OVEN ROAST
Funded by The Beef Checkoff
OVEN ROAST
WHERE OVEN ROASTS COME FROM
CHUCK
BEEF SHOULDER PETITE TENDER ROAST
BEEF CHUCK EYE ROAST BONELESS
LOIN
BEEF TENDERLOIN ROAST
BEEF TRI-TIP ROAST
RIB
ROUND
BEEF RIB ROAST
BEEF RIBEYE ROAST
BEEF TOP ROUND ROAST
BEEF EYE ROUND ROAST
BEEF ROUND TIP ROAST
BEEF ROUND SIRLOIN TIP CENTER ROAST
3-2
OVEN ROAST
Premium Roasts
PAGE
Beef Tenderloin Roast
3-4
Beef Rib Roast
3-6
Beef Ribeye Roast
3-8
Everyday Roasts
PAGE
Beef Tri-Tip Roast
3-11
Beef Round Tip Roast
3-13
Beef Eye Round Roast
3-15
Beef Top Round Roast
3-17
Beef Round Sirloin Tip Center Roast
3-19
Beef Shoulder Petite Tender Roast
3-21
Beef Chuck Eye Roast Boneless
3-23
3-3
BEEF TENDERLOIN ROAST
FILET
Lean, elegant and dazzling, Beef Tenderloin Roast is the highest quality beef
roast. Cut from the least exercised, and therefore the most tender, muscle on
the beef carcass, Beef Tenderloin has a fine texture and mild yet succulent flavor.
Boneless and waste-free, it has a cylindrical shape with a tapering end.
Sold whole or as a smaller center cut roast, Beef Tenderloin is well-recognized
and well-loved by consumers. This quick-cooking roast is perfect for today’s busy
lifestyles. It’s also a favorite for entertaining because it’s virtually foolproof to
prepare with easy worry-free carving. In the classic preparation of Beef Wellington,
the Tenderloin is spread with liver pâté and sautéed minced mushrooms then
wrapped in pastry before roasting.
Optimum Storage
Refrigerator Storage
(35°F to 40°F)
3 to 4 days
Freezer Storage
(0°F or colder)
6 to 12 months
Yield/Servings
1 pound yield
4 (3-ounce) cooked,
trimmed servings
QUALITY
Premium (boneless)
When purchasing a vacuum-packaged
whole Beef Tenderloin Roast, remove
the silverskin, a thin covering of tough,
silvery-white connective tissue that
does not soften during cooking.
The roast may also have a chain
muscle that runs down the length
of the Tenderloin that can be removed
or left on.
MERCHANDISING
OPTIONS
쏋
Effortless Elegant Entertaining
쏋
Entertaining with Style
쏋
Simple is Best — Let the
Star Shine
쏋
Brush with Dijon mustard, roll in
cracked tri-colored peppercorns
쏋
Roast with a simple herb rub;
serve with horseradish or wasabi
mayonnaise mixed with sour cream
for a quick, zippy sauce
쏋
Pairs well with simple, elegant
prepared sauces
쏋
Merchandise with red wine and
seasoned wild rice mix
쏋
Roast or grill whole for a
crowd-pleasing favorite
Source
Loin/Short Loin
3-4
BEEF TENDERLOIN ROAST
COOKING METHODS
OVEN ROASTING
Beef Tenderloin Roast
Heat oven to 425°F. Place roast on rack
in shallow roasting pan. Do not add
water or cover. Roast according to
chart for medium rare to medium
doneness. Remove roast when meat
thermometer registers 135°F for
medium rare; 150°F for medium
doneness. Let stand, loosely covered,
15 to 20 minutes before carving.
(Temperature will continue to rise
10°F to reach 145°F for medium rare;
160°F for medium.)
Remove roast when meat thermometer
registers 135°F for medium rare; 150°F
for medium doneness. Let stand,
loosely covered, 15 to 20 minutes
before carving. (Temperature will
continue to rise 10°F to reach 145°F
for medium rare; 160°F for medium.)
ROASTING
GUIDELINES
쏋
For best results, cook Beef
Tenderloin Roast to medium
rare (145°F) or medium (160°F)
doneness. Do not overcook.
쏋
Use ovenproof or instant-read
thermometer. Insert thermometer
so that the tip is centered in thickest
part of roast.
쏋
Ovenproof thermometers are
inserted before roasting and
remain in place during the entire
roasting process.
쏋
Instant-read thermometers are not
ovenproof and cannot be left in roast
during cooking. Use to test roast
temperature periodically toward
end of suggested roasting time.
쏋
Prevent overcooking by removing
tenderloin roast from oven when
internal temperature is 10°F below
desired doneness.
2 to 3 pounds (center-cut)
Medium rare: 35 to 45 minutes
Medium: 45 to 60 minutes
4 to 5 pounds (whole)
Medium rare: 55 to 65 minutes
Medium: 65 to 75 minutes
2 to 3 pounds (center-cut)
Medium rare: 35 to 40 minutes
Medium: 45 to 50 minutes
4 to 5 pounds (whole)
Medium rare: 50 to 60 minutes
PREPARATION
POINTERS
쏋
Heat oven to 425°F before roasting.
쏋
Add flavor by using an herb rub,
such as a blend of thyme, crushed
garlic and black pepper.
쏋
Add salt after cooking.
쏋
쏋
Place Tenderloin Roast on rack in
shallow roasting pan.
Tent roast loosely with aluminum foil
after removing from oven.
쏋
Let roast stand 15 to 20 minutes.
The internal temperature rises 10°F
to finish cooking, and the juices firm
up, making carving easier.
