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Beef Roasts -- What is the difference between the various cuts?

post #1 of 45
3/15/10 at 12:29pm
Thread Starter 
I just bought a share in a grass fed cow. Among the cuts are a variety of roasts, including chuck, sirloin, arm, bottom round, and rump.

What the hell is the difference between these (other than where they come from--I mean from a culinary standpoint) and do some require different treatment than others? Thanks.
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post #2 of 45
3/15/10 at 12:30pm
Yes.
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post #3 of 45
3/15/10 at 12:36pm
Thread Starter 
Thanks.
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post #4 of 45
3/15/10 at 12:38pm
You bought a share in a beef? How does that work?
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post #5 of 45
3/15/10 at 12:42pm
They have different tastes and different textures. Generally, you will find less flavor with a softer texture, and more with a firm one... generally. Many can be cooked the same way, cut into portions and on the stove until medium rare. As they get tougher, you want to cook them more slowly, and with some liquid, so that you give the connective tissues time to break down and soften, but these tougher cuts are not exactly roasts, in my opinion. Basically, you cook soft pieces a little so they don't become tough, and tough pieces a bunch so that they soften.
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post #6 of 45
3/15/10 at 12:43pm
Quote:
Originally Posted by Ataturk View Post
You bought a share in a beef? How does that work?

To me, it sounds udderly ridiculous, just find a good butcher. Where is he going to store all that beef, home freezers are too small. Stuffing a lot of meat into a tiny box is typically not a good idea.
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post #7 of 45
3/15/10 at 1:28pm
Ed, you've reached new lows of dirtyness. Bravo! Here's to InYourEndo
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post #8 of 45
3/15/10 at 2:05pm
Thread Starter 
Quote:
Originally Posted by Ataturk View Post
You bought a share in a beef? How does that work?

Local farm. Friend knows the owners. You can probably do the same with some friends.

Quote:
Originally Posted by iammatt View Post
They have different tastes and different textures. Generally, you will find less flavor with a softer texture, and more with a firm one... generally. Many can be cooked the same way, cut into portions and on the stove until medium rare. As they get tougher, you want to cook them more slowly, and with some liquid, so that you give the connective tissues time to break down and soften, but these tougher cuts are not exactly roasts, in my opinion.

Basically, you cook soft pieces a little so they don't become tough, and tough pieces a bunch so that they soften.

Do you know which cuts are softer and which tougher? Will I be able to tell simply by poking the f-ers.
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post #9 of 45
3/15/10 at 2:42pm
Quote:
Originally Posted by edmorel View Post
To me, it sounds udderly ridiculous, just find a good butcher. Where is he going to store all that beef, home freezers are too small. Stuffing a lot of meat into a tiny box is typically not a good idea.

Does every last one of your posts has to be about your penorz.
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post #10 of 45
3/15/10 at 2:44pm
Quote:
Originally Posted by Fuuma View Post
Does every last one of your posts has to be about your penorz.

what's your beef?
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post #11 of 45
3/15/10 at 2:51pm
Hlap I accidentally the whole cut of meat. What should I do now to make it stop?
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post #12 of 45
3/15/10 at 3:24pm
Beef is when you need two gats to go to sleep.
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post #13 of 45
3/15/10 at 3:26pm
I view the various cuts by marbling and connective tissues. The rest happens like Matt said, with the one that have a lot of connective tissue being the tough flavorful ones, and the leanest being the tender, less flavorful ones. It's all about how you cook and season them.
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post #14 of 45
3/15/10 at 4:02pm
Thread Starter 
Any cooking suggestions to add to Matt's?
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post #15 of 45
3/15/10 at 4:05pm
Matt, Manton, Kyle, and no doubt many others, are all better cooks than I am. However, "low and slow" for tough cuts and "fast and furious" for tender ones.
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