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:

eye of round
loin tip
top round
bottom round
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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