Medium: 60 to 70 minutes
GRILLING
Beef Tenderloin Roast
Prepare charcoal grill for indirect
grilling by igniting an equal number of
charcoal briquets on each side of fire
grate, leaving open space in the center.
When coals are medium, ash-covered
(about 30 minutes), add 3 to 4 new
briquets to each side. Place aluminum
foil drip pan in center between coals.
Position cooking grid with handles over
coals so additional briquets may be
added when necessary.
Place Tenderloin Roast
on one side of cooking
grid directly over coals.
Sear, uncovered, 5 to 10
minutes or until bottom of
roast is browned (do not turn).
Turn roast over and place in
center of cooking grid over
drip pan. Cover and grill
according to chart for medium
rare to medium doneness.
쏋
Do not add water to roasting pan
and do not cover.
CARVING TIPS
쏋
Beef Tenderloin Roast is one of
the easiest roasts to carve. Even
a novice cook can effortlessly carve
this roast at the table.
쏋
Always use a sharp carving knife.
쏋
Roasts are firmer and easier to
carve when allowed to stand 15
to 20 minutes.
쏋
For uniform slices, hold knife at
same angle for each cut.
쏋
Carve Beef Tenderloin Roast across
the grain into thick or thin slices.
3-5
BEEF RIB ROAST
“PRIME RIB,” STANDING RIB ROAST
The unrivaled combination of rich flavor, juicy tenderness and majestic
appearance makes the Rib Roast the grand champion of beef roasts.
One of the most tender beef cuts, it’s fine-grained with generous marbling
throughout. The rib bones provide a natural roasting rack.
A full rib roast contains seven ribs, but it is often sold in smaller sizes.
For easier carving, Rib Roasts should be sold with the chine bone
(backbone) cracked or removed.
This roast is typically referred to as “Prime Rib” on restaurant menus and
is often called “Standing Rib Roast” in recipe titles.
Optimum Storage
Refrigerator Storage
(35°F to 40°F)
3 to 4 days
Freezer Storage
(0°F or colder)
6 to 12 months
Yield/Servings
1 pound yield
2-1/2 (3-ounce) cooked,
trimmed servings
QUALITY
Beef Rib Roasts are ordered by the
number of pounds or rib bones. Rib
Roasts may also include the term
small or large end — the large end is
closer to the chuck and the small end
is closer to the loin.
MERCHANDISING
OPTIONS
The Rib Roast’s matchless attributes
make it an enduring favorite for family
holidays and special celebrations.
쏋
쏋
Host a Holiday Dinner
쏋
Dining with Tradition
쏋
Celebration Roast
쏋
Memories in the Making —
Celebrate the Holidays with the
Classic Beef Rib Roast
쏋
Merchandise with herb blends
쏋
Merchandise with red wine
Classic, Elegant, Easy Roast
(merchandise with herb blend,
baby carrots, small onions and
cremini mushrooms for the
roasting pan)
Premium (bone-in)
Source
Rib
3-6
BEEF RIB ROAST
COOKING METHOD
OVEN ROASTING
Beef Rib Roast
(chine bone removed)
Heat oven to 350°F. Place roast, fat side
up, in shallow roasting pan. Do not add
water or cover. Roast according to
chart for medium rare to medium
doneness. Remove roast when meat
thermometer registers 135°F for
medium rare; 150°F for medium
doneness. Let stand, loosely covered,
15 to 20 minutes before carving.
(Temperature will continue to rise
10°F to reach 145°F for medium rare;
160°F for medium.)
ROASTING
GUIDELINES
쏋
For best results, cook Beef Rib Roast
to medium rare (145°F) or medium
(160°F) doneness. Do not overcook.
쏋
Use ovenproof or instant-read
thermometer. Insert thermometer
so that the tip is centered in thickest
part of roast, not resting in fat or
touching bone.
쏋
Ovenproof thermometers are
inserted before roasting and
remain in place during the entire
roasting process.
쏋
Instant-read thermometers are not
ovenproof and cannot be left in roast
during cooking. Use to test roast
temperature periodically toward
end of suggested roasting time.
쏋
Prevent overcooking by removing
rib roast from oven when internal
temperature is 10°F below desired
doneness.
Medium: 2-3/4 to 3 hours
쏋
Tent roast loosely with aluminum foil
after removing from oven.
8 to 10 pounds (4-5 ribs)
쏋
Let roast stand 15 to 20 minutes.
The internal temperature rises 10°F
to finish cooking, and the juices firm
up, making carving easier.
4 to 6 pounds (2 ribs)
Medium rare: 1-3/4 to 2-1/4 hours
Medium: 2-1/4 to 2-3/4 hours
6 to 8 pounds (2-4 ribs)
Medium rare: 2-1/4 to 2-1/2 hours
Medium rare: 2-1/2 to 3 hours
Medium: 3 to 3-1/2 hours
CARVING TIPS
쏋
Turn roast on its side and place on
carving board. (If necessary, remove
a thin slice to stabilize roast.) Insert
fork from the side, below the top rib.
Carve across the “face” of the roast
toward the rib bone.
쏋
Cut along the rib bone with tip of
knife to release slice of beef. To
serve, slide knife under beef slice;
steadying from above with fork and
lifting slice onto plate.
PREPARATION
POINTERS
쏋
Heat oven to 350°F before roasting.
쏋
Add flavor by using a rub, such as
a blend of Dijon mustard, crushed
garlic and pepper, if desired.
쏋
Add salt after cooking.
쏋
Place Rib Roast, fat side up, in
shallow roasting pan. A rack is
not needed since the curved rib
bones act as a natural rack.
쏋
Do not add water to roasting pan
and do not cover.
3-7
BEEF RIBEYE ROAST
BONELESS “PRIME RIB”
A Rib Roast minus the bone, Beef Ribeye Roast is rich, juicy and full-flavored.
