NCBA BTC 2 S3 - beefretail.org with red wine and seasoned wild rice mix Roast or grill whole for a...

OVEN ROAST

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OVEN ROAST

3-2

WHERE OVEN ROASTS COME FROM

CHUCKBEEF SHOULDER PETITE TENDER ROAST

BEEF CHUCK EYE ROAST BONELESS

RIBBEEF RIB ROAST

BEEF RIBEYE ROAST

ROUNDBEEF TOP ROUND ROASTBEEF EYE ROUND ROASTBEEF ROUND TIP ROAST

BEEF ROUND SIRLOIN TIP CENTER ROAST

LOINBEEF TENDERLOIN ROAST

BEEF TRI-TIP 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 3-23

OVEN ROAST

3-3

BEEF TENDERLOIN ROASTFILET

3-4

� Roast with a simple herb rub; serve with horseradish or wasabimayonnaise mixed with sour creamfor a quick, zippy sauce

� Pairs well with simple, elegant prepared sauces

� Merchandise with red wine andseasoned wild rice mix

� Roast or grill whole for a crowd-pleasing favorite

Yield/Servings

1 pound yield

4 (3-ounce) cooked, trimmed servings

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.

When purchasing a vacuum-packagedwhole Beef Tenderloin Roast, removethe silverskin, a thin covering of tough,silvery-white connective tissue thatdoes not soften during cooking. The roast may also have a chain muscle that runs down the length of the Tenderloin that can be removedor left on.

MERCHANDISINGOPTIONS� Effortless Elegant Entertaining

� Entertaining with Style

� Simple is Best — Let the Star Shine

� Brush with Dijon mustard, roll incracked tri-colored peppercorns

QUALITYPremium (boneless)

SourceLoin/Short Loin

Optimum Storage

Refrigerator Storage(35°F to 40°F)

3 to 4 days

Freezer Storage(0°F or colder)

6 to 12 months

COOKING METHODSOVEN ROASTING

Beef Tenderloin RoastHeat oven to 425°F. Place roast on rackin shallow roasting pan. Do not addwater or cover. Roast according tochart for medium rare to mediumdoneness. Remove roast when meat thermometer registers 135°F formedium rare; 150°F for medium doneness. Let stand, loosely covered,15 to 20 minutes before carving. (Temperature will continue to rise10°F to reach 145°F for medium rare;160°F for medium.)

Remove roast when meat thermometerregisters 135°F for medium rare; 150°Ffor medium doneness. Let stand,loosely covered, 15 to 20 minutesbefore carving. (Temperature will continue to rise 10°F to reach 145°F for medium rare; 160°F for medium.)

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 thickestpart of roast.

� Ovenproof thermometers areinserted before roasting and remain in place during the entireroasting process.

� Instant-read thermometers are notovenproof and cannot be left in roastduring cooking. Use to test roasttemperature periodically toward end of suggested roasting time.

� Prevent overcooking by removingtenderloin roast from oven wheninternal temperature is 10°F belowdesired doneness.

� Tent roast loosely with aluminum foilafter removing from oven.

� Let roast stand 15 to 20 minutes.The internal temperature rises 10°Fto finish cooking, and the juices firmup, making carving easier.

CARVING TIPS� Beef Tenderloin Roast is one of

the easiest roasts to carve. Even a novice cook can effortlessly carvethis roast at the table.

� Always use a sharp carving knife.

� Roasts are firmer and easier tocarve when allowed to stand 15 to 20 minutes.

� For uniform slices, hold knife atsame angle for each cut.

� Carve Beef Tenderloin Roast acrossthe grain into thick or thin slices.

BEEF TENDERLOIN ROAST

3-5

2 to 3 pounds (center-cut)

Medium rare: 35 to 40 minutes

Medium: 45 to 50 minutes

4 to 5 pounds (whole)



GRILLING

Beef Tenderloin RoastPrepare charcoal grill for indirectgrilling by igniting an equal number ofcharcoal briquets on each side of firegrate, 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 aluminumfoil drip pan in center between coals.Position cooking grid with handles overcoals so additional briquets may beadded 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.

2 to 3 pounds (center-cut)



4 to 5 pounds (whole)



PREPARATION POINTERS� Heat oven to 425°F before roasting.

� Add flavor by using an herb rub,such as a blend of thyme, crushedgarlic and black pepper.

� Add salt after cooking.

� Place Tenderloin Roast on rack inshallow roasting pan.

� Do not add water to roasting panand do not cover.

