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Home Cooking 2

Best uses for various beef cuts

Kontxesi | Sep 26, 2013 07:18 AM

I saw a post in another thread about using one kind of roast for sandwiches, one for braising, etc. and I figured I'd ask a question that's puzzled me forever.

These are the roast cuts I have regular access to:

chuck
arm
eye of round
loin tip
rump
top round
bottom round
shoulder
top sirloin

What is the best use for each type? What should one most definitely NOT do with a particular cut? (This is usually grass-fed beef, if that matters.)

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