Roasts Part 1

The fact of the matter is, when you are cooking a Roast Beef Dinner (capital letters fully intended), you are either going to cook your beef to medium-rare (about 130, 140 max) or to fork tender (about 210). Anything in between is dried-out no man’s land.

Next week we’ll talk about pot roasts and braises. This week we’re going to focus on two of our favorite cuts for straight-up roasting, because—listen up—roasting a piece of meat to medium-rare is hands-down one of the most delicious ways to feed a crowd without breaking the bank.

--Sirloin Filet: Our Sirloin Filet is often referred to as “top sirloin.” It’s surprisingly tender and relatively lean, without sacrificing anything in the flavor department. You can prepare it like this and expect it to come out gangbusters.

--Minnesota Tri Tip: Tri Tip, North-style. This cut sits directly next to the traditional Tri Tip that you may be familiar with from California barbecue. The MN Tri Tip is leaner, but for our money, more tender and more flavorful. It’s the closest thing we sell to an Eye Round roast, and you can prepare it the same way—but we like it way better.