BEEF RIB ROAST“PRIME RIB,” STANDING RIB ROAST

3-6

� Host a Holiday Dinner

� Dining with Tradition

� Celebration Roast

� Memories in the Making — Celebrate the Holidays with theClassic Beef Rib Roast

� Merchandise with herb blends

� Merchandise with red wine

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield

2-1/2 (3-ounce) cooked, trimmed servings

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.

Beef Rib Roasts are ordered by thenumber of pounds or rib bones. RibRoasts may also include the termsmall or large end — the large end iscloser to the chuck and the small endis closer to the loin.

MERCHANDISINGOPTIONSThe Rib Roast’s matchless attributesmake it an enduring favorite for familyholidays and special celebrations.

� Classic, Elegant, Easy Roast (merchandise with herb blend,baby carrots, small onions andcremini mushrooms for the roasting pan)QUALITY

Premium (bone-in)

SourceRib

COOKING METHODOVEN ROASTING

Beef Rib Roast (chine bone removed)Heat oven to 350°F. Place roast, fat sideup, in shallow roasting pan. Do not addwater or cover. Roast according tochart for medium rare to mediumdoneness. Remove roast when meat thermometer registers 135°F formedium rare; 150°F for medium doneness. Let stand, loosely covered,15 to 20 minutes before carving. (Temperature will continue to rise10°F to reach 145°F for medium rare;160°F for medium.)

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 thickestpart of roast, not resting in fat ortouching bone.



� Prevent overcooking by removing rib roast from oven when internaltemperature is 10°F below desireddoneness.



CARVING TIPS� Turn roast on its side and place on

carving board. (If necessary, removea thin slice to stabilize roast.) Insertfork from the side, below the top rib.Carve across the “face” of the roasttoward the rib bone.

� Cut along the rib bone with tip ofknife to release slice of beef. Toserve, slide knife under beef slice;steadying from above with fork andlifting slice onto plate.

BEEF RIB ROAST

3-7


� Add flavor by using a rub, such as a blend of Dijon mustard, crushedgarlic and pepper, if desired.


� Place Rib Roast, fat side up, in shallow roasting pan. A rack is not needed since the curved ribbones act as a natural rack.


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: 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

BEEF RIBEYE ROASTBONELESS “PRIME RIB”

3-8

� Merchandise with Japanese panko(bread crumbs), Parmesan cheeseand Dijon mustard or horseradishfor a crumb crust

� Merchandise with red wine

� Merchandise with prepared sauces

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield

3-1/2 (3-ounce) cooked, trimmed servings

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.

MERCHANDISINGOPTIONSThe 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 blendsQUALITYPremium (boneless)

SourceRib


Beef Ribeye Roast (small end)Heat oven to 350°F. Place roast, fat sideup, on rack in shallow roasting pan. Donot add water or cover. Roast accordingto chart for medium rare to mediumdoneness. Remove roast when meatthermometer registers 135°F formedium rare; 150°F for medium doneness. Let stand, loosely covered,15 to 20 minutes before carving. (Temperature will continue to rise10°F to reach 145°F for medium rare;160°F for medium.)

OVEN ROASTING

Beef Ribeye Roast (large end)Heat oven to 350°F. Place roast, fat sideup, on rack in shallow roasting pan. Donot add water or cover. Roast accordingto chart for medium rare to mediumdoneness. Remove roast when meatthermometer registers 135°F formedium rare; 150°F for medium doneness. Let stand, loosely covered,15 to 20 minutes before carving. (Temperature will continue to rise10°F to reach 145°F for medium rare;160°F for medium.)

CHARCOAL GRILLING

Beef Ribeye Roast (small end)Prepare charcoal grill for indirectgrilling 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 centerbetween 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 cookinggrid directly over drip pan.

Cover with grill lid and grill overmedium heat according to chart formedium rare to medium doneness.Turning is usually not necessary. Add 3 to 4 additional briquets to each sideevery 30 minutes or as necessary tomaintain proper heat during grilling.Transfer roast to carving board; tentloosely with aluminum foil. Let roaststand 15 minutes. (Temperature willcontinue to rise about 10°F to reachdesired doneness and roast will be easier to carve.)

BEEF RIBEYE ROAST

3-9

3 to 4 pounds



4 to 6 pounds



6 to 8 pounds

Medium rare: 2 to 2-1/4 hours


3 to 4 pounds



4 to 6 pounds



6 to 8 pounds



8 to 10 pounds*


Medium: 3 to 3-3/4 hours*Tent loosely with aluminum foil halfway through roasting time. Remove roast from oven 15°F below the desired doneness.

3 to 4 pounds



4 to 6 pounds




� Add flavor by using a rub, such as a blend of thyme and black pepper,if desired.


