The holiday season has us cooking like professionally trained chefs. But most of us are far from. Often, we’re asked to cook meals that we never could have imagined or that we only see chefs on television prepare. And when it comes to meat, things can get even more complicated. If you’re like us, standing in front of the meat counter can be just as confusing as it is frustrating. There are just so many options.
How do you know what to pick and then what to do with it?
Many names of beef cuts sound similar; it can be hard to know which one is best for your meal. Then, once you made the perfect choice, it’s important to know how to cut, prep and serve to keep from ruining the holiday dinner. Let these simple tips help you choose the perfect Simple Truth beef for your holiday meal.
Beef Rib-eye Roast - Rib-eye roast is one of the more obvious choices for the holidays since it’s the same cut as a standing rib roast. These are the types of roasts you see in holiday photos and commercials. These fancier cuts are perfect for roasting or slicing into rib-eye steaks.
Top Sirloin Roast – Equally impressive, but a little more affordable, is the top sirloin roast. This popular cut comes from the lower section of the cow’s back. Rich in beefy flavor, these roasts hold their natural moisture and are very tender. As with the rib-eye roast, these are great for roasting or slicing into individual steaks.
Rump Roast, Beef Roast & Pot Roast - Although these cuts are still suitable for roasting, they tend to be slightly tougher and drier. These are the types of roasts used in everyday cooking. If you’re looking for something special for your guests, save these roasts until after the party is over. Since these roasts can be on the dry side, try braising, stewing or using a slow cooker to tenderize the meat.
Porterhouse & T-bone Steak - Some of the more tender and desirable cuts of beef are porterhouse and T-bone steaks. These cuts come from behind the ribs. These are two great steaks to serve your guests. Our favorite way to cook these steaks is over dry heat, like grilling or pan-fried.
London Broil – Not as fancy as the porterhouse and T-bone steaks, London broil is a great weekday steak. It’s a very versatile cut that can be broiled or grilled.
Remember, the number one rule for cooking any type of meat is to never overcook. It is important to invest in a good meat thermometer. Let your roast sit at room temperature before serving, as the meat will continue to cook out of the oven.
What roast or main dish makes your holiday dinner special?
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