" Chicken
Spring Texas USA

Car Wash Mike · December 2009

"Reading Room"? Is that were the plumbing is checked? :woohoo: :woohoo:

Mike

Spring Chicken · December 2009

You must have been a police detective in an earlier life. Your interpretation has a strong odor of truth about it. LOL

Spring "Ranch Plumbing Inspector" Chicken

GoonSlapper · December 2009

Thanks Spring Chicken. I'll definitely ponder roasts on my thinking chair.

bobbyb · December 2009

Good info Leroy. Thanks for posting.

reelgem · December 2009

Great article Leroy!! I'm going to keep that one in my files. I've gotten a few complimentary issues from Cook's Illustrated too and they're always really informative.

emilluca · December 2009

I agree 100% on the quality of the publication and information. They take the time to give good info.
The top blade is sometimes called chicken fry roast or steaks. It will have a silver skin line in the middle of it but that cooks down and is tender.
I do like the first cut of bone in chuck which would be the 8th and 9th ribs for flavor. The 7 bone is rib 10 and 11th rib. Actually the one side of the 7 bone is the top blade and the other the pan fry or mock tender.

Emil

Beef Roasts - Which is Best?

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