Beef Roast

Brisket (Untrimmed)

April 2014

Rich, beefy flavor; sold boneless. A less-tender cut, it becomes tender and delicious with long, slow cooking. Also a great candidate for the smoker. Plenty of fat left to lock moisture in for a long, slow cooking process.

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Eye of Round Roast

March 2014

This is the leanest roast we carry. Very uniform in size for ease of cooking. Makes great sliced Italian beef or traditional roast beef sandwiches. 135 degrees in middle is medium rare. 145 degrees is medium. The butcher does leave a thin cap of fat on this roast for enhanced flavor when cooking.

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Top Round Roast

March 2014

Economical, moderately tender roast. Generally around 3-4lbs. Makes nice sliced Italian beef or a classic roast beef dinner. 135 degrees in the middle is medium rare. 145 degrees is medium. The butcher will leave a thin fat cap on for enhanced flavor when cooking.

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Sirloin Tip Roast

March 2014

The most tender in the round, this is a value cut. A smaller boneless roast with shorter cooking times. Very lean and nutritious. Used commonly for Italian beef. 135 degrees in middle is medium rare. 145 degrees is medium.

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Rolled Rump Roast

March 2014

These large, round or loaf-shaped cuts come from a beef round. Firm texture can be coarse, dry and stringy if overcooked. Very economical. Can be cooked in a crock pot or in an oven with dry heat. This roast will slice nicely for Italian beef versus the shredding you get with a pot roast. 135 […]

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Boneless Pot Roast

March 2014

Robust, beefy flavor that does well when cooked in moist heat. Great for cutting into stew meat. We offer our pot roast plain or marinated in either burgundy wine marinade (Contains Soy and Milk) or sweet bourbon marinade (Contains Soy and Wheat). Pot roast will shred or pull apart when cooked properly. Is an excellent […]

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