Roasts, like steaks, come in all shapes and sizes. Oven roasts, like Top Sirloin or Prime Rib, are best cooked in the oven with no lid and no liquid, whereas pot roasting cuts like Blade or Chuck Roasts love a good moist soak under a tight fitting lid in your slow cooker or Dutch oven. And who doesn’t love a big batch of beef ribs? On the barbeque or in the oven, ribs never disappoint.
Rump Roast Navigating the meat counter at the grocery store can be fun and easy, once you know what you’re looking for. When it comes to buying high quality beef, look for a brand name you can trust like High River Angus, and then pick a cut or grind best suited to what you need.
Don’t know which cut to pick? We love this handy interactive butcher counter at BeefItsWhatsforDinner.com helping you select the right cut for your meals.
This handy guide from Canada Beef gives a cut by cut breakdown showing which cut comes from where, and what it will be called in the meat counter. It even gives some tips for cooking with recipes.
Taking advantage of sales is a handy way to boost your beef budget, but you’ll want to remember to store your beef properly in the freezer and always defrost in the fridge, never on the counter. For helpful guides on buying, storing, and preparing your beef safely we love this guide from MeatSafety.org