One of the most tender beef cuts, it’s fine-grained with generous marbling
throughout. With a sharp knife, anyone can easily carve this boneless roast.
Optimum Storage
Refrigerator Storage
(35°F to 40°F)
3 to 4 days
Freezer Storage
(0°F or colder)
6 to 12 months
Yield/Servings
1 pound yield
3-1/2 (3-ounce) cooked,
trimmed servings
QUALITY
쏋
The Ribeye’s many attributes make
it an enduring favorite for family
holidays and special celebrations.
Merchandise with Japanese panko
(bread crumbs), Parmesan cheese
and Dijon mustard or horseradish
for a crumb crust
쏋
Merchandise with red wine
쏋
Host a Holiday Dinner
쏋
Merchandise with prepared sauces
쏋
Dining with Tradition
쏋
Celebration Roast
쏋
The Perfect Roast
쏋
Classic, Elegant, Easy Roast
(merchandise with herb blend,
baby carrots and cremini
mushrooms for the roasting pan)
쏋
Merchandise with herb blends
MERCHANDISING
OPTIONS
Premium (boneless)
Source
Rib
3-8
BEEF RIBEYE ROAST
COOKING METHOD
OVEN ROASTING
CHARCOAL GRILLING
OVEN ROASTING
Beef Ribeye Roast (large end)
Heat oven to 350°F. Place roast, fat side
up, on rack in shallow roasting pan. Do
not add water or cover. Roast according
to chart for medium rare to medium
doneness. Remove roast when meat
thermometer registers 135°F for
medium rare; 150°F for medium
doneness. Let stand, loosely covered,
15 to 20 minutes before carving.
(Temperature will continue to rise
10°F to reach 145°F for medium rare;
160°F for medium.)
Beef Ribeye Roast (small end)
Prepare charcoal grill for indirect
grilling by igniting an equal number
of charcoal briquets on each side
of fire grate, leaving open space in
the center. When coals are medium,
ash-covered (about 30 minutes),
add 3 to 4 new briquets to each side.
Place aluminum foil drip pan in center
between coals. Position cooking
grid with handles over coals so
additional briquets may be added
when necessary.
Beef Ribeye Roast (small end)
Heat oven to 350°F. Place roast, fat side
up, on rack in shallow roasting pan. Do
not add water or cover. Roast according
to chart for medium rare to medium
doneness. Remove roast when meat
thermometer registers 135°F for
medium rare; 150°F for medium
doneness. Let stand, loosely covered,
15 to 20 minutes before carving.
(Temperature will continue to rise
10°F to reach 145°F for medium rare;
160°F for medium.)
3 to 4 pounds
3 to 4 pounds
Medium rare: 1-3/4 to 2-1/4 hours
Medium rare: 1-1/2 to 1-3/4 hours
Medium: 2 to 2-1/2 hours
Medium: 1-3/4 to 2 hours
4 to 6 pounds
4 to 6 pounds
Medium rare: 1-3/4 to 2 hours
Medium rare: 2 to 2-1/2 hours
Medium: 2-1/2 to 3 hours
Medium: 2 to 2-1/2 hours
6 to 8 pounds
6 to 8 pounds
Medium rare: 2 to 2-1/4 hours
Medium: 2-1/2 to 2-3/4 hours
8 to 10 pounds*
Medium rare: 2-1/2 to 3-1/4 hours
Medium: 3 to 3-3/4 hours
Medium rare: 2-1/4 to 2-1/2 hours
Medium: 2-3/4 to 3 hours
Remove beef from refrigerator.
Season, as desired. Place on cooking
grid directly over drip pan.
Cover with grill lid and grill over
medium heat according to chart for
medium rare to medium doneness.
Turning is usually not necessary. Add
3 to 4 additional briquets to each side
every 30 minutes or as necessary to
maintain proper heat during grilling.
Transfer roast to carving board; tent
loosely with aluminum foil. Let roast
stand 15 minutes. (Temperature will
continue to rise about 10°F to reach
desired doneness and roast will be
easier to carve.)
3 to 4 pounds
Medium rare: 70 to 90 minutes
Medium: 1-1/2 to 1-3/4 hours
*Tent loosely with aluminum foil halfway through roasting time.
Remove roast from oven 15°F below the desired doneness.
4 to 6 pounds
Medium rare: 1-1/2 to 1-3/4 hours
Medium: 1-3/4 to 2-1/4 hours
3-9
BEEF RIBEYE ROAST
PREPARATION
POINTERS
ROASTING
GUIDELINES
쏋
Heat oven to 350°F before roasting.
쏋
쏋
Add flavor by using a rub, such as
a blend of thyme and black pepper,
if desired.
쏋
Add salt after cooking.
쏋
Place Ribeye Roast, fat side up, on
rack in shallow roasting pan.
쏋
Do not add water to roasting pan
and do not cover.
쏋
쏋
For best results, cook Beef Ribeye
Roast to medium rare (145°F)
or medium (160°F) doneness.
Do not overcook.
Use ovenproof or instant-read
thermometer. Insert thermometer
so that the tip is centered in thickest
part of roast, not resting in fat.
Ovenproof thermometers are
inserted before roasting and
remain in place during the
entire roasting process.
쏋
Instant-read thermometers
are not ovenproof and cannot
be left in roast during cooking.
Use to test roast temperature
periodically starting toward end
of suggested roasting time.
쏋
Prevent overcooking by removing
Ribeye Roast from oven when
internal temperature is 10°F below
desired doneness.
쏋
Tent roast loosely with aluminum foil
after removing from oven.
쏋
Let roast stand 15 to 20 minutes.
