OVEN ROAST. Funded by The Beef Checkoff

Transcription

1 OVEN ROAST Funded by The Beef Checkoff

2 OVEN ROAST WHERE OVEN ROASTS COME FROM CHUCK BEEF SHOULDER PETITE TENDER ROAST BEEF CHUCK EYE ROAST BONELESS LOIN BEEF TENDERLOIN ROAST BEEF TRI-TIP ROAST RIB BEEF RIB ROAST BEEF RIBEYE ROAST ROUND BEEF TOP ROUND ROAST BEEF EYE ROUND ROAST BEEF ROUND TIP ROAST BEEF ROUND SIRLOIN TIP CENTER ROAST 3-2

3 OVEN ROAST Premium Roasts PAGE Beef Tenderloin Roast 3-4 Beef Rib Roast 3-6 Beef Ribeye Roast 3-8 Everyday Roasts PAGE Beef Tri-Tip Roast 3-11 Beef Round Tip Roast 3-13 Beef Eye Round Roast 3-15 Beef Top Round Roast 3-17 Beef Round Sirloin Tip Center Roast 3-19 Beef Shoulder Petite Tender Roast 3-21 Beef Chuck Eye Roast Boneless

4 BEEF TENDERLOIN ROAST FILET Lean, elegant and dazzling, Beef Tenderloin Roast is the highest quality beef roast. Cut from the least exercised, and therefore the most tender, muscle on the beef carcass, Beef Tenderloin has a fine texture and mild yet succulent flavor. Boneless and waste-free, it has a cylindrical shape with a tapering end. Sold whole or as a smaller center cut roast, Beef Tenderloin is well-recognized and well-loved by consumers. This quick-cooking roast is perfect for today s busy lifestyles. It s also a favorite for entertaining because it s virtually foolproof to prepare with easy worry-free carving. In the classic preparation of Beef Wellington, the Tenderloin is spread with liver pâté and sautéed minced mushrooms then wrapped in pastry before roasting. Optimum Storage Refrigerator Storage (35 F to 40 F) 3 to 4 days Freezer Storage (0 F or colder) 6 to 12 months Yield/Servings 1 pound yield 4 (3-ounce) cooked, trimmed servings QUALITY Premium (boneless) Source Loin/Short Loin When purchasing a vacuum-packaged whole Beef Tenderloin Roast, remove the silverskin, a thin covering of tough, silvery-white connective tissue that does not soften during cooking. The roast may also have a chain muscle that runs down the length of the Tenderloin that can be removed or left on. MERCHANDISING OPTIONS Effortless Elegant Entertaining Entertaining with Style Simple is Best Let the Star Shine Brush with Dijon mustard, roll in cracked tri-colored peppercorns Roast with a simple herb rub; serve with horseradish or wasabi mayonnaise mixed with sour cream for a quick, zippy sauce Pairs well with simple, elegant prepared sauces Merchandise with red wine and seasoned wild rice mix Roast or grill whole for a crowd-pleasing favorite 3-4

5 BEEF TENDERLOIN ROAST COOKING METHODS OVEN ROASTING Beef Tenderloin Roast Heat oven to 425 F. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast according to chart for medium rare to medium doneness. Remove roast when meat thermometer registers 135 F for medium rare; 150 F for medium doneness. Let stand, loosely covered, 15 to 20 minutes before carving. (Temperature will continue to rise 10 F to reach 145 F for medium rare; 160 F for medium.) GRILLING 2 to 3 pounds (center-cut) Medium rare: 35 to 40 minutes Medium: 45 to 50 minutes 4 to 5 pounds (whole) Medium rare: 50 to 60 minutes Medium: 60 to 70 minutes Beef Tenderloin Roast Prepare charcoal grill for indirect grilling by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center. When coals are medium, ash-covered (about 30 minutes), add 3 to 4 new briquets to each side. Place aluminum foil drip pan in center between coals. Position cooking grid with handles over coals so additional briquets may be added when necessary. Place Tenderloin Roast on one side of cooking grid directly over coals. Sear, uncovered, 5 to 10 minutes or until bottom of roast is browned (do not turn). Turn roast over and place in center of cooking grid over drip pan. Cover and grill according to chart for medium rare to medium doneness. Remove roast when meat thermometer registers 135 F for medium rare; 150 F for medium doneness. Let stand, loosely covered, 15 to 20 minutes before carving. (Temperature will continue to rise 10 F to reach 145 F for medium rare; 160 F for medium.) 2 to 3 pounds (center-cut) Medium rare: 35 to 45 minutes Medium: 45 to 60 minutes 4 to 5 pounds (whole) Medium rare: 55 to 65 minutes Medium: 65 to 75 minutes PREPARATION POINTERS Heat oven to 425 F before roasting. Add flavor by using an herb rub, such as a blend of thyme, crushed garlic and black pepper. Add salt after cooking. Place Tenderloin Roast on rack in shallow roasting pan. Do not add water to roasting pan and do not cover. ROASTING GUIDELINES For best results, cook Beef Tenderloin Roast to medium rare (145 F) or medium (160 F) doneness. Do not overcook. Use ovenproof or instant-read thermometer. Insert thermometer so that the tip is centered in thickest part of roast. Ovenproof thermometers are inserted before roasting and remain in place during the entire roasting process. Instant-read thermometers are not ovenproof and cannot be left in roast during cooking. Use to test roast temperature periodically toward end of suggested roasting time. Prevent overcooking by removing tenderloin roast from oven when internal temperature is 10 F below desired doneness. Tent roast loosely with aluminum foil after removing from oven. Let roast stand 15 to 20 minutes. The internal temperature rises 10 F to finish cooking, and the juices firm up, making carving easier. CARVING TIPS Beef Tenderloin Roast is one of the easiest roasts to carve. Even a novice cook can effortlessly carve this roast at the table. Always use a sharp carving knife. Roasts are firmer and easier to carve when allowed to stand 15 to 20 minutes. For uniform slices, hold knife at same angle for each cut. Carve Beef Tenderloin Roast across the grain into thick or thin slices. 3-5

