Top Sirloin Roast - cut from the top of the Sirloin, this cut has big beefy flavor and is very tender and juicy.
Round Roast - cut from the round, this is one of the most common roasts. Very similar to the top sirloin roast, with good flavor, texture, and Juiciness.
Sirloin - leanest steak cut with very little marbling. Because this lean cut has very little marbling, it has a milder flavor and is less tender.
T-Bone - cut from the tenderloin and the top loin, with a bone separating the two cuts. High amounts of marbling provide ple...
Searing the outside of your steaks helps to lock in juices, and prevent the meat from drying out while cooking. Always cook to a minimum internal temperature of 140 degrees F.
Slow cooking is the best method for preparing a roast. Braising in the oven or in a slow-cooker with your favorite marinade produces flavor packed, fork tender meat. Always cook to a minimum internal temperature of 140 degrees F.
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Beef Cuts (2)
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