Unique Roast Cuts
The holidays are for big gatherings and lots of food. How to accommodate so many hungry mouths? You have a wide range of choices. US Wellness Meats offers over 20 different 100% grass-fed beef roasts, each with unique qualities. From a single animal, there are only two briskets, two tri-tip roasts, and two standing 7-rib roasts are available, while round and chuck cuts yield multiple roasts. These cuts vary in tenderness, flavor, and best cooking methods, making them versatile for everything from slow braises to elegant holiday feasts.
The brisket is a large, tough cut from the breast of the animal, prized for its rich flavor and connective tissue that breaks down beautifully during long, slow cooking. Each side of the cow provides one whole brisket, which can be divided into flat and point sections. Grass-fed brisket is leaner than grain-fed, but when braised, smoked, or slow-roasted, it becomes tender and deeply savory. In contrast, the bottom round roast comes from the hind leg near the rump, yielding multiple roasts per animal. It is lean, firm, and best suited for slow roasting or slicing thin for sandwiches, often used in dishes like roast beef or pot roast.
The chuck roast, cut from the shoulder, is one of the most flavorful roasts thanks to its marbling and connective tissue. Each animal provides several chuck roasts, making it a popular choice for pot roast, stews, and braised dishes. Grass-fed chuck tends to be slightly leaner but retains its robust beefy flavor. The eye of round roast, taken from the round primal, is very lean and uniform in shape. It is not naturally tender, but when roasted slowly and sliced thin, it makes excellent deli-style roast beef. Because of its leanness, it benefits from marinating or pairing with sauces to add moisture and flavor.
The tri-tip is a triangular cut from the bottom sirloin, with only one available per animal. It is moderately tender, with a bold beef flavor, and is especially popular for grilling or roasting. The beef loin roast, cut from the short loin, is tender and juicy, often used for sirloin roasts or strip roasts. The inside round roast, another hindquarter cut, is lean and versatile, suitable for roasting or slicing thin for sandwiches. Finally, the standing rib roast, also known as prime rib, is one of the most luxurious cuts. Each animal yields two rib roasts, prized for their tenderness, marbling, and dramatic presentation. Grass-fed rib roasts are slightly leaner but still deliver exceptional flavor, making them ideal for holiday meals or special occasions. These are often cut into smaller roasts so depending on how many you're feeding, we have 2-Rib, 3-Rib, 4-Rib, and 6-Rib Roasts available for your holiday table. For a more complete Guide to Grass-fed Roasts, refer to our Discover Blog.
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