6 BEEF RIB ROAST PRIME RIB, STANDING RIB ROAST The unrivaled combination of rich flavor, juicy tenderness and majestic appearance makes the Rib Roast the grand champion of beef roasts. One of the most tender beef cuts, it s fine-grained with generous marbling throughout. The rib bones provide a natural roasting rack. A full rib roast contains seven ribs, but it is often sold in smaller sizes. For easier carving, Rib Roasts should be sold with the chine bone (backbone) cracked or removed. This roast is typically referred to as Prime Rib on restaurant menus and is often called Standing Rib Roast in recipe titles. Optimum Storage Refrigerator Storage (35 F to 40 F) 3 to 4 days Freezer Storage (0 F or colder) 6 to 12 months Yield/Servings 1 pound yield 2-1/2 (3-ounce) cooked, trimmed servings QUALITY Premium (bone-in) Source Rib Beef Rib Roasts are ordered by the number of pounds or rib bones. Rib Roasts may also include the term small or large end the large end is closer to the chuck and the small end is closer to the loin. MERCHANDISING OPTIONS The Rib Roast s matchless attributes make it an enduring favorite for family holidays and special celebrations. Classic, Elegant, Easy Roast (merchandise with herb blend, baby carrots, small onions and cremini mushrooms for the roasting pan) Host a Holiday Dinner Dining with Tradition Celebration Roast Memories in the Making Celebrate the Holidays with the Classic Beef Rib Roast Merchandise with herb blends Merchandise with red wine 3-6

7 BEEF RIB ROAST COOKING METHOD OVEN ROASTING Beef Rib Roast (chine bone removed) Heat oven to 350 F. Place roast, fat side up, in shallow roasting pan. Do not add water or cover. Roast according to chart for medium rare to medium doneness. Remove roast when meat thermometer registers 135 F for medium rare; 150 F for medium doneness. Let stand, loosely covered, 15 to 20 minutes before carving. (Temperature will continue to rise 10 F to reach 145 F for medium rare; 160 F for medium.) 4 to 6 pounds (2 ribs) Medium rare: 1-3/4 to 2-1/4 hours Medium: 2-1/4 to 2-3/4 hours 6 to 8 pounds (2-4 ribs) Medium rare: 2-1/4 to 2-1/2 hours Medium: 2-3/4 to 3 hours 8 to 10 pounds (4-5 ribs) Medium rare: 2-1/2 to 3 hours Medium: 3 to 3-1/2 hours PREPARATION POINTERS Heat oven to 350 F before roasting. Add flavor by using a rub, such as a blend of Dijon mustard, crushed garlic and pepper, if desired. Add salt after cooking. Place Rib Roast, fat side up, in shallow roasting pan. A rack is not needed since the curved rib bones act as a natural rack. Do not add water to roasting pan and do not cover. ROASTING GUIDELINES For best results, cook Beef Rib Roast to medium rare (145 F) or medium (160 F) doneness. Do not overcook. Use ovenproof or instant-read thermometer. Insert thermometer so that the tip is centered in thickest part of roast, not resting in fat or touching bone. Ovenproof thermometers are inserted before roasting and remain in place during the entire roasting process. Instant-read thermometers are not ovenproof and cannot be left in roast during cooking. Use to test roast temperature periodically toward end of suggested roasting time. Prevent overcooking by removing rib roast from oven when internal temperature is 10 F below desired doneness. Tent roast loosely with aluminum foil after removing from oven. Let roast stand 15 to 20 minutes. The internal temperature rises 10 F to finish cooking, and the juices firm up, making carving easier. CARVING TIPS Turn roast on its side and place on carving board. (If necessary, remove a thin slice to stabilize roast.) Insert fork from the side, below the top rib. Carve across the face of the roast toward the rib bone. Cut along the rib bone with tip of knife to release slice of beef. To serve, slide knife under beef slice; steadying from above with fork and lifting slice onto plate. 3-7