The internal temperature rises 10°F
to finish cooking, and the juices firm
up, making carving easier.
CARVING TIPS
쏋
Essentially a Beef Rib Roast without
the bones, Ribeye is an easy roast
for cooks to carve.
쏋
Always use a sharp carving knife.
쏋
Roasts are firmer and easier to
carve when allowed to stand 15 to
20 minutes.
쏋
For uniform slices, hold knife at
same angle for each cut.
쏋
Carve tender Beef Ribeye Roast into
thick or thin slices.
3-10
BEEF TRI-TIP ROAST
BOTTOM SIRLOIN ROAST, TRIANGLE ROAST
The Tri-Tip, a unique beef roast, is easily recognized by its distinctive
triangular shape. One of the three muscles in the bottom sirloin, it’s
lean, tender and boneless. It offers rich beef flavor at a great value.
This convenient, versatile, quick-cooking, waste-free roast is ideal for
today’s busy consumer. Because this roast is a whole muscle, not a cut,
the individual animal determines the size.
Great oven-roasted, grilled or broiled, Tri-Tip Roast can be cooked whole,
cut into individual steaks or into strips for a stir-fry. It’s often marinated
for flavor rather than for tenderness. The triangle shape provides varying
degrees of doneness. Carve across the grain for best eating quality.
Originally popularized in California, the Tri-Tip Roast has become a familiar
and widely available cut nationwide.
Optimum Storage
Refrigerator Storage
(35°F to 40°F)
MERCHANDISING
OPTIONS
쏋
3 to 4 days
Freezer Storage
(0°F or colder)
Small in size, the Tri-Tip is perfect
for family meals. Cook two in the
same amount of time for casual
entertaining.
6 to 12 months
쏋
Great on the Grill! Try something
different for casual entertaining!
Yield/Servings
쏋
Cook Once, Eat Twice —
(grill two Tri-Tips in the same
amount of time; save one for
sandwiches or a salad the
next day)
쏋
Easy Beef for Busy Lives —
Tri-Tips are ready-to-cook and
quick-cooking
1 pound yield
4 (3-ounce) cooked,
trimmed servings
QUALITY
쏋
Merchandise with southwestern
spice rub, chunky salsa, guacamole
and tortillas
쏋
Merchandise with prepared
ginger-sesame or other
Asian marinade
Everyday Roast (boneless)
Source
Loin/Sirloin
3-11
BEEF TRI-TIP ROAST
COOKING METHODS
OVEN ROASTING
Beef Tri-Tip Roast
Heat oven to 425°F. Place roast, fat side
up, on rack in shallow roasting pan.
Do not add water or cover. Roast
according to chart for medium rare
to medium doneness. Remove roast
when meat thermometer registers
135°F for medium rare; 150°F for
medium doneness. Let stand, loosely
covered, 15 minutes before carving.
(Temperature will continue to rise
10°F to reach 145°F for medium rare;
160°F for medium.)
1-1/2 to 2 pounds
Medium rare: 30 to 40 minutes
PREPARATION
POINTERS
쏋
Always use a sharp carving knife.
쏋
Pat raw roast dry with paper towels
to promote browning.
쏋
쏋
Marinate for flavor 15 minutes to
2 hours or use a rub, such as a
blend of cumin, cilantro, crushed
garlic and oil, if desired.
Roasts are firmer and easier to
carve when allowed to stand
15 minutes.
쏋
For uniform slices, hold knife at
same angle for each cut.
쏋
Carve Beef Tri-Tip Roast across the
grain into 1/4-inch thick slices.
쏋
Cook more than one for larger
gatherings — the cooking time
remains the same.
쏋
Add salt after cooking.
ROASTING
GUIDELINES
쏋
For best results, cook Tri-Tip Roast
to medium rare (145°F) or medium
(160°F) doneness.
Do not overcook.
쏋
Use ovenproof or
instant-read
thermometer.
Insert thermometer
so that the tip is
centered in thickest
part of roast.
쏋
Ovenproof thermometers
are inserted before
roasting and remain in
place during the entire
roasting process.
쏋
Instant-read thermometers
are not ovenproof and cannot
be left in roast during cooking.
Use to test roast temperature
periodically toward end of
suggested cooking time.
쏋
Prevent overcooking by removing
tri-tip roast from oven or grill when
internal temperature is 10°F below
desired doneness.
쏋
Tent roast loosely with aluminum foil
after removing from oven or grill.
쏋
Let roast stand 15 minutes. The
internal temperature rises 10°F to
finish cooking, and the juices firm
up, making carving easier.
Medium: 40 to 45 minutes
GRILLING
Beef Tri-Tip Roast
Grill, covered, over medium
ash-covered coals according to
chart for medium rare to medium
doneness, turning occasionally.
Remove roast when meat thermometer
registers 135°F for medium rare;
150°F for medium doneness. Let stand,
loosely covered, 15 minutes before
carving. (Temperature will continue to
rise 10°F to reach 145°F for medium
rare; 160°F for medium.)
1-3/4 to 2-1/2 pounds
25 to 35 minutes
BROILING
Beef Tri-Tip Roast
Place roast on rack in broiler pan.
Broil according to chart for medium
rare to medium doneness, turning
once. Remove roast when meat
thermometer registers 135°F for
medium rare; 150°F for medium
doneness. Let stand, loosely
covered, 15 minutes before carving.
(Temperature will continue to rise
10°F to reach 145°F for medium rare;
160°F for medium.)
