Beef cuts to roast
Sirloin is a slab of meat taken from either side of the spine. The layer of fat covering the meat makes it perfect for roasting, but be careful not to overcook the lean meat underlying the fat.
Topside is a large chunk of relatively lean meat that has a coarse texture. With pot-roasting the texture becomes soft and tender. It’s best served in thin slices cut against the grain.
Rolled beef is a cut of either silverside or topside and is also great for pot-roasting. Often one stuffs the meat with garlic or any other herb and stuffing for extra flavour.
Rib, mainly prime rib is the best cut for roasting. The fat and bones protect the centre during cooking making the meet unbelievably flavoursome to its’ core.
Silverside is named for the layers of connective tissues surrounding it. It’s best done in a pot-roast until tender or medium to rare in an oven-roast, as the meat has a coarse texture.
Aitchbone is part of the tailbone section of the silverside. The texture of the meat is also coarse, requiring thorough pot-roasting.