� Place Ribeye Roast, fat side up, onrack in shallow roasting pan.


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 thickestpart of roast, not resting in fat.

� Ovenproof thermometers areinserted 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 removingRibeye Roast from oven when internal temperature is 10°F belowdesired doneness.



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 tocarve when allowed to stand 15 to20 minutes.


� Carve tender Beef Ribeye Roast intothick or thin slices.

BEEF RIBEYE ROAST

3-10

BEEF TRI-TIP ROASTBOTTOM SIRLOIN ROAST, TRIANGLE ROAST

3-11

� Merchandise with southwesternspice rub, chunky salsa, guacamoleand tortillas

� Merchandise with prepared ginger-sesame or other Asian marinade

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield


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’slean, 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.

MERCHANDISINGOPTIONS� Small in size, the Tri-Tip is perfect

for family meals. Cook two in thesame amount of time for casualentertaining.

� Great on the Grill! Try somethingdifferent for casual entertaining!

� Cook Once, Eat Twice — (grill two Tri-Tips in the sameamount of time; save one for sandwiches or a salad the next day)

� Easy Beef for Busy Lives — Tri-Tips are ready-to-cook andquick-cookingQUALITY

Everyday Roast (boneless)

SourceLoin/Sirloin


Beef Tri-Tip RoastHeat oven to 425°F. Place roast, fat sideup, on rack in shallow roasting pan. Do not add water or cover. Roastaccording to chart for medium rare to medium doneness. Remove roast when meat thermometer registers135°F for medium rare; 150°F formedium doneness. Let stand, looselycovered, 15 minutes before carving.(Temperature will continue to rise10°F to reach 145°F for medium rare;160°F for medium.)

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 ablend of cumin, cilantro, crushedgarlic and oil, if desired.

� Cook more than one for larger gatherings — the cooking timeremains the same.


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 removingtri-tip roast from oven or grill wheninternal temperature is 10°F belowdesired doneness.

� Tent roast loosely with aluminum foilafter removing from oven or grill.

� Let roast stand 15 minutes. Theinternal temperature rises 10°F tofinish cooking, and the juices firmup, making carving easier.

CARVING TIPS� Always use a sharp carving knife.

� Roasts are firmer and easier tocarve when allowed to stand15 minutes.


� Carve Beef Tri-Tip Roast across thegrain into 1/4-inch thick slices.

BEEF TRI-TIP ROAST

3-12

GRILLING

Beef Tri-Tip RoastGrill, covered, over medium ash-covered coals according to chart for medium rare to mediumdoneness, turning occasionally. Remove roast when meat thermometerregisters 135°F for medium rare;150°F for medium doneness. Let stand,loosely covered, 15 minutes beforecarving. (Temperature will continue torise 10°F to reach 145°F for mediumrare; 160°F for medium.)

BROILING

Beef Tri-Tip RoastPlace roast on rack in broiler pan. Broil according to chart for mediumrare to medium doneness, turningonce. Remove roast when meat thermometer registers 135°F formedium rare; 150°F for medium doneness. Let stand, loosely covered, 15 minutes before carving.(Temperature will continue to rise10°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

1-1/2 to 2 pounds



1-3/4 to 2-1/2 pounds

25 to 35 minutes

BEEF ROUND TIP ROASTSIRLOIN TIP ROAST

3-13

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield


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.

MERCHANDISINGOPTIONS� The Lighter Side of Beef — lean

Round Tip Roast is a dieter’s delightwith only 148 calories and 5 gramsof fat per serving

� A Great Value for Entertaining orSunday Dinner

� Merchandise with simple prepared sauces

QUALITYEveryday Roast (boneless)

SourceRound/Sirloin


Beef Round Tip RoastHeat oven to 325°F. Place roast on rackin shallow roasting pan. Do not addwater or cover. Roast according tochart for medium rare to mediumdoneness. Remove roast when meat thermometer registers 140°F formedium 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.)


BEEF ROUND TIP ROAST

3-14

3 to 4 pounds



4 to 6 pounds



6 to 8 pounds



8 to 10 pounds*


Medium: 3-3/4 to 4-1/2 hours*Tent loosely with aluminum foil halfway through roasting time.

CHARCOAL GRILLING

Beef Round Tip RoastPrepare charcoal grill for indirectgrilling 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 centerbetween coals. Position cooking grid with handles over coals so additional briquets may be added when necessary.


3 to 4 pounds



4 to 6 pounds




� Add flavor by using a rub, such as ablend of pepper, basil and crushedgarlic, if desired.