8 BEEF RIBEYE ROAST BONELESS PRIME RIB A Rib Roast minus the bone, Beef Ribeye Roast is rich, juicy and full-flavored. One of the most tender beef cuts, it s fine-grained with generous marbling throughout. With a sharp knife, anyone can easily carve this boneless roast. Optimum Storage Refrigerator Storage (35 F to 40 F) 3 to 4 days Freezer Storage (0 F or colder) 6 to 12 months Yield/Servings 1 pound yield 3-1/2 (3-ounce) cooked, trimmed servings QUALITY Premium (boneless) Source Rib MERCHANDISING OPTIONS The Ribeye s many attributes make it an enduring favorite for family holidays and special celebrations. Host a Holiday Dinner Dining with Tradition Celebration Roast The Perfect Roast Classic, Elegant, Easy Roast (merchandise with herb blend, baby carrots and cremini mushrooms for the roasting pan) Merchandise with herb blends Merchandise with Japanese panko (bread crumbs), Parmesan cheese and Dijon mustard or horseradish for a crumb crust Merchandise with red wine Merchandise with prepared sauces 3-8

9 BEEF RIBEYE ROAST COOKING METHOD OVEN ROASTING Beef Ribeye Roast (small end) Heat oven to 350 F. Place roast, fat side up, on rack in shallow roasting pan. Do not add water or cover. Roast according to chart for medium rare to medium doneness. Remove roast when meat thermometer registers 135 F for medium rare; 150 F for medium doneness. Let stand, loosely covered, 15 to 20 minutes before carving. (Temperature will continue to rise 10 F to reach 145 F for medium rare; 160 F for medium.) 3 to 4 pounds Medium rare: 1-1/2 to 1-3/4 hours Medium: 1-3/4 to 2 hours 4 to 6 pounds Medium rare: 1-3/4 to 2 hours Medium: 2 to 2-1/2 hours 6 to 8 pounds Medium rare: 2 to 2-1/4 hours Medium: 2-1/2 to 2-3/4 hours 8 to 10 pounds* Medium rare: 2-1/2 to 3-1/4 hours Medium: 3 to 3-3/4 hours *Tent loosely with aluminum foil halfway through roasting time. Remove roast from oven15 F below the desired doneness. OVEN ROASTING Beef Ribeye Roast (large end) Heat oven to 350 F. Place roast, fat side up, on rack in shallow roasting pan. Do not add water or cover. Roast according to chart for medium rare to medium doneness. Remove roast when meat thermometer registers 135 F for medium rare; 150 F for medium doneness. Let stand, loosely covered, 15 to 20 minutes before carving. (Temperature will continue to rise 10 F to reach 145 F for medium rare; 160 F for medium.) 3 to 4 pounds Medium rare: 1-3/4 to 2-1/4 hours Medium: 2 to 2-1/2 hours 4 to 6 pounds Medium rare: 2 to 2-1/2 hours Medium: 2-1/2 to 3 hours 6 to 8 pounds Medium rare: 2-1/4 to 2-1/2 hours Medium: 2-3/4 to 3 hours CHARCOAL GRILLING Beef Ribeye Roast (small end) Prepare charcoal grill for indirect grilling by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center. When coals are medium, ash-covered (about 30 minutes), add 3 to 4 new briquets to each side. Place aluminum foil drip pan in center between coals. Position cooking grid with handles over coals so additional briquets may be added when necessary. Remove beef from refrigerator. Season, as desired. Place on cooking grid directly over drip pan. Cover with grill lid and grill over medium heat according to chart for medium rare to medium doneness. Turning is usually not necessary. Add 3 to 4 additional briquets to each side every 30 minutes or as necessary to maintain proper heat during grilling. Transfer roast to carving board; tent loosely with aluminum foil. Let roast stand 15 minutes. (Temperature will continue to rise about 10 F to reach desired doneness and roast will be easier to carve.) 3 to 4 pounds Medium rare: 70 to 90 minutes Medium: 1-1/2 to 1-3/4 hours 4 to 6 pounds Medium rare: 1-1/2 to 1-3/4 hours Medium: 1-3/4 to 2-1/4 hours 3-9

10 BEEF RIBEYE ROAST PREPARATION POINTERS Heat oven to 350 F before roasting. Add flavor by using a rub, such as a blend of thyme and black pepper, if desired. Add salt after cooking. Place Ribeye Roast, fat side up, on rack in shallow roasting pan. Do not add water to roasting pan and do not cover. ROASTING GUIDELINES For best results, cook Beef Ribeye Roast to medium rare (145 F) or medium (160 F) doneness. Do not overcook. Use ovenproof or instant-read thermometer. Insert thermometer so that the tip is centered in thickest part of roast, not resting in fat. Ovenproof thermometers are inserted before roasting and remain in place during the entire roasting process. Instant-read thermometers are not ovenproof and cannot be left in roast during cooking. Use to test roast temperature periodically starting toward end of suggested roasting time. Prevent overcooking by removing Ribeye Roast from oven when internal temperature is 10 F below desired doneness. Tent roast loosely with aluminum foil after removing from oven. Let roast stand 15 to 20 minutes. The internal temperature rises 10 F to finish cooking, and the juices firm up, making carving easier. CARVING TIPS Essentially a Beef Rib Roast without the bones, Ribeye is an easy roast for cooks to carve. Always use a sharp carving knife. Roasts are firmer and easier to carve when allowed to stand 15 to 20 minutes. For uniform slices, hold knife at same angle for each cut. Carve tender Beef Ribeye Roast into thick or thin slices. 3-10

