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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: *****Best $$$$$Most expensive
Chuck Roast:
Top Blade Roast (chuck rst first cut, blade roast, top chuck roast) :
****flavor $$ cost - Braise
Chuck 7-bone roast (center cut pot roast, chuck roast center cut):
****flavor $$cost - braise
Chuck-Eye roast (boneless chuck roll, boneless chuck fillet):
***flavor $$cost - braise or roast
Under Blade Roast (bottom chuck roast, california roast):
***flavor $$cost - braise
Chuck shoulder roast (chuck shoulder pot roast, chuck roast boneless):
**flavor $$cost - braise
Rib Roast:
Rib Roast, First Cut (prime rib, loin end small end)
*****flavor $$$$$cost - Roast
Rib Roast, Second Cut (large end):
****flavor $$$$$cost - roast
Short Loin
&
Sirloin Roasts:
Tenderloin (whole filet):
***flavor $$$$$cost - roast
Top Sirloin Roast (top butt, center-cut roast):
****flavor $$cost - roast
Sirloin Tri-tip Roast (triangle roast):
**flavor $$cost -roast
Round Roasts:
Top Round Roast (top round first cut, top round steak roast):
***flavor $cost - braise or roast
Bottom Round Rump Roast (round roast, bottom round pot roast, bottom round
oven roast):
**flavor $cost -braise or roast
Eye-Round Roast (round-eye pot roast):
*flavor $cost - braise or roast
Bottom Round Roast:
0flavor $cost - braise or roast
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