The Rib-Eye Roast is the boneless center cut of the rib section. Very well-marbled, tender and flavorful, it is the most desirable and the most expensive of the roasts.
The rib eye is a cut from the rib section and is the most flavorful cut of meat and typically comes with very deep marbling. Because of the deep marbling on the rib eye, it is a great cut for grilling and slow roasting.
Chuck roast: Chuck will turn out the softest and easiest to shred. The finished result is tender, juicy, and easily breaks apart. Beef brisket: Beef brisket is firm enough that it's sliceable yet tender. Round roast: Round roast is the firmest of these three cuts, but it's still easy to slice apart.
Chateaubriand Tenderloin Roast
The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.
The best cuts of beef for roasting are the eye fillet, rib eye (on the bone or boneless fillet), sirloin or rump. When choosing your beef cut in store, look out for: A moderate covering of fat on cuts such as sirloin or rump – which will add delicious flavour and prevent the meat from drying out during cooking.
Topside, silverside and top rump
These three prime cuts are all fantastic for roasting, as they are very tender and can be carved into large lean slices.
For a leaner roast, topside is an excellent choice and for a slightly fattier cut, top rump is also a good option.
Best Way to Use Rump Roast
Rump roast can easily be cooked unattended in an oven or slow cooker. It's a good choice when you want to make pot roast, and leftovers are perfect for hot sandwiches with gravy or BBQ sauce. You can also cook it low and slow in chunks to make beef stew.
A perfectly cooked beef joint makes a wonderful centrepiece for a Sunday roast or Christmas dinner. To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.
If you're out in the grocery store, look for cuts with "Chuck," "Shoulder," "Rump," or "Round" in the name. Next, notice the quantity of white fat. Remember, fat = tenderness and moisture. Lean roasts with less fat will shine in recipes with extra moisture/liquid added, especially in the slow cooker or pressure cooker.
According to Science of Cooking, cooking meat to a medium or well doneness at a higher temperature can result in shrinkage and tougher texture. Whereas cooking meat low and slow results in the breakdown of collagen and a more tender bite.
It's because you haven't let the collagen break down. Extend the cook time, make sure there's enough liquid and keep an eye on the dish.
Round Steak
According to The Spruce Eats, round steaks tend to have the least fat marbling, making them very tough and less flavorful than steaks coming from other parts of the cow. Because this cut is 100% muscle, round steaks cannot be cooked quickly with high heat like their fattier counterparts.
The most tender cuts of steak come from the rib and loin areas of the animal. These cuts include the ribeye, tenderloin, and sirloin. These cuts are known for their tenderness because they come from muscles that do not get a lot of exercise, which makes the meat more tender.
Shank. Shank is arguably the toughest, cheapest cut of beef. Located in front of the brisket at the cow's forearm, this beef cut is notable for its sinewy dryness. Due to its lack of popularity, shank is not typically found in retail stores.
Rump roast needs liquid and it needs time in order to become tender and delicious. If you've been slow cooking your rump roast for less than 8 hours and it's tough, return it to the slow cooker (on low heat) for another hour or two to allow it to tenderize.
Chuck roast comes from a cow's shoulder portion. The hindquarters and shoulder area are both well-used parts of the cow, so these two cuts of meat are naturally pretty tough. Most people agree that roasted rump is the more tender of the two.
You'll usually see ribeye, filet mignon, and T-bone or porterhouse steaks listed as the top three most popular in a steak cuts guide. These steaks are commonly on the menu in steakhouses because of their quality and texture.
It's overcooked. Overcooking meat causes it to dry out, and as moisture is lost, the meat gets tougher and so harder to chew. It was cooked at too high a temperature. For soft and tender meat, it's always better to cook it low and slow than to heat it very quickly, which causes the protein in the meat to toughen.
Pot-roasting topside is a great idea because it means slow-cooking the joint in stock, eliminating any toughness in the meat, and the all-in-one method, usually in a cast iron casserole, means less washing-up.
It consists of roasted meat, mashed potatoes, roasted potatoes and accompaniments such as Yorkshire pudding, stuffing, gravy, and condiments such as apple sauce, mint sauce, or redcurrant sauce.
The latest survey from YouGov has revealed that the most popular meat to serve with a roast dinner is beef, with 33% of us cooking up a joint on a regular basis.