11 BEEF TRI-TIP ROAST BOTTOM SIRLOIN ROAST, TRIANGLE ROAST The Tri-Tip, a unique beef roast, is easily recognized by its distinctive triangular shape. One of the three muscles in the bottom sirloin, it s lean, tender and boneless. It offers rich beef flavor at a great value. This convenient, versatile, quick-cooking, waste-free roast is ideal for today s busy consumer. Because this roast is a whole muscle, not a cut, the individual animal determines the size. Great oven-roasted, grilled or broiled, Tri-Tip Roast can be cooked whole, cut into individual steaks or into strips for a stir-fry. It s often marinated for flavor rather than for tenderness. The triangle shape provides varying degrees of doneness. Carve across the grain for best eating quality. Originally popularized in California, the Tri-Tip Roast has become a familiar and widely available cut nationwide. Optimum Storage Refrigerator Storage (35 F to 40 F) 3 to 4 days Freezer Storage (0 F or colder) 6 to 12 months Yield/Servings 1 pound yield 4 (3-ounce) cooked, trimmed servings QUALITY Everyday Roast (boneless) Source Loin/Sirloin MERCHANDISING OPTIONS Small in size, the Tri-Tip is perfect for family meals. Cook two in the same amount of time for casual entertaining. Great on the Grill! Try something different for casual entertaining! Cook Once, Eat Twice (grill two Tri-Tips in the same amount of time; save one for sandwiches or a salad the next day) Easy Beef for Busy Lives Tri-Tips are ready-to-cook and quick-cooking Merchandise with southwestern spice rub, chunky salsa, guacamole and tortillas Merchandise with prepared ginger-sesame or other Asian marinade 3-11

12 BEEF TRI-TIP ROAST COOKING METHODS OVEN ROASTING Beef Tri-Tip Roast Heat oven to 425 F. Place roast, fat side up, on rack in shallow roasting pan. Do not add water or cover. Roast according to chart for medium rare to medium doneness. Remove roast when meat thermometer registers 135 F for medium rare; 150 F for medium doneness. Let stand, loosely covered, 15 minutes before carving. (Temperature will continue to rise 10 F to reach 145 F for medium rare; 160 F for medium.) 1-1/2 to 2 pounds Medium rare: 30 to 40 minutes Medium: 40 to 45 minutes GRILLING Beef Tri-Tip Roast Grill, covered, over medium ash-covered coals according to chart for medium rare to medium doneness, turning occasionally. Remove roast when meat thermometer registers 135 F for medium rare; 150 F for medium doneness. Let stand, loosely covered, 15 minutes before carving. (Temperature will continue to rise 10 F to reach 145 F for medium rare; 160 F for medium.) 1-3/4 to 2-1/2 pounds 25 to 35 minutes BROILING Beef Tri-Tip Roast Place roast on rack in broiler pan. Broil according to chart for medium rare to medium doneness, turning once. Remove roast when meat thermometer registers 135 F for medium rare; 150 F for medium doneness. Let stand, loosely covered, 15 minutes before carving. (Temperature will continue to rise 10 F to reach 145 F for medium rare; 160 F for medium.) 1-3/4 to 2-1/2 pounds 5 inches from heat 20 to 30 minutes PREPARATION POINTERS Pat raw roast dry with paper towels to promote browning. Marinate for flavor 15 minutes to 2 hours or use a rub, such as a blend of cumin, cilantro, crushed garlic and oil, if desired. Cook more than one for larger gatherings the cooking time remains the same. Add salt after cooking. ROASTING GUIDELINES For best results, cook Tri-Tip Roast to medium rare (145 F) or medium (160 F) doneness. Do not overcook. Use ovenproof or instant-read thermometer. Insert thermometer so that the tip is centered in thickest part of roast. Ovenproof thermometers are inserted before roasting and remain in place during the entire roasting process. Instant-read thermometers are not ovenproof and cannot be left in roast during cooking. Use to test roast temperature periodically toward end of suggested cooking time. Prevent overcooking by removing tri-tip roast from oven or grill when internal temperature is 10 F below desired doneness. Tent roast loosely with aluminum foil after removing from oven or grill. Let roast stand 15 minutes. The internal temperature rises 10 F to finish cooking, and the juices firm up, making carving easier. CARVING TIPS Always use a sharp carving knife. Roasts are firmer and easier to carve when allowed to stand 15 minutes. For uniform slices, hold knife at same angle for each cut. Carve Beef Tri-Tip Roast across the grain into 1/4-inch thick slices. 3-12

