Hormel Brand Since 1891

A roast is a cut of beef, thicker than two inches that is suitable for cooking by dry heat on a rack in shallow open pan in the oven or in a covered grill (indirect heat).

Brisket is best cooked using a moist heat such as pot roasting.

Premium Oven Roasts

These are from the rib and short loin and are more costly. They are perfect for holiday entertaining and other special occasions.

Premium Roasts

  • Rib
  • Rib eye
  • Tenderloin

Family-Priced Oven Roasts

These are from the round and bottom sirloin. They are leaner and more economical.

Family-priced Roasts

  • Tri-tip
  • Round tip
  • Rump
  • Bottom Round
  • Eye Round

Pot Roasts

These are leaner cuts of beef, which make them less tender. They require moist-heat cooking to tenderize and to develop the natural beef flavors.

Pot roasts from the chuck have more fat, and therefore more flavor, than those from the round. Many beef chuck and round cuts can be used interchangeably in pot roast recipes requiring only slight adjustments in cook times.

Common Beef Chuck Pot Roasts

  • Bone-in and boneless chuck arm pot roast
  • Bone-in and boneless chuck blade pot roast
  • Boneless chuck shoulder pot roast

Less common Chuck Pot Roasts

  • Bone-In and boneless chuck cross rib pot roast
  • Chuck mock tender roast
  • Boneless chuck top blade roast
  • Boneless chuck eye roast

Beef Round Roasts

  • Bottom round rump roast
  • Bottom round roast
  • Eye round roast
  • Round tip roast

Beef Brisket

Brisket is a boneless cut from the breast section, the underside of the forequarter. It is available fresh and corned.

Fresh and Corned Beef Brisket

  • Whole Brisket
  • Point half/point cut brisket
  • Flat half/flat cut
  • Middle cut

The point half is sometimes called thick cut. The flat half, often referred to as a first cut or thin cut, is less fatty and therefore more desirable.

Beef Stir Fry

Almost any tender beef cut may be trimmed and cut into the strips for use in stir-fry recipes, such as:

  • Sirloin
  • Top sirloin
  • Tri-tip
  • Ribeye
  • Top loin
  • Tenderloin

Even some less tender cuts such as flank, top round and round tip steaks are suitable for stir-frying.

Beef for Stew

Beef for stew is usually cut from the chuck or round.

Information Courtesy of the National Live Stock and Meat Board