Rules Of The Roast!
If looking to go all out in the kitchen, there’s nothing quite as show-stopping as the ultimate winter comfort classic – THE ROAST. Nonetheless, if you’re not a top toque in the kitchen, standing in front of the meat counter with a dinner party in mind may be an invitation to frustration. What to pick? What to do with it? The mysterious meaty lumps are silent, and most massive chain grocery store salespeople often aren’t much more helpful. Ditch your culinary dilemmas, and turn to our meat masters at Iowa Meat Farms & Siesel’s Meats as we share our best roast recipes and tips to keep you clear in the kitchen.
So, break out those carving boards, and get ready to take this signature winter dish to new heights!
Standing Rib Roast: This is the ultimate roast, and is available in USDA Prime and USDA Choice grades. Prime, which is the highest grade and is always in short supply, is going to be richer in flavor, as it has the most marbling. Choice, the second highest grade with a bit less marbling, will also yield a desirable tenderness and moistness. The standing rib is available both Bone-In and Boneless.
INSIDER TIP! We highly suggest using a rotisserie for boneless, as it is absolutely spectacular when cooked in that fashion. For the regular oven or grill, though, use the one with the bone. You’ll get extra flavor and keep the dog happy!
Whole Top Sirloin Roast: Often called a “baron of beef”, this absolutely magnificent roast is one of our favorites!
INSIDER TIP! This huge roast usually weighs 10 to 12 pounds, so it’s best reserved for groups of 12 or more people. Cook 3 to 4 hours at 325 degrees, and make sure to rely heavily on your thermometer!
Baseball Top Sirloin: This mouthwatering cut has all the flavor of the whole top sirloin roast, but is smaller and leaner. They range from 5-8 pounds, so they are appropriate for a group of 8 or more.
INSIDER TIP! Since these beauties have most of the fat removed, we recommend that you rub the roast with olive oil before cooking for 1 1⁄2 to two hours at 350 degrees.
Cross Rib Roast: This boneless roast is cut from the back portion of the shoulder and is extremely flavorful and surprisingly tender….mmm! Whole ones average 8 to 10 pounds, but can be cut down to any size.
INSIDER TIP! Be cautious! Cooking time with this cut is determined by diameter, not by weight. Since it varies from roast to roast, ask the meatcutter for a recommended time when you purchase the roast.
Filet Roast: This is the most tender (and most expensive) cut for roasting. They are prepared “nude” style, with all fat and tendons removed. There is no waste and little shrinkage for this roast.
INSIDER TIP! We recommend rubbing with olive oil before cooking. Also, dry brining or putting salt in advance is commonly done to improve the sinewy cuts of the meat’s texture, but it also work wonders on tender cuts like the filet mignon, increasing the juiciness and flavor!
New York Strip Roast: Although this particular roast doesn’t have the visual appeal of a rib roast, it makes up for it in its marvelous flavor. While prices go up for the rib section during the Holidays, prices go down on the strip!
INSIDER TIP! To bring out additional flavor and produce a more buttery texture you can dry age the roast for a few days. Age the beef in the refrigerator by leaving it uncovered on a wire rack over a pan to catch the drippings for at least a day or as long as 3-4 days. When you are ready to cook the roast, trim off any dried pieces after the aging. It is common for a roast to lose 5%-15% of its weight during the aging.
So, break out those carving boards, and get ready to take this signature winter dish to new heights!
Standing Rib Roast: This is the ultimate roast, and is available in USDA Prime and USDA Choice grades. Prime, which is the highest grade and is always in short supply, is going to be richer in flavor, as it has the most marbling. Choice, the second highest grade with a bit less marbling, will also yield a desirable tenderness and moistness. The standing rib is available both Bone-In and Boneless.
INSIDER TIP! We highly suggest using a rotisserie for boneless, as it is absolutely spectacular when cooked in that fashion. For the regular oven or grill, though, use the one with the bone. You’ll get extra flavor and keep the dog happy!
Whole Top Sirloin Roast: Often called a “baron of beef”, this absolutely magnificent roast is one of our favorites!
INSIDER TIP! This huge roast usually weighs 10 to 12 pounds, so it’s best reserved for groups of 12 or more people. Cook 3 to 4 hours at 325 degrees, and make sure to rely heavily on your thermometer!
Baseball Top Sirloin: This mouthwatering cut has all the flavor of the whole top sirloin roast, but is smaller and leaner. They range from 5-8 pounds, so they are appropriate for a group of 8 or more.
INSIDER TIP! Since these beauties have most of the fat removed, we recommend that you rub the roast with olive oil before cooking for 1 1⁄2 to two hours at 350 degrees.
Cross Rib Roast: This boneless roast is cut from the back portion of the shoulder and is extremely flavorful and surprisingly tender….mmm! Whole ones average 8 to 10 pounds, but can be cut down to any size.
INSIDER TIP! Be cautious! Cooking time with this cut is determined by diameter, not by weight. Since it varies from roast to roast, ask the meatcutter for a recommended time when you purchase the roast.
Filet Roast: This is the most tender (and most expensive) cut for roasting. They are prepared “nude” style, with all fat and tendons removed. There is no waste and little shrinkage for this roast.
INSIDER TIP! We recommend rubbing with olive oil before cooking. Also, dry brining or putting salt in advance is commonly done to improve the sinewy cuts of the meat’s texture, but it also work wonders on tender cuts like the filet mignon, increasing the juiciness and flavor!
New York Strip Roast: Although this particular roast doesn’t have the visual appeal of a rib roast, it makes up for it in its marvelous flavor. While prices go up for the rib section during the Holidays, prices go down on the strip!
INSIDER TIP! To bring out additional flavor and produce a more buttery texture you can dry age the roast for a few days. Age the beef in the refrigerator by leaving it uncovered on a wire rack over a pan to catch the drippings for at least a day or as long as 3-4 days. When you are ready to cook the roast, trim off any dried pieces after the aging. It is common for a roast to lose 5%-15% of its weight during the aging.