13 BEEF ROUND TIP ROAST SIRLOIN TIP ROAST This economical boneless roast with no waste is lean with a good nutrition profile. The most flavorful of the round roasts, Beef Round Tip Roast is less tender than rib and loin roasts, but still a fine choice if prepared properly. For best eating quality, roast at 325 F, avoid overcooking and carve into thin slices to serve. Round Tip Roast is a traditional roast for Sunday family dinner. Why two different names? Depending on how the beef carcass is cut, the beef tip can be included in either the round or the sirloin. Optimum Storage Refrigerator Storage (35 F to 40 F) 3 to 4 days Freezer Storage (0 F or colder) 6 to 12 months Yield/Servings 1 pound yield 4 (3-ounce) cooked, trimmed servings MERCHANDISING OPTIONS The Lighter Side of Beef lean Round Tip Roast is a dieter s delight with only 148 calories and 5 grams of fat per serving A Great Value for Entertaining or Sunday Dinner Merchandise with simple prepared sauces QUALITY Everyday Roast (boneless) Source Round/Sirloin 3-13

14 BEEF ROUND TIP ROAST COOKING METHOD OVEN ROASTING Beef Round Tip Roast Heat oven to 325 F. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast according to chart for medium rare to medium doneness. Remove roast when meat thermometer registers 140 F for medium rare; 155 F for medium doneness. Let stand, loosely covered, 15 to 20 minutes before carving. (Temperature will continue to rise 5 F to reach 145 F for medium rare; 160 F for medium.) 3 to 4 pounds Medium rare: 1-3/4 to 2 hours Medium: 2-1/4 to 2-1/2 hours 4 to 6 pounds Medium rare: 2 to 2-1/2 hours Medium: 2-1/2 to 3 hours 6 to 8 pounds Medium rare: 2-1/2 to 3 hours Medium: 3 to 3-1/2 hours 8 to 10 pounds* Medium rare: 3 to 3-3/4 hours Medium: 3-3/4 to 4-1/2 hours *Tent loosely with aluminum foil halfway through roasting time. CHARCOAL GRILLING Beef Round Tip Roast Prepare charcoal grill for indirect grilling by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center. When coals are medium, ash-covered (about 30 minutes), add 3 to 4 new briquets to each side. Place aluminum foil drip pan in center between coals. Position cooking grid with handles over coals so additional briquets may be added when necessary. Remove beef from refrigerator. Season, as desired. Place on cooking grid directly over drip pan. Cover with grill lid and grill over medium heat according to chart for medium rare to medium doneness. Turning is usually not necessary. Add 3 to 4 additional briquets to each side every 30 minutes or as necessary to maintain proper heat during grilling. Transfer roast to carving board; tent loosely with aluminum foil. Let roast stand 15 minutes. (Temperature will continue to rise about 10 F to reach desired doneness and roast will be easier to carve.) 3 to 4 pounds Medium rare: 70 to 90 minutes Medium: 1-1/2 to 1-3/4 hours 4 to 6 pounds Medium rare: 1-1/2 to 1-3/4 hours Medium: 1-3/4 to 2 hours PREPARATION POINTERS Heat oven to 325 F before roasting. Add flavor by using a rub, such as a blend of pepper, basil and crushed garlic, if desired. Add salt after cooking. Place Round Tip Roast on a rack in a shallow roasting pan. Do not add water to the roasting pan and do not cover. ROASTING GUIDELINES For best results, cook Beef Round Tip Roast to medium rare (145 F) or medium (160 F) doneness. Do not overcook. Use ovenproof or instant-read thermometer. Insert thermometer so that the tip is centered in thickest part of roast. Ovenproof thermometers are inserted before roasting and remain in place during the entire roasting process. Instant-read thermometers are not ovenproof and cannot be left in roast during cooking. Use to test roast temperature periodically toward end of suggested roasting time. Prevent overcooking by removing Round Tip Roast from oven when internal temperature is 5 F below desired doneness. Tent roast loosely with aluminum foil after removing from oven. Let roast stand 15 to 20 minutes. The internal temperature rises 5 F to finish cooking, and the juices firm up, making carving easier. CARVING TIPS Always use a sharp carving knife. Roasts are firmer and easier to carve when allowed to stand 15 to 20 minutes. For uniform slices, hold knife at same angle for each cut. Beef Round Tip Roast is best carved into thin, 1/4-inch thick slices. 3-14

15 BEEF EYE ROUND ROAST This economical boneless cut is completely edible with no waste. Very lean with an excellent nutrition profile, Beef Eye Round Roast has a firm texture and milder beef flavor. Its attractive compact shape is similar to the Tenderloin Roast, but is very different in texture and flavor. For best eating quality, cook only to medium rare doneness and carve into thin slices. Sold whole or cut crosswise into smaller roasts. To reduce cooking time, the roast can be split lengthwise into two thinner roasts. Ideally suited for roast beef sandwiches, it s also great marinated and grilled or braised until fork-tender. The small diameter makes it easy to carve. Optimum Storage Refrigerator Storage (35 F to 40 F) 3 to 4 days Freezer Storage (0 F or colder) 6 to 12 months Yield/Servings 1 pound yield 4 (3-ounce) cooked, trimmed servings MERCHANDISING OPTIONS The Lighter Side of Beef lean Eye Round Roast is a dieter s delight with only 144 calories and 4 grams of fat per serving Merchandise with prepared sauces, such as jarred gravy and sautéed mushrooms Beef Bruschetta (merchandise with French bread and assorted spreads, such as garlic-herb cheese, herb goat cheese, white bean dip or olive tapenade) QUALITY Everyday Roast (boneless) Source Round 3-15

