Natural Beef Cuts

Roasts

Special Sunday dinner planned? You’ll find a variety of roasts to suit every occasion, budget and taste. Some favorites: Chuck Rolls are popular for Pot Roast, our Bottom Round makes a tasty Roast Beef, and our Bone-In Rib Roast or Tenderloin Roast are special occasion or holiday standouts. And FYI, most classic roast beef recipes use Chuck Roast, Rump Roast, Round Roast, Sirloin Tip or Bottom Round Roast – of course, we have them all. They’re tasty and super easy to cook. Preheat the oven, then roast at a lower temperature while you kick back and relax (or, as we like to say, roast low and slow).

Featured Cuts from your Local Butcher

  • Chuck roll
  • Bone In Rib
  • Boneless Ribeye
  • Petite Strip loin (Boneless Strip)
  • Tenderloin roast
  • Spoon Roast (Top Sirloin)
  • Silver Tip Roast (Knuckle)
  • Roast beef - Top Round, Eye Round and Bottom Round Flat
  • Whole Brisket
  • Brisket Flat

Pre-Packaged

  • Chuck Roast
  • Del Monico Roast

Roasts Cooking Tips

1 Cook it slow and low! Let it Rest! We suggest at least 20 minutes or so after cooking –so the juices have time to redistribute into the meat.

2 When making roast beef, a little rubbing, say with some mustard, kitchen-garden herbs like rosemary or thyme goes a long way in lending flavor to the roast - while preserving its natural deliciousness.

3 A petit amount of French mustard. A pinch of salt and pepper. Some minced garlic and onion. Combine and brush evenly over a tenderloin roast. Cook to your desired taste. We opt for around 45 minutes in a 425◦ oven. Yum!

4 We like to serve our roasts ‘Au-jus’ which translates from French to “with juice”. Au-jus is a broth-like gravy made from beef juices left over from cooking. Adds flavor without compromising the rich taste of the beef. D-e-l-i-c-i-o-u-s or shall we say, delicieux!

cooking-tips

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