� Place Round Tip Roast on a rack in a shallow roasting pan.

� Do not add water to the roasting panand 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.




� Prevent overcooking by removingRound Tip Roast from oven wheninternal temperature is 5°F belowdesired doneness.




� Roasts are firmer and easier to carve when allowed to stand15 to 20 minutes.


� Beef Round Tip Roast is best carvedinto thin, 1/4-inch thick slices.

BEEF EYE ROUND ROAST

3-15

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield


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.


Eye Round Roast is a dieter’sdelight with only 144 calories and 4grams of fat per serving

� Merchandise with preparedsauces, such as jarred gravy andsautéed mushrooms

� Beef Bruschetta (merchandise with French bread and assortedspreads, such as garlic-herbcheese, herb goat cheese, whitebean dip or olive tapenade)


SourceRound


Beef Eye Round RoastHeat oven to 325°F. Place roast on rack in shallow roasting pan. Do notadd water or cover. Roast according to chart for medium rare doneness.Remove roast when meat thermometerregisters 135°F for medium rare. Let stand, loosely covered, 15 to 20minutes before carving. (Temperaturewill continue to rise 10°F to reach145°F for medium rare.)


� Add flavor by using a rub, such as ablend of basil, oregano and blackpepper, if desired.


� Place Eye Round Roast on rack inshallow roasting pan.


� Recommend cooking to mediumrare 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.



� Instant-read thermometers are notovenproof and cannot be left in theroast during cooking. Use to testroast temperature periodicallytoward end of suggested roasting time.

� Prevent overcooking by removingEye Round Roast from oven wheninternal temperature is 10°F belowdesired doneness.




� Roasts are firmer and easier tocarve when allowed to stand15 to 20 minutes.


� Beef Eye Round Roast is best carvedinto thin, 1/4-inch thick slices.

BEEF EYE ROUND ROAST

3-16

2 to 3 pounds


CHARCOAL GRILLING

Beef Eye Round RoastPrepare charcoal grill for indirectgrilling 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 centerbetween coals. Position cooking grid with handles over coals so additional briquets may be added when necessary.



2 to 3 pounds


BEEF TOP ROUND ROAST

3-17

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.


Top Round Roast is a dieter’sdelight with only 157 calories and 5 grams of fat per serving

� A Great Value for Entertaining orSunday Dinner

� Cook Once, Eat Twice — plan on leftovers for quick family meals such as beef hash(merchandise with frozen potatoesO’Brien and barbecue sauce) orspecial sandwiches (merchandisewith focaccia or ciabatta breads,cheese and prepared sun-driedtomato and pesto spreads)QUALITY

Everyday Roast (boneless)

SourceRound

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield



Beef Top Round RoastHeat oven to 325°F. Place roast on rackin shallow roasting pan. Do not addwater or cover. Roast according tochart for medium rare doneness. Tentloosely with aluminum foil halfwaythrough roasting time to prevent roastfrom becoming too dark. Remove roast when meat thermometer registers 135°F for medium rare. Let stand, loosely covered, 15 to 20minutes before carving. (Temperaturewill continue to rise 10°F to reach145°F for medium rare.)

ROASTING GUIDELINES� For best results, cook Beef Top

Round Roast to medium rare (145°F)doneness. Do not overcook.




� Prevent overcooking by removingtop round roast from oven wheninternal temperature is 10°F belowdesired doneness.

� Tent roast loosely with aluminum foil halfway through roasting time to prevent roast from becoming too dark.





� Beef Top Round Roast is best carvedinto thin, 1/4-inch thick slices.

BEEF TOP ROUND ROAST

3-18


� Add flavor by using a rub, such as a blend of parsley, lemon peel,crushed garlic and black pepper, if desired.


� Place Top Round Roast on rack inshallow roasting pan.


6 to 8 pounds


8 to 10 pounds



3-19

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.

MERCHANDISINGOPTIONS� Easy Sunday Supper

(merchandise with savory herbblend and oven-ready cheesytwice-baked potatoes)

� Treat Them to Beef (great roastbeef flavor with lean profile andaffordable price)

� Tasty Sandwiches (merchandisewith Italian herb blend, ciabattabread and jarred roasted red peppers)


SourceRound/Sirloin

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield



Beef Round Sirloin Tip Center RoastHeat oven to 325°F. Place roast on rackin shallow roasting pan. Do not addwater or cover. Roast according tochart for medium rare doneness.Remove roast when meat thermometerregisters 140°F for medium rare. Let stand, loosely covered, 15 to 20minutes before carving. (Temperaturewill continue to rise 5°F to reach 145°Ffor medium rare.)