16 BEEF EYE ROUND ROAST COOKING METHOD OVEN ROASTING Beef Eye Round Roast Heat oven to 325 F. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast according to chart for medium rare doneness. Remove roast when meat thermometer registers 135 F for medium rare. Let stand, loosely covered, 15 to 20 minutes before carving. (Temperature will continue to rise 10 F to reach 145 F for medium rare.) 2 to 3 pounds Medium rare: 1-1/2 to 1-3/4 hours CHARCOAL GRILLING Beef Eye Round Roast Prepare charcoal grill for indirect grilling by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center. When coals are medium, ash-covered (about 30 minutes), add 3 to 4 new briquets to each side. Place aluminum foil drip pan in center between coals. Position cooking grid with handles over coals so additional briquets may be added when necessary. Remove beef from refrigerator. Season, as desired. Place on cooking grid directly over drip pan. Cover with grill lid and grill over medium heat according to chart for medium rare to medium doneness. Turning is usually not necessary. Add 3 to 4 additional briquets to each side every 30 minutes or as necessary to maintain proper heat during grilling. Transfer roast to carving board; tent loosely with aluminum foil. Let roast stand 15 minutes. (Temperature will continue to rise about 10 F to reach desired doneness and roast will be easier to carve.) 2 to 3 pounds Medium rare: 50 to 70 minutes PREPARATION POINTERS Heat oven to 325 F before roasting. Add flavor by using a rub, such as a blend of basil, oregano and black pepper, if desired. Add salt after cooking. Place Eye Round Roast on rack in shallow roasting pan. Do not add water to roasting pan and do not cover. Recommend cooking to medium rare doneness (145 F) for best eating quality. ROASTING GUIDELINES For best results, cook Beef Eye Round Roast to medium rare (145 F) doneness. Do not overcook. Use ovenproof or instant-read thermometer. Insert thermometer so that the tip is centered in thickest part of roast. Ovenproof thermometers are inserted before roasting and remain in place during the entire roasting process. Instant-read thermometers are not ovenproof and cannot be left in the roast during cooking. Use to test roast temperature periodically toward end of suggested roasting time. Prevent overcooking by removing Eye Round Roast from oven when internal temperature is 10 F below desired doneness. Tent roast loosely with aluminum foil after removing from oven. Let roast stand 15 to 20 minutes. The internal temperature rises 10 F to finish cooking, and the juices firm up, making carving easier. CARVING TIPS Always use a sharp carving knife. Roasts are firmer and easier to carve when allowed to stand 15 to 20 minutes. For uniform slices, hold knife at same angle for each cut. Beef Eye Round Roast is best carved into thin, 1/4-inch thick slices. 3-16

17 BEEF TOP ROUND ROAST This economical boneless cut with no waste is lean, full-flavored and has an excellent nutrition profile. For best eating quality, cook Beef Top Round Roast only to medium rare doneness and carve into thin slices. This relatively large roast is ideal for planned leftovers, for quick weeknight meals. Optimum Storage Refrigerator Storage (35 F to 40 F) 3 to 4 days Freezer Storage (0 F or colder) 6 to 12 months Yield/Servings 1 pound yield 4 (3-ounce) cooked, trimmed servings QUALITY Everyday Roast (boneless) MERCHANDISING OPTIONS The Lighter Side of Beef lean Top Round Roast is a dieter s delight with only 157 calories and 5 grams of fat per serving A Great Value for Entertaining or Sunday Dinner Cook Once, Eat Twice plan on leftovers for quick family meals such as beef hash (merchandise with frozen potatoes O Brien and barbecue sauce) or special sandwiches (merchandise with focaccia or ciabatta breads, cheese and prepared sun-dried tomato and pesto spreads) Source Round 3-17

18 BEEF TOP ROUND ROAST COOKING METHOD OVEN ROASTING Beef Top Round Roast Heat oven to 325 F. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast according to chart for medium rare doneness. Tent loosely with aluminum foil halfway through roasting time to prevent roast from becoming too dark. Remove roast when meat thermometer registers 135 F for medium rare. Let stand, loosely covered, 15 to 20 minutes before carving. (Temperature will continue to rise 10 F to reach 145 F for medium rare.) 6 to 8 pounds Medium rare: 2-1/2 to 3 hours 8 to 10 pounds Medium rare: 3 to 3-3/4 hours PREPARATION POINTERS Heat oven to 325 F before roasting. Add flavor by using a rub, such as a blend of parsley, lemon peel, crushed garlic and black pepper, if desired. Add salt after cooking. Place Top Round Roast on rack in shallow roasting pan. Do not add water to roasting pan and do not cover. ROASTING GUIDELINES For best results, cook Beef Top Round Roast to medium rare (145 F) doneness. Do not overcook. Use ovenproof or instant-read thermometer. Insert thermometer so that the tip is centered in thickest part of roast. Ovenproof thermometers are inserted before roasting and remain in place during the entire roasting process. Instant-read thermometers are not ovenproof and cannot be left in roast during cooking. Use to test roast temperature periodically toward end of suggested roasting time. Prevent overcooking by removing top round roast from oven when internal temperature is 10 F below desired doneness. Tent roast loosely with aluminum foil halfway through roasting time to prevent roast from becoming too dark. Let roast stand 15 to 20 minutes. The internal temperature rises 10 F to finish cooking, and the juices firm up, making carving easier. CARVING TIPS Always use a sharp carving knife. Roasts are firmer and easier to carve when allowed to stand 15 to 20 minutes. For uniform slices, hold knife at same angle for each cut. Beef Top Round Roast is best carved into thin, 1/4-inch thick slices. 3-18

