The dinner you’re hosting is just around the corner—maybe it’s for Christmas or a family reunion.You’ve decided on side dishes, dessert and drinks. Place settings have been counted, napkins folded, stemware polished. The only thing left to do is head to the grocery store to purchase ingredients. You’ve made your list and checked it twice, but there’s still a looming question in your mind: “How do I know which beef roast to buy—and how much do I need?!”
Look for Marbling
The amount of marbling plays a huge role in the tenderness, juiciness and flavor in a beef roast, whether you’re choosing one for a special occasion or everyday dinner. Marbling, the little white flavor flecks within the lean beef, are key to great taste. Those little flecks of fat melt during cooking, and in the process, they baste the beef on the inside, shares Diana Clark, meat scientist for the Certified Angus Beef ® brand. Look for a roast with lots of white flecks, like one above. Marbling yields amazing flavor and that’s a fact!
Base Pounds on Number of People
When buying a roast, plan on a pound for every two guests, and a half-pound per two children. Then, add an extra pound just in case, or just because leftover roast makes for delicious future meals!
Six adults (3 lbs.) + four kids (1 lb.) + extra (1 lb.) = 5 lb. roast
Love a Little Fat
Clark recommends asking your butcher to leave some fat on the outside of the roast—an 1/8- or 1/4-inch fat layer is ideal.It conducts heat as it cooks, and also helps to develop a wonderful crust while basting the roast with flavor. You and your guests may choose to remove it from the slices before eating, but your roast will be more flavorful for having been cooked with the outer fat.
Choose an Ideal Roasting Cut
We all have our favorite cuts of beef, but there are several that are ideal for special occasions, and others that make everyday favorites due to size and cost. A few of the brand’s very own Chef Michael Ollier’s favorites are:
For special occasions:
- Tenderloin (chateaubriand)
- Rib Roast (prime rib, boneless rib roast, bone-in rib roast, standing rib roast)
- Strip Roast (N.Y./Kansas City strip roast, top loin roast, split strip roast)
For everyday dinners:
- Tri-Tip Roast (bottom sirloin roast, triangle roast)
- Top Round Roast (top round pot roast, top round London broil)
Want even more step-by-step help? Download the free Roast Perfect app on your smart phone. It’ll walk you through picking a roast, asking for the right size, cooking to the ideal temperature and more.
FAQs
Beef that qualifies for any Angus brand, including ours, is determined not by pedigree, but rather by traits, like hair color, that are highly associated with the Angus breed. For some brands, like the Certified Angus Beef ® brand, Angus heritage is just the starting point.
How do you buy a good roast beef? ›
If you're out in the grocery store, look for cuts with "Chuck," "Shoulder," "Rump," or "Round" in the name. Next, notice the quantity of white fat. Remember, fat = tenderness and moisture. Lean roasts with less fat will shine in recipes with extra moisture/liquid added, especially in the slow cooker or pressure cooker.
Is certified angus beef a good brand? ›
Certified Angus Beef ® Prime is the very best of the best, meeting nine more standards than USDA Prime. It's exceptional Angus beef, to be enjoyed without reservation or compromise.
What makes certified Angus Beef brand prime the ultimate beef? ›
Q: What makes Certified Angus Beef® PRIME the ultimate beef? A: Quality, plain and simple. Only truly elite beef surpasses the USDA's stringent Prime standards, AND meets all 10 of the brand's quality specifications. Only 3% of beef achieves the high standards of Certified Angus Beef® Prime.
What are the requirements for Angus Certified Angus Beef? ›
These criteria guarantee our nearly 20,000 partners around the world get a consistent, superior Angus product every time.
- Modest or higher marbling.
- 10- to 16-square-inch ribeye area*
- 1,100-pound hot carcass weight or less.
- 1 inch or less fat thickness.
- Medium or fine marbling texture.
- 30 months of age or younger.
In addition to the Angus beef qualification, the meat is also distinguished by grade. Certified Angus Beef (which is graded by the USDA) must be in the top two grades, and will either be listed as Prime or Choice. 1 Choice grade Certified Angus Beef is generally of better quality than an average cut of choice beef.
What is the best beef to buy for roast? ›
Best Beef Cuts for Oven Roasting
- Tenderloin Roast. The most tender beef roast that is well known for being lean and succulent. ...
- Tri-Tip Roast. Boneless and fairly tender with full flavor. ...
- Top Sirloin Petite Roast. ...
- Bottom Round Roast. ...
- Eye of Round Roast. ...
- Sirloin Tip Roast. ...
- Top Round Roast. ...
- Ribeye Roast.
Chateaubriand Tenderloin Roast
The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.
How do you pick good quality beef? ›
The meat should be firm and dry, never wet and wobbly. Marbling (interspersed fat) gives juicier meat and more taste. The pieces should be evenly and carefully cut. Avoid processed, pre-spiced, pre-marinated meat – which usually is produced from lower quality cuts.
What is the difference between Angus and Certified Angus Beef? ›
Similarly, not many of us know there is a difference between Angus and Certified Angus Beef (CAB). All Angus beef are not created equal; in fact to be certified Angus, the certified beef has to meet strict quality standards and less than 8% of all beef earns the brand's premium name.
Since Angus is a breed and USDA Prime is a grade of beef it's not a “this vs that” comparison. Angus beef can be graded as USDA Prime but could also grade as “Choice” or “Select.” Beef sourced from Angus cattle is often high quality, but diet, genetics, and handling practices all contribute to the final product.
Does Certified Angus Beef mean grass fed? ›
This label has nothing to do with how the animals are raised or fed. To get the Certified Angus classification, a producer must meet ten standards related to tenderness, marbling, and flavor.
Who owns the Certified Angus Beef brand? ›
We work with family farmers and ranchers to help them raise the very best Angus beef, and monitor its progress through every stage of the journey. Certified Angus Beef LLC is a not-for-profit entity owned by the American Angus Association ®.
What is the highest grade of prime beef? ›
Prime Beef
Prime beef is the highest grade a piece of beef can receive. If the USDA awards a prime quality grading, that means that the beef has abundant marbling, with 8-13% fat, and is from a young, well-fed cow. Only about 2-5% of beef sold in the foodservice industry receives this grading.
Is prime beef really better than Choice? ›
Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling. Choice beef is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking.
What determines Angus beef? ›
What Does Certified Angus Beef ® Mean? Angus beef refers to meat that comes from the Aberdeen Angus breed of cattle, which are more muscular than other breeds. Angus beef cuts typically have a high amount of marbling, which makes a juicier and more tender steak.
What is the difference between Angus beef and AAA beef? ›
The Angus AAA (unlike Prime with high amounts of marbling), has small amounts of marbling. However, just like Prime, this category of Angus meat is of a very high quality compared to AA, and A. The AAA-grade provides a juicy and tender taste and is resilient when cooked with different techniques.
