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Which cuts are best for roasting? It has both kinds of fat — the solid one on the top, which produces lovely crackling, and the marbling within the muscle.
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I also love pork belly. For a start, our welfare standards are ahead of the curve as far as Europe is concerned. Where should you get your chicken? The more the seller can tell you about the bird and where it comes from, the happier you should be to buy from them. Slow-growing, happy free-range chickens simply taste better. Organic, meanwhile, ensures all the benefits of a free-range system with the added reassurance of knowing there are no unnecessary medical interventions and no GM feed. Even the Red Tractor logo is no guarantee of high welfare.
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Perfect roast beef
Most popular. Top round is the best bargain, as it tastes very similar to top sirloin if slowly braised or roasted and sliced thin to enhance its tenderness. Bottom round rump roast is also a good bargain, cooked like top round and nearly as tender.
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Eye of round and bottom round roasts are inexpensive and can also be roasted or braised, but they generally have the least flavor and tenderness in the round roast category. Chuck roasts are cut from from the shoulder and rib areas of the cow.
They are a little pricier than round roasts and are perfect for slow, moist cooking because they are full of connective tissue created by the arm movement, tissue that breaks down over several hours and imparts the meat with juiciness and flavor. Chuck roasts aren't the most attractive cut of beef, but you can't get a better cut for a pot roast dinner or hearty beef stew. Top blade and chuck 7-bone roasts have the best flavor and tenderness in this group and cook a little faster than their counterparts, such as boneless chuck, chuck-eye, chuck shoulder or under blade roasts.
Sirloin roasts come from the top back of the cow, near the spine and right before the cow's rump.
How to choose the perfect cut for a great roast | Roasts: A handbook | Food | The Guardian
They have rich, deep beefy flavor like the more expensive, more tender loin roasts cut right underneath them but at about half the cost. Top sirloin roast has great flavor, although you have to cut around the large strip of gristle that runs down its center. Tri-tip roast is affordable and traditionally grilled or roasted whole in the Western part of the United States.
On the East Coast, tri-tip is usually cut into sirloin tips or steak tips before cooking. The meat of tri-tip has a mild flavor and is quite tender when cooked to medium-rare and carved against the grain.