Our grass-fed beef Brisket and Roasts Guide includes a photo, description and suggested preparation for popular Roasts and Briskets, including: Chuck roast, Rump roast, Sirloin roast, Brisket and more. Each roast and brisket has a different flavor profile and varied marbling.
Brisket is a well-marbled and flavorful cut of beef that comes from the Brisket, or breast part of the animal. Brisket is used to make corned beef, pastrami, BBQ beef and more. Brisket is typically marinated or rubbed with spice and then slow-cooked on low heat to maximize flavor and tenderness. There are only about 2 briskets harvested from each animal.
Preparation/Cooking: BBQ/Smoked, Braise, Roast
Chuck Roast is a tender, well-marbled cut of beef that comes from the Chuck, or shoulder part of the animal. Chuck roasts are typically slow-cooked with potatoes, carrots and other vegetables. This is an economical option that can yield a lot of flavor. Top chefs recommend cutting against the grain (diagonal) to enhance tenderness.
Preparation/Cooking: Pot Roast, Stew, Braise, Slow Cook
Rump Roast is a lean, flavorful cut of beef that comes from the bottom Round part of the animal. Rump roasts can be boneless, or bone-in (aka standing rib roast). Top chefs recommend cutting against the grain (diagonal) to enhance tenderness.
Preparation/Cooking: Roast, Braise, Stew, Slow Cook, Stir-fry
Arm Roast is a tender, lean cut of beef that comes from the Chuck, or shoulder part of the animal. Arm roasts are boneless can be used in pot roasts, BBQ/smoking, crock pots and more.
Preparation/Cooking: Roast, Braise, Stew, Slow Cook, Stir-fry, BBQ/Smoked
Sirloin Roast (aka Top Butt) is a lean and flavorful cut of beef that comes from the Sirloin part of the animal. The versatile, moderately-marbled Sirloin Roast is considered a premium roast and an economical alternative to more popular cuts.
Preparation/Cooking: Roast, Steak, Braise, Stir-fry
Pikes Peak (aka Heel of Round) is a flavorful cut of beef, but is tougher than the other roasts. The Pikes Peak cut comes from the Round part of the animal and is best prepared via a pot roast or other slow-cooking method.
Preparation/Cooking: Roast, Braise, Stew, Slow Cook, BBQ/Smoked
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