CARVING TIPS
1-3/4 to 2-1/2 pounds
5 inches from heat
20 to 30 minutes
3-12
BEEF ROUND TIP ROAST
SIRLOIN TIP ROAST
This economical boneless roast with no waste is lean with a good
nutrition profile. The most flavorful of the round roasts, Beef Round
Tip Roast is less tender than rib and loin roasts, but still a fine choice
if prepared properly. For best eating quality, roast at 325°F, avoid
overcooking and carve into thin slices to serve. Round Tip Roast is
a traditional roast for Sunday family dinner.
Why two different names? Depending on how the beef carcass
is cut, the beef tip can be included in either the round or the sirloin.
Optimum Storage
Refrigerator Storage
(35°F to 40°F)
MERCHANDISING
OPTIONS
쏋
The Lighter Side of Beef — lean
Round Tip Roast is a dieter’s delight
with only 148 calories and 5 grams
of fat per serving
6 to 12 months
쏋
A Great Value for Entertaining or
Sunday Dinner
Yield/Servings
쏋
Merchandise with simple
prepared sauces
3 to 4 days
Freezer Storage
(0°F or colder)
1 pound yield
4 (3-ounce) cooked,
trimmed servings
QUALITY
Everyday Roast (boneless)
Source
Round/Sirloin
3-13
BEEF ROUND TIP ROAST
COOKING METHOD
OVEN ROASTING
Beef Round Tip Roast
Heat oven to 325°F. Place roast on rack
in shallow roasting pan. Do not add
water or cover. Roast according to
chart for medium rare to medium
doneness. Remove roast when meat
thermometer registers 140°F for
medium rare; 155°F for medium
doneness. Let stand, loosely covered,
15 to 20 minutes before carving.
(Temperature will continue to rise
5°F to reach 145°F for medium rare;
160°F for medium.)
Cover with grill lid and grill over
medium heat according to chart for
medium rare to medium doneness.
Turning is usually not necessary. Add
3 to 4 additional briquets to each side
every 30 minutes or as necessary to
maintain proper heat during grilling.
Transfer roast to carving board; tent
loosely with aluminum foil. Let roast
stand 15 minutes. (Temperature will
continue to rise about 10°F to reach
desired doneness and roast will be
easier to carve.)
ROASTING
GUIDELINES
쏋
For best results, cook Beef Round
Tip Roast to medium rare (145°F)
or medium (160°F) doneness.
Do not overcook.
쏋
Use ovenproof or instant-read
thermometer. Insert thermometer
so that the tip is centered in thickest
part of roast.
쏋
Ovenproof thermometers are
inserted before roasting and
remain in place during the entire
roasting process.
쏋
Instant-read thermometers are not
ovenproof and cannot be left in roast
during cooking. Use to test roast
temperature periodically toward
end of suggested roasting time.
쏋
Prevent overcooking by removing
Round Tip Roast from oven when
internal temperature is 5°F below
desired doneness.
쏋
Tent roast loosely with aluminum foil
after removing from oven.
쏋
Let roast stand 15 to 20 minutes.
The internal temperature rises 5°F
to finish cooking, and the juices firm
up, making carving easier.
3 to 4 pounds
Medium rare: 70 to 90 minutes
Medium: 1-1/2 to 1-3/4 hours
3 to 4 pounds
Medium rare: 1-3/4 to 2 hours
4 to 6 pounds
Medium: 2-1/4 to 2-1/2 hours
Medium rare: 1-1/2 to 1-3/4 hours
Medium: 1-3/4 to 2 hours
4 to 6 pounds
Medium rare: 2 to 2-1/2 hours
Medium: 2-1/2 to 3 hours
PREPARATION
POINTERS
6 to 8 pounds
쏋
Heat oven to 325°F before roasting.
Medium rare: 2-1/2 to 3 hours
쏋
Add flavor by using a rub, such as a
blend of pepper, basil and crushed
garlic, if desired.
쏋
Add salt after cooking.
쏋
Place Round Tip Roast on a rack in
a shallow roasting pan.
CARVING TIPS
Do not add water to the roasting pan
and do not cover.
쏋 Roasts are firmer and easier to
Medium: 3 to 3-1/2 hours
8 to 10 pounds*
Medium rare: 3 to 3-3/4 hours
Medium: 3-3/4 to 4-1/2 hours
*Tent loosely with aluminum foil halfway through roasting time.
CHARCOAL GRILLING
Beef Round Tip Roast
Prepare charcoal grill for indirect
grilling by igniting an equal number
of charcoal briquets on each side
of fire grate, leaving open space in
the center. When coals are medium,
ash-covered (about 30 minutes),
add 3 to 4 new briquets to each side.
Place aluminum foil drip pan in center
between coals. Position cooking
grid with handles over coals so
additional briquets may be added
when necessary.
쏋
쏋 Always use a sharp carving knife.
carve when allowed to stand
15 to 20 minutes.
쏋 For uniform slices, hold knife at
same angle for each cut.
쏋 Beef Round Tip Roast is best carved
into thin, 1/4-inch thick slices.
Remove beef from refrigerator.
Season, as desired. Place on cooking
grid directly over drip pan.
3-14
BEEF EYE ROUND ROAST
This economical boneless cut is completely edible with no waste.
Very lean with an excellent nutrition profile, Beef Eye Round Roast has
a firm texture and milder beef flavor. Its attractive compact shape is similar
to the Tenderloin Roast, but is very different in texture and flavor. For best
eating quality, cook only to medium rare doneness and carve into thin slices.
Sold whole or cut crosswise into smaller roasts. To reduce cooking time,
the roast can be split lengthwise into two thinner roasts. Ideally suited for
roast beef sandwiches, it’s also great marinated and grilled or braised
until fork-tender. The small diameter makes it easy to carve.
