Butchers might use the term English roast to refer to the beef chuck cross rib pot roast cut and boneless version of the same cut. Comparing cross rib roast versus chuck roast, the cross rib roast, or English roast, is often the more tender cut despite its tough and fatty meat from the cow’s shoulder.
The English Roast is cut from the front shoulder of our grass fed cows, or the “Chuck Shoulder”. Its lean and has less marbling than the Chuck Roast, which is cut from the same area of the beef. Our butchers cut the roast with a small portion of the blade bone attached.
The economical eye of round roast is cut from the rear leg of the beef steer or heifer. It is similar in appearance to the tenderloin, but because it is cut from a well-exercised muscle, the eye of round is lean and tough. Eye of round can be cooked with high-heat searing and slow roasting, braising, simmering or poaching. However, because it is very flavorful, it can also be cooked as roast beef. Like with other tough cuts, the eye of round should always be thinly sliced against the grain.
Every supermarket carries a variety of beef roasts, and often the labeling can be confusing, especially if you dont know the steer primal from which the roast is cut. The following beef roasts―with photographs from a butchers block and recipes―are the roasts youll frequently find in a market or butcher. When cooking, always use a thermometer to get the temperature right. A wireless meat thermometer is a great option. 5:41
The top round roast is cut from the upper thigh of the hindquarters of the beef cow. The top round is not a heavily worked muscle, which results in a roast thats more tender and flavorful than other cuts from the round. Top round is often mislabeled and sold in supermarkets as London Broil, which is not an actual cut of beef but a method for cooking tough cuts. Top round roast can also be braised, roasted, stewed or cooked in a slow cooker. You can even slice it for use in sandwiches.
Chuck roast is cut from the cows shoulder. It is a heavily exercised muscle, which gives the beef good flavor but it also makes it tough. Chuck is often ground for hamburger because of its high ratio of fat to meat (20 percent fat to 80 percent meat is considered the best for a hamburger). Chuck is used for a pot roast or, when cubed, stew, because the connective tissue melts as the chuck braises and self-bastes the beef, making it very tender. Other roasts cut from the chuck are Boston Cut and English Roast or Cross Cut.
The sirloin tip roast (also known as round tip roast) is cut from the hindquarters, adjacent to the sirloin. The sirloin tip roast is flavorful, but like most lean cuts, it can be tough and should be braised or stewed. The sirloin tip roast can also be used for kebabs or slowly oven-roasted at a low temperature.
How to Choose a Pot Roast
FAQ
What is the English equivalent of chuck roast?
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