19 BEEF ROUND SIRLOIN TIP CENTER ROAST The most tender muscle in the round tip, this value cut is destined to become a family favorite. A smaller boneless roast with a shorter cooking time, Beef Round Sirloin Tip Center Roast is well-suited for contemporary lifestyles. This roast is very lean with a good nutrition profile. For best eating quality, cook only to medium rare doneness and carve into thin slices. Beef Round Sirloin Tip Center Roast is cut from the Beef Round Tip, Cap Off by following the natural seams to separate the tip side, tip center and tip bottom. The tip center is left whole and sold as a roast. Optimum Storage Refrigerator Storage (35 F to 40 F) 3 to 4 days Freezer Storage (0 F or colder) 6 to 12 months Yield/Servings 1 pound yield 4 (3-ounce) cooked, trimmed servings MERCHANDISING OPTIONS Easy Sunday Supper (merchandise with savory herb blend and oven-ready cheesy twice-baked potatoes) Treat Them to Beef (great roast beef flavor with lean profile and affordable price) Tasty Sandwiches (merchandise with Italian herb blend, ciabatta bread and jarred roasted red peppers) QUALITY Everyday Roast (boneless) Source Round/Sirloin 3-19

20 BEEF ROUND SIRLOIN TIP CENTER ROAST COOKING METHOD OVEN ROASTING Beef Round Sirloin Tip Center Roast Heat oven to 325 F. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast according to chart for medium rare doneness. Remove roast when meat thermometer registers 140 F for medium rare. Let stand, loosely covered, 15 to 20 minutes before carving. (Temperature will continue to rise 5 F to reach 145 F for medium rare.) 2 to 2-1/2 pounds Medium rare: 1-1/4 to 1-1/2 hours PREPARATION POINTERS Heat oven to 325 F before roasting. Add flavor by using a rub, such as a blend of Dijon mustard, crushed garlic and thyme, if desired. Add salt after cooking. Place Round Sirloin Tip Center Roast on rack in shallow roasting pan. Do not add water to roasting pan and do not cover. ROASTING GUIDELINES For best results, cook Beef Round Sirloin Tip Center Roast to medium rare (145 F) doneness. Do not overcook. Use ovenproof or instant-read thermometer. Insert thermometer so that tip is centered in thickest part of roast. Ovenproof thermometers are inserted before roasting and remain in place during the entire roasting process. Instant-read thermometers are not ovenproof and cannot be left in roast during cooking. Use to test roast temperature periodically toward end of suggested roasting time. Prevent overcooking by removing round sirloin tip center roast from oven when internal temperature is 5 F below desired doneness. Tent roast loosely with aluminum foil after removing from oven. Let roast stand 15 to 20 minutes. The internal temperature rises 5 F to finish cooking and the juices firm up, making carving easier. CARVING TIPS Always use a sharp carving knife. Roasts are firmer and easier to carve when allowed to stand 15 to 20 minutes. For uniform slices, hold knife at same angle for each cut. Beef Round Sirloin Tip Center Roast is best carved into thin, 1/4-inch thick slices. 3-20

21 BEEF SHOULDER PETITE TENDER ROAST The Beef Shoulder Petite Tender Roast resembles a Beef Tenderloin in shape but is smaller in size. A whole Shoulder Petite Tender weighs about 8 to 10 ounces. One of the most tender beef cuts, it s lean yet juicy, with excellent beef chuck flavor. The Petite Tender Roast offers maximum convenience; because it s completely trimmed and ready to go, it s very quick-cooking and easy to carve. Beef Shoulder Petite Tender Roast is a versatile roast that s elegant enough for special occasions, yet affordable enough for family meals. Roast or grill whole. One roast is perfect for two. Cook more than one for larger gatherings the cooking time remains the same. Beef Shoulder Petite Tender Roast is a small separate muscle that rests on top of the shoulder near the top blade. The shoulder tender is separated by following the natural seam. All external fat is removed. Optimum Storage Refrigerator Storage (35 F to 40 F) 3 to 4 days Freezer Storage (0 F or colder) 6 to 12 months Yield/Servings 1 pound yield 4 (3-ounce) cooked, trimmed servings MERCHANDISING OPTIONS Great for Grilling (merchandise with simple herb rubs or bottled marinades) Dinner for Two (merchandise with bottle of wine, French baguette and salad mix) The Lighter Side of Beef lean Shoulder Petite Tender Roast is a dieter s delight with only 150 calories and 6 grams of fat per serving QUALITY Everyday Roast (boneless) Source Chuck 3-21