Optimum Storage
Refrigerator Storage
(35°F to 40°F)
MERCHANDISING
OPTIONS
쏋
The Lighter Side of Beef — lean
Eye Round Roast is a dieter’s
delight with only 144 calories and 4
grams of fat per serving
쏋
Merchandise with prepared
sauces, such as jarred gravy and
sautéed mushrooms
쏋
Beef Bruschetta (merchandise
with French bread and assorted
spreads, such as garlic-herb
cheese, herb goat cheese, white
bean dip or olive tapenade)
3 to 4 days
Freezer Storage
(0°F or colder)
6 to 12 months
Yield/Servings
1 pound yield
4 (3-ounce) cooked,
trimmed servings
QUALITY
Everyday Roast (boneless)
Source
Round
3-15
BEEF EYE ROUND ROAST
COOKING METHOD
OVEN ROASTING
Beef Eye Round Roast
Heat oven to 325°F. Place roast on
rack in shallow roasting pan. Do not
add water or cover. Roast according
to chart for medium rare doneness.
Remove roast when meat thermometer
registers 135°F for medium rare.
Let stand, loosely covered, 15 to 20
minutes before carving. (Temperature
will continue to rise 10°F to reach
145°F for medium rare.)
PREPARATION
POINTERS
쏋
Heat oven to 325°F before roasting.
쏋
Add flavor by using a rub, such as a
blend of basil, oregano and black
pepper, if desired.
쏋
Add salt after cooking.
쏋
Place Eye Round Roast on rack in
shallow roasting pan.
쏋
Do not add water to roasting pan
and do not cover.
쏋
Recommend cooking to medium
rare doneness (145°F) for best
eating quality.
2 to 3 pounds
Medium rare: 1-1/2 to 1-3/4 hours
CHARCOAL GRILLING
Beef Eye Round Roast
Prepare charcoal grill for indirect
grilling by igniting an equal number
of charcoal briquets on each side
of fire grate, leaving open space in
the center. When coals are medium,
ash-covered (about 30 minutes),
add 3 to 4 new briquets to each side.
Place aluminum foil drip pan in center
between coals. Position cooking
grid with handles over coals so
additional briquets may be added
when necessary.
ROASTING
GUIDELINES
쏋
쏋
쏋
For best results, cook Beef Eye
Round Roast to medium rare (145°F)
doneness. Do not overcook.
Use ovenproof or instant-read
thermometer. Insert thermometer
so that the tip is centered in thickest
part of roast.
Ovenproof thermometers are
inserted before roasting and
remain in place during the entire
roasting process.
쏋
Instant-read thermometers are not
ovenproof and cannot be left in the
roast during cooking. Use to test
roast temperature periodically
toward end of suggested
roasting time.
쏋
Prevent overcooking by removing
Eye Round Roast from oven when
internal temperature is 10°F below
desired doneness.
쏋
Tent roast loosely with aluminum foil
after removing from oven.
쏋
Let roast stand 15 to 20 minutes.
The internal temperature rises 10°F
to finish cooking, and the juices firm
up, making carving easier.
CARVING TIPS
쏋
Always use a sharp carving knife.
쏋
Roasts are firmer and easier to
carve when allowed to stand
15 to 20 minutes.
쏋
For uniform slices, hold knife at
same angle for each cut.
쏋
Beef Eye Round Roast is best carved
into thin, 1/4-inch thick slices.
Remove beef from refrigerator.
Season, as desired. Place on cooking
grid directly over drip pan.
Cover with grill lid and grill over
medium heat according to chart for
medium rare to medium doneness.
Turning is usually not necessary. Add
3 to 4 additional briquets to each side
every 30 minutes or as necessary to
maintain proper heat during grilling.
Transfer roast to carving board; tent
loosely with aluminum foil. Let roast
stand 15 minutes. (Temperature will
continue to rise about 10°F to reach
desired doneness and roast will be
easier to carve.)
2 to 3 pounds
Medium rare: 50 to 70 minutes
3-16
BEEF TOP ROUND ROAST
This economical boneless cut with no waste is lean, full-flavored
and has an excellent nutrition profile. For best eating quality, cook
Beef Top Round Roast only to medium rare doneness and carve into
thin slices. This relatively large roast is ideal for planned leftovers,
for quick weeknight meals.
Optimum Storage
Refrigerator Storage
(35°F to 40°F)
MERCHANDISING
OPTIONS
쏋
The Lighter Side of Beef — lean
Top Round Roast is a dieter’s
delight with only 157 calories and
5 grams of fat per serving
6 to 12 months
쏋
A Great Value for Entertaining or
Sunday Dinner
Yield/Servings
쏋
Cook Once, Eat Twice —
plan on leftovers for quick
family meals such as beef hash
(merchandise with frozen potatoes
O’Brien and barbecue sauce) or
special sandwiches (merchandise
with focaccia or ciabatta breads,
cheese and prepared sun-dried
tomato and pesto spreads)
3 to 4 days
Freezer Storage
(0°F or colder)
1 pound yield
4 (3-ounce) cooked,
trimmed servings
QUALITY
Everyday Roast (boneless)
Source
Round
3-17
BEEF TOP ROUND ROAST
COOKING METHOD
OVEN ROASTING
Beef Top Round Roast
Heat oven to 325°F. Place roast on rack
in shallow roasting pan. Do not add
water or cover. Roast according to
chart for medium rare doneness. Tent
loosely with aluminum foil halfway
through roasting time to prevent roast
from becoming too dark. Remove
roast when meat thermometer
registers 135°F for medium rare.
Let stand, loosely covered, 15 to 20
minutes before carving. (Temperature
will continue to rise 10°F to reach
145°F for medium rare.)
ROASTING
GUIDELINES
쏋
Always use a sharp carving knife.
