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roast is best used as a pot roast but can be marinated to tenderize the meat and oven roasted.

ROUND TIP ROAST

This roast is also called Tip Roast, Sirloin Tip Roast, or Tip Sirloin Roast. If it is trimmed it is called a Ball Tip Roast or Trimmed Tip Roast. This cut is tender enough to oven roast.

RIB ROAST

This roast is also called Rib Eye Roast. It is a very flavorful roast and more tender than those from the round. It can be oven roasted, braised, or used as a pot roast.

TENDERLOIN ROAST

A Tenderloin Roast comes from the short loin and is the most tender of all roasts. It is perfect for oven roasting but is less flavorful due to less marbling. This is a perfect roast to put in a smoker for beef barbecue or smoked roast.

TRI-TIP ROAST

A Tri-Tip Roast is cut from the Sirloin. It is more tender than any of the roasts cut from the round but not as tender as a Tenderloin Roast. A Tri-Tip Roast is tender enough to oven roast or put in a smoker for barbecued beef.

BRISKET

A Brisket is a tough cut of beef located at the top of the front leg. The only way to cook brisket properly is slow at low heat with the fat side up so the fat drips down and helps tenderize and lend flavor to the meat. It also keeps the brisket moist during smoking. The most flavorful brisket will be one with fat spread throughout the brisket. Trim the fat cap on the brisket to no more than 1/3 inch thick.

If marinating the brisket prior to smoking, marinate it for at least 12 hours. If using a rub, put the rub on the brisket 30-45 minutes ahead of placing it in the smoker. Keep the smoker around 225 degrees Fahrenheit and allow it to smoke for 10-12 hours if whole. Offset the meat so it does not dry out. Setting a pan of water in the smoker will help keep moisture in the air, too.

A brisket can be seared and placed in a slow cooker with a small amount of liquid and slow cooked for hours if a smoker is not available.

CUTS OF STEAKS

FILET MIGNON

A Filet Mignon or Tenderloin Steak is cut from the tenderloin. It is the most tender of all steaks but less flavorful due to a low fat content. Filet Mignon can be grilled whole or as kabobs, or prepared in a number of ways.

TOP BLADE STEAK

A boneless Top Blade Steak is cut from the shoulder of the beef steer. It is the same meat used for a chuck roast and is also called boneless Shoulder Steak, Chuck Arm Steak, or boneless Chuck-Eye Steak. This is a tough steak and is best tenderized and used in recipes where it will be pan cooked and simmered in a sauce.

CLUB STEAK

Club

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