22 BEEF SHOULDER PETITE TENDER ROAST COOKING METHODS OVEN ROASTING Beef Shoulder Petite Tender Roast Heat oven to 425 F. Place beef on rack in shallow roasting pan. Do not add water or cover. Roast according to chart for medium rare to medium doneness. Remove beef when meat thermometer registers 145 F for medium rare; 160 F for medium doneness. Let stand 5 minutes before carving. 1/2 to 3/4 pound 20 to 25 minutes CHARCOAL GRILLING Beef Shoulder Petite Tender Roast Grill, covered, over medium ash-covered coals according to chart for medium rare to medium doneness, turning occasionally. Remove beef when meat thermometer registers 145 F for medium rare; 160 F for medium doneness. Let stand 5 minutes before carving. 1/2 to 3/4 pound 14 to 18 minutes PREPARATION POINTERS Heat oven to 425 F before roasting. Add flavor by using a rub, such as a blend of Dijon mustard and black pepper, if desired. Add salt after cooking. When oven roasting, place roast on rack in shallow roasting pan. Do not add water to roasting pan and do not cover. Cooking time remains the same when preparing more than one Shoulder Petite Tender Roast. ROASTING GUIDELINES For best results, cook Beef Shoulder Petite Tender Roast to medium rare (145 F) or medium (160 F) doneness. Do not overcook. Use an instant-read thermometer. Insert thermometer so that tip is centered in thickest part of roast. Instant-read thermometers are not ovenproof and cannot be left in during cooking. Use to test temperature periodically toward end of suggested roasting time. Let stand 5 minutes. The juices firm up, making carving easier. CARVING TIPS Always use a sharp carving knife. Roasts are easier to carve when allowed to stand 5 minutes. For uniform slices, hold knife at same angle for each cut. Carve Beef Shoulder Petite Tender across the grain, into thick or thin slices. GAS GRILLING Beef Shoulder Petite Tender Roast Grill, covered, over medium heat according to chart for medium rare to medium doneness, turning occasionally. Remove beef when meat thermometer registers 145 F for medium rare; 160 F for medium doneness. Let stand 5 minutes before carving. 1/2 to 3/4 pound 14 to 19 minutes 3-22

23 BEEF CHUCK EYE ROAST BONELESS The Beef Chuck Eye Roast Boneless is an impressive roast that is a great value and simple to prepare. Dry roasting brings out this cut s great beef flavor. Optimum Storage Refrigerator Storage (35 F to 40 F) 3 to 4 days Freezer Storage (0 F or colder) 6 to 12 months Yield/Servings 1 pound yield 3 to 3-1/2 (3-ounce) cooked, trimmed servings MERCHANDISING OPTIONS Elegant Entertaining Homestyle Dinner Favorites Dinner: Possible (merchandise with steam-in-the-bag vegetables and baking potatoes) Spicy Supper (merchandise with tri-color peppercorns and horseradish) QUALITY Everyday Roast (boneless) Source Chuck 3-23

24 BEEF CHUCK EYE ROAST BONELESS COOKING METHOD OVEN ROASTING Beef Chuck Eye Roast Boneless Heat oven to 350 F. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast according to chart for medium rare to medium doneness. Remove roast when meat thermometer registers 135 F for medium rare; 150 F for medium doneness. (Temperature will continue to rise 10 F to reach 145 F for medium rare; 160 F for medium.) 3 to 4 pounds Medium rare: 1-1/4 to 1-3/4 hours Medium: 1-3/4 to 2-1/4 hours PREPARATION POINTERS Heat oven to 350 F before roasting. Add flavor by using a rub, such as a blend of mixed peppercorns, thyme, garlic and salt, if desired. Season with salt after cooking. Place chuck eye roast on rack in shallow roasting pan. Do not add water to roasting pan and do not cover. ROASTING GUIDELINES For best results, cook Beef Chuck Eye Roast Boneless to medium rare (145 F) or medium (160 F) doneness. Do not overcook. Use ovenproof or instant-read thermometer. Insert thermometer so that tip is centered in thickest part of roast. Ovenproof thermometers are inserted before roasting and remain in place during the entire roasting process. Instant-read thermometers are not ovenproof and cannot be left in during cooking. Use to test temperature periodically toward end of suggested roasting time. Prevent overcooking by removing Beef Chuck Eye Roast Boneless from oven when internal temperature is 10 F below desired doneness. Tent loosely with aluminum foil after removing ffrom oven. Let roast stand 15 to 20 minutes. The internal temperature rises 10 F to finish cooking and the juices firm up, making carving easier. CARVING TIPS Always use a sharp carving knife. Roasts are firmer and easier to carve when allowed to stand 15 to 20 minutes. For uniform slices, hold knife at same angle for each cut. Carve Beef Chuck Eye Roast Boneless across the grain, into thin slices. For more information visit BeefRetail.org Funded by The Beef Checkoff 2003, revised Cattlemen s Beef Board & National Cattlemen s Beef Association 3-24