쏋
For best results, cook Beef Top
Round Roast to medium rare (145°F)
doneness. Do not overcook.
쏋
Roasts are firmer and easier to
carve when allowed to stand 15
to 20 minutes.
쏋
Use ovenproof or instant-read
thermometer. Insert thermometer
so that the tip is centered in thickest
part of roast.
쏋
For uniform slices, hold knife at
same angle for each cut.
쏋
Beef Top Round Roast is best carved
into thin, 1/4-inch thick slices.
쏋
Ovenproof thermometers are
inserted before roasting and
remain in place during the entire
roasting process.
쏋
Instant-read thermometers are not
ovenproof and cannot be left in roast
during cooking. Use to test roast
temperature periodically toward
end of suggested roasting time.
쏋
Prevent overcooking by removing
top round roast from oven when
internal temperature is 10°F below
desired doneness.
쏋
Tent roast loosely with aluminum
foil halfway through roasting time
to prevent roast from becoming
too dark.
쏋
Let roast stand 15 to 20 minutes.
The internal temperature rises 10°F
to finish cooking, and the juices firm
up, making carving easier.
6 to 8 pounds
Medium rare: 2-1/2 to 3 hours
8 to 10 pounds
Medium rare: 3 to 3-3/4 hours
PREPARATION
POINTERS
쏋
Heat oven to 325°F before roasting.
쏋
Add flavor by using a rub, such as
a blend of parsley, lemon peel,
crushed garlic and black pepper,
if desired.
쏋
Add salt after cooking.
쏋
Place Top Round Roast on rack in
shallow roasting pan.
쏋
Do not add water to roasting pan
and do not cover.
CARVING TIPS
3-18
BEEF ROUND SIRLOIN TIP
CENTER ROAST
The most tender muscle in the round tip, this value cut is destined to become
a family favorite. A smaller boneless roast with a shorter cooking time, Beef
Round Sirloin Tip Center Roast is well-suited for contemporary lifestyles.
This roast is very lean with a good nutrition profile. For best eating quality,
cook only to medium rare doneness and carve into thin slices.
Beef Round Sirloin Tip Center Roast is cut from the Beef Round Tip,
Cap Off by following the natural seams to separate the tip side,
tip center and tip bottom. The tip center is left whole and sold as
a roast.
Optimum Storage
Refrigerator Storage
(35°F to 40°F)
MERCHANDISING
OPTIONS
쏋
Easy Sunday Supper
(merchandise with savory herb
blend and oven-ready cheesy
twice-baked potatoes)
쏋
Treat Them to Beef (great roast
beef flavor with lean profile and
affordable price)
쏋
Tasty Sandwiches (merchandise
with Italian herb blend, ciabatta
bread and jarred roasted
red peppers)
3 to 4 days
Freezer Storage
(0°F or colder)
6 to 12 months
Yield/Servings
1 pound yield
4 (3-ounce) cooked,
trimmed servings
QUALITY
Everyday Roast (boneless)
Source
Round/Sirloin
3-19
BEEF ROUND SIRLOIN TIP CENTER ROAST
COOKING METHOD
OVEN ROASTING
Beef Round Sirloin
Tip Center Roast
Heat oven to 325°F. Place roast on rack
in shallow roasting pan. Do not add
water or cover. Roast according to
chart for medium rare doneness.
Remove roast when meat thermometer
registers 140°F for medium rare.
Let stand, loosely covered, 15 to 20
minutes before carving. (Temperature
will continue to rise 5°F to reach 145°F
for medium rare.)
2 to 2-1/2 pounds
ROASTING
GUIDELINES
쏋
For best results, cook Beef Round
Sirloin Tip Center Roast to medium
rare (145°F) doneness. Do not
overcook.
쏋
Use ovenproof or instant-read
thermometer. Insert thermometer
so that tip is centered in thickest
part of roast.
쏋
Ovenproof thermometers are
inserted before roasting and
remain in place during the entire
roasting process.
쏋
Instant-read thermometers are not
ovenproof and cannot be left in roast
during cooking. Use to test roast
temperature periodically toward
end of suggested roasting time.
쏋
Prevent overcooking by removing
round sirloin tip center roast from
oven when internal temperature is
5°F below desired doneness.
쏋
Tent roast loosely with aluminum foil
after removing from oven.
쏋
Let roast stand 15 to 20 minutes.
The internal temperature rises 5°F
to finish cooking and the juices firm
up, making carving easier.
Medium rare: 1-1/4 to 1-1/2 hours
PREPARATION
POINTERS
쏋
Heat oven to 325°F before roasting.
쏋
Add flavor by using a rub, such as
a blend of Dijon mustard, crushed
garlic and thyme, if desired.
쏋
Add salt after cooking.
쏋
Place Round Sirloin Tip Center Roast
on rack in shallow roasting pan.
쏋
Do not add water to roasting pan
and do not cover.
CARVING TIPS
쏋
Always use a sharp carving knife.
쏋
Roasts are firmer and easier to
carve when allowed to stand
15 to 20 minutes.
쏋
For uniform slices, hold knife at
same angle for each cut.
쏋
Beef Round Sirloin Tip Center
Roast is best carved into thin,
1/4-inch thick slices.
3-20
BEEF SHOULDER PETITE
TENDER ROAST
The Beef Shoulder Petite Tender Roast resembles a Beef Tenderloin in shape
but is smaller in size. A whole Shoulder Petite Tender weighs about 8 to 10 ounces.
One of the most tender beef cuts, it’s lean yet juicy, with excellent beef chuck flavor.
The Petite Tender Roast offers maximum convenience; because it’s completely
trimmed and ready to go, it’s very quick-cooking and easy to carve.
