|Posted: 1/23/2013 10:23:29 PM|
I ran to the store today to pick up a few things and grabbed a beef roast for Italian beef.
I always use 1 kind of roast and for some reason wondered today what other people use.
So what do you believe to be the most tender and moist cut for a beef roast?
kiwi: a cute bird
Loc: New Zealand
|Posted: 1/23/2013 10:38:36 PM|
I think the best beef cuts for roasting (boneless meat so it can be sliced), in order, are:
Whole rib-eye (sometimes called Scoth Fillet)
They are all fantastic for regular roasting - fairly high temperature, fairly fast cooking
Then the rest are much of a muchness, and more suited to slow roasting, or pot roasting:-
**Disclaimer: Any errors in spelling, fact or tact are transmission errors.
Loc: BC, Canada
|Posted: 1/23/2013 11:01:20 PM|I think the most delicious, tender roast is a Prime Rib roast. I think it's the most expensive one too.
Loc: Calgary, Canada
|Posted: 1/24/2013 12:07:38 AM|
Prime Rib tends to be rather fatty. I prefer Tenderloin or top sirloin.
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Loc: Metro Atlanta
|Posted: 1/24/2013 6:10:23 AM|
I usually use Sirlion for Italian Beef. Cooked in the crockpot, it is tender and does not have a lot of fat. Tenderloin is the most tender but it is full of fat.
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|Posted: 1/24/2013 7:10:31 AM|
Prime Rib! But I have never made Italian beef, so I don't know if it would work for that. It certainly is fatty, but oh so good and on my plate I can just cut the fat away. Not sure if that is how it would go with Italian beef.
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