ROASTING GUIDELINES� For best results, cook Beef Round

Sirloin Tip Center Roast to mediumrare (145°F) doneness. Do not overcook.

� Use ovenproof or instant-read thermometer. Insert thermometer so that tip is centered in thickestpart of roast.



� Prevent overcooking by removinground sirloin tip center roast fromoven when internal temperature is5°F below desired doneness.


� Let roast stand 15 to 20 minutes.The internal temperature rises 5°Fto finish cooking and the juices firmup, making carving easier.


� Roasts are firmer and easier tocarve when allowed to stand15 to 20 minutes.


� Beef Round Sirloin Tip Center Roast is best carved into thin,1/4-inch thick slices.


3-20

2 to 2-1/2 pounds



� Add flavor by using a rub, such as a blend of Dijon mustard, crushedgarlic and thyme, if desired.


� Place Round Sirloin Tip Center Roaston rack in shallow roasting pan.


BEEF SHOULDER PETITE TENDER ROAST

3-21

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.

MERCHANDISINGOPTIONS� Great for Grilling

(merchandise with simple herbrubs 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 only150 calories and 6 grams of fat per serving


SourceChuck

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield



Beef Shoulder Petite Tender RoastHeat oven to 425°F. Place beef on rack in shallow roasting pan. Do notadd water or cover. Roast according to chart for medium rare to mediumdoneness. Remove beef when meat thermometer registers 145°F formedium rare; 160°F for medium doneness. Let stand 5 minutes before carving.


� Add flavor by using a rub, such as a blend of Dijon mustard and blackpepper, if desired.


� When oven roasting, place roast onrack in shallow roasting pan.


� Cooking time remains the samewhen preparing more than oneShoulder 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 firmup, making carving easier.


� Roasts are easier to carve whenallowed to stand 5 minutes.


� Carve Beef Shoulder Petite Tenderacross the grain, into thick or thin slices.

BEEF SHOULDER PETITE TENDER ROAST

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1/2 to 3/4 pound

20 to 25 minutes

CHARCOAL GRILLING

Beef Shoulder Petite Tender RoastGrill, covered, over medium ash-covered coals according to chart for medium rare to mediumdoneness, turning occasionally. Removebeef when meat thermometer registers145°F for medium rare; 160°F formedium doneness. Let stand 5 minutesbefore carving.

1/2 to 3/4 pound

14 to 18 minutes

GAS GRILLING

Beef Shoulder Petite Tender RoastGrill, covered, over medium heataccording to chart for medium rare to medium doneness, turningoccasionally. Remove beef when meat thermometer registers 145°F for medium rare; 160°F for mediumdoneness. Let stand 5 minutes before carving.

1/2 to 3/4 pound

14 to 19 minutes


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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.

MERCHANDISINGOPTIONS� Elegant Entertaining

� Homestyle Dinner Favorites

� Dinner: Possible (merchandise with steam-in-the-bag vegetablesand baking potatoes)

� Spicy Supper (merchandise with tri-color peppercorns and horseradish)


SourceChuck

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield

3 to 3-1/2 (3-ounce) cooked, trimmed servings


Beef Chuck Eye Roast BonelessHeat oven to 350°F. Place roast on rack in shallow roasting pan. Do notadd water or cover. Roast according to chart for medium rare to mediumdoneness. Remove roast when meatthermometer registers 135°F formedium rare; 150°F for medium doneness. (Temperature will continueto rise 10°F to reach 145°F for mediumrare; 160°F for medium.)


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3 to 4 pounds



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 thickestpart of roast.

� Ovenproof thermometers areinserted before roasting and remainin place during the entire roastingprocess.

� 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 removingBeef Chuck Eye Roast Bonelessfrom oven when internal temperature is 10°F below desired doneness.

� Tent loosely with aluminum foil afterremoving ffrom oven.

� Let roast stand 15 to 20 minutes.The internal temperature rises 10°Fto finish cooking and the juices firmup, making carving easier.




� Carve Beef Chuck Eye Roast Boneless across the grain, into thin slices.

Funded by The Beef Checkoff© 2003, revised 2008. Cattlemen’s Beef Board & National Cattlemen’s Beef Association

For more information visit BeefRetail.org


� Add flavor by using a rub, such as ablend of mixed peppercorns, thyme,garlic and salt, if desired.

� Season with salt after cooking.

� Place chuck eye roast on rack inshallow roasting pan.


NCBA BTC 2 S3 - beefretail.org with red wine and seasoned wild rice mix Roast or grill whole for a...

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