Beef Shoulder Petite Tender Roast is a versatile roast that’s elegant enough for
special occasions, yet affordable enough for family meals. Roast or grill whole.
One roast is perfect for two. Cook more than one for larger gatherings —
the cooking time remains the same.
Beef Shoulder Petite Tender Roast is a small separate muscle that rests on
top of the shoulder near the top blade. The shoulder tender is separated
by following the natural seam. All external fat is removed.
Optimum Storage
Refrigerator Storage
(35°F to 40°F)
MERCHANDISING
OPTIONS
쏋
Great for Grilling
(merchandise with simple herb
rubs or bottled marinades)
쏋
Dinner for Two
(merchandise with bottle of wine,
French baguette and salad mix)
쏋
The Lighter Side of Beef —
lean Shoulder Petite Tender Roast
is a dieter’s delight with only
150 calories and 6 grams of fat
per serving
3 to 4 days
Freezer Storage
(0°F or colder)
6 to 12 months
Yield/Servings
1 pound yield
4 (3-ounce) cooked,
trimmed servings
QUALITY
Everyday Roast (boneless)
Source
Chuck
3-21
BEEF SHOULDER PETITE TENDER ROAST
COOKING METHODS
OVEN ROASTING
Beef Shoulder Petite Tender Roast
Heat oven to 425°F. Place beef on
rack in shallow roasting pan. Do not
add water or cover. Roast according
to chart for medium rare to medium
doneness. Remove beef when meat
thermometer registers 145°F for
medium rare; 160°F for medium
doneness. Let stand 5 minutes
before carving.
1/2 to 3/4 pound
20 to 25 minutes
PREPARATION
POINTERS
ROASTING
GUIDELINES
쏋
Heat oven to 425°F before roasting.
쏋
쏋
Add flavor by using a rub, such as
a blend of Dijon mustard and black
pepper, if desired.
For best results, cook Beef Shoulder
Petite Tender Roast to medium
rare (145°F) or medium (160°F)
doneness. Do not overcook.
쏋
Add salt after cooking.
쏋
쏋
When oven roasting, place roast on
rack in shallow roasting pan.
Use an instant-read thermometer.
Insert thermometer so that tip
is centered in thickest part of roast.
쏋
쏋
Do not add water to roasting pan
and do not cover.
쏋
Cooking time remains the same
when preparing more than one
Shoulder Petite Tender Roast.
Instant-read thermometers are
not ovenproof and cannot be left
in during cooking. Use to test
temperature periodically toward
end of suggested roasting time.
쏋
Let stand 5 minutes. The juices firm
up, making carving easier.
CHARCOAL GRILLING
Beef Shoulder Petite Tender Roast
Grill, covered, over medium
ash-covered coals according to
chart for medium rare to medium
doneness, turning occasionally. Remove
beef when meat thermometer registers
145°F for medium rare; 160°F for
medium doneness. Let stand 5 minutes
before carving.
1/2 to 3/4 pound
CARVING TIPS
쏋
Always use a sharp carving knife.
쏋
Roasts are easier to carve when
allowed to stand 5 minutes.
쏋
For uniform slices, hold knife at
same angle for each cut.
쏋
Carve Beef Shoulder Petite Tender
across the grain, into thick or
thin slices.
14 to 18 minutes
GAS GRILLING
Beef Shoulder Petite Tender Roast
Grill, covered, over medium heat
according to chart for medium
rare to medium doneness, turning
occasionally. Remove beef when
meat thermometer registers 145°F
for medium rare; 160°F for medium
doneness. Let stand 5 minutes
before carving.
1/2 to 3/4 pound
14 to 19 minutes
3-22
BEEF CHUCK EYE ROAST BONELESS
The Beef Chuck Eye Roast Boneless is an impressive roast that is
a great value and simple to prepare. Dry roasting brings out this cut’s
great beef flavor.
Optimum Storage
Refrigerator Storage
(35°F to 40°F)
MERCHANDISING
OPTIONS
쏋
Elegant Entertaining
3 to 4 days
쏋
Homestyle Dinner Favorites
Freezer Storage
(0°F or colder)
쏋
Dinner: Possible (merchandise
with steam-in-the-bag vegetables
and baking potatoes)
쏋
Spicy Supper (merchandise
with tri-color peppercorns
and horseradish)
6 to 12 months
Yield/Servings
1 pound yield
3 to 3-1/2 (3-ounce) cooked,
trimmed servings
QUALITY
Everyday Roast (boneless)
Source
Chuck
3-23
BEEF CHUCK EYE ROAST BONELESS
COOKING METHOD
OVEN ROASTING
Beef Chuck Eye Roast Boneless
Heat oven to 350°F. Place roast on
rack in shallow roasting pan. Do not
add water or cover. Roast according
to chart for medium rare to medium
doneness. Remove roast when meat
thermometer registers 135°F for
medium rare; 150°F for medium
doneness. (Temperature will continue
to rise 10°F to reach 145°F for medium
rare; 160°F for medium.)
ROASTING
GUIDELINES
쏋
Tent loosely with aluminum foil after
removing ffrom oven.
쏋
For best results, cook Beef Chuck
Eye Roast Boneless to medium
rare (145°F) or medium (160°F)
doneness. Do not overcook.
쏋
Let roast stand 15 to 20 minutes.
The internal temperature rises 10°F
to finish cooking and the juices firm
up, making carving easier.
쏋
Use ovenproof or instant-read
thermometer. Insert thermometer
so that tip is centered in thickest
part of roast.
쏋
3 to 4 pounds
Medium rare: 1-1/4 to 1-3/4 hours
쏋
Instant-read thermometers are
not ovenproof and cