Whether you like your meat rare, medium or well done, you can find a choice of beef cuts that will make an ideal roast for you. Oven roasting is an easy way for anyone to prepare their dinner. All you need is to season your meat and let your oven work its magic. 

You can find a wide selection of different beef cuts available nowadays, however here are the top five choices for roasts by us at A M G Cold Stores. 

1. Sirloin Steak

The sirloin is a lean cut ideal for roasting and grilling. It can be roasted on the bone, however you can also get it deboned and rolled into smaller joints. The sirloin is one of the most popular cuts in meat thanks to its tenderness and flavour. The sirloin is a top choice when it comes to oven roasts and other slow-cooked dishes.

 

2. Fillet

The fillet is a lean cut of beef that can be cooked in a variety of manners. When roasting fillet, you can add bacon in order to stop your fillet from drying. Since the fillet has little to no fat streaks, it can be used to create a number of classical roast dishes such as the beef wellington or the pot roast. 

3. Top Rump

The top rump is a popular choice among many when it comes to roasting, this tender cut can be carved into lean slices, and served with gravy or roasted vegetables. The rump is usually not as marbled as other bits, making it a lean piece of meat. This triangular piece of meat forms part of the beef's hindquarters, and is known for the flavour it offers. It can be cooked at lower temperatures, allowing for its connective tissue to gently soften and melt. 

4. Chuck 

The chuck comes from the cow's shoulder area, making it one of the most heavily exercised cuts in beef. This is why the chuck is known for its great flavour. The fact that it is a muscled cut however also holds its disadvantages, as it is a tough bit of meat, texturally. It is mostly used for hamburgers or mincing, however it can be used in a number of slow-cooked dishes such as stews and pot roasts. 

The connective tissue melts when the chuck is being cooked. As this tissue melts, it will baste your meat in its own juices, making it a tender choice. 

 

5. Tenderloin

This economical roast is known for the succulent, lean flavour that it offers. It is a preferred choice among those who prefer lean meat as it is an easy to carve and finely textured cut. The tenderloin can be cooked in a number of manners, from slow and gentle roasts to high-heat dishes. 

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