A Roast is a Roast, Right?

Pot Roast. Rib Roast. Chuck Roast. Arm Roast. Pikes Peak Roast. What’s with all the roast names. A roast is a roast, right? While it might seem that way and some of them might look the same, this thinking is far from the truth. In this week’s “Around The Table” we are going to discuss the differences between a few of the roasts we carry here at Golden Belt Beef.

To begin with, let's first go over and identify where roasts come from. Roasts are cut from the animal's shoulder (chuck), ther rib and loin area, the butt and back leg (round) and the chest (brisket) areas. This all sounds pretty simple doesn't it. But have you ever walked up to the meat counter and seen all the cut options for a roast and ended up walking away empty handed all because there are so many names? For example, Pikes Peak Roast! Where in the world does THAT name come from. (more on that cut in just a few.) There are only so many parts of an animal so as long as you familiarize yourself with the basics we stated above, you will already be a step ahead of most!

Now, let's talk about tenderness because no one wants to bite into a tough piece of meat. This is only of the most frequent questions we receive in the store: "Which roast is going to be the most tender?" Well, here's a little tip that will help answer that and help you remember. When a muscle is used frequently, it is usually leaner and stronger. When a muscle isn't used that often, it's more apt to contain more fat. Think about how a calf moves. It's hind end (rump) is always on the go. These muscles are always being used and therefor are going to be leaner which will result in them being tougher. The muscles located in the animal's forequarter (or front end) are used less often and as a result, have more fat around and in them. This fat makes them tender. So, your Rib Roast and Tenderloins will be higher up on the tenderness scale than say your Rump Roast!

You now know a little bit about where the tender vs non-tender roasts are located so let's move onto all some roast names. We are going to break it down and talk a little about the cuts which you will find on sale this week at Golden Belt Beef!

Let's start first with the Chuck Roast. You may see this cut referred to as a pot roast or shoulder roast because it comes from the shoulder and neck region of the animal. This roast will have marbling throughout giving it a nice beefy flavor. This roast will be one of your more tender roast cuts that is still budget friendly.

The Sirloin Tip Roast is one you might see called the Butt roast. It is referred to this because it is cut from the hip bone area of the calf. It is lean (remember what we talked about earlier) but is flavorful with some marbling. This is a great value cut that is excellent when roasted and carved into thick slices.

The Arm Roast is cut from the shoulder area of the calf. You will find this roast has a nice beefy flavor and is extremely tender and moist when slow cooked.

Finally, let's talk about the Pikes Peak Roast. This is probably the roast name that leaves you wondering just what exactly it is when in fact, you may have already heard of it before. How about the Heel Of Round? Ring a bell? This cut comes from low in the round (rump) just above the hock area. It contains many small muscles and lots of connective tissues. As we read before we know this means the Pikes Peaks Roast will not be super tender. With that being said, this roast is amazing when slow cooked!

Well, that was a quick breakdown of the four roasts we have on sale this week with our Ten Days of Specials celebrating the Kansas City Chiefs Super Bowl bid. These cuts will be listed on the website and in-store for 50% off Wednesday, January 22 and Thursday, January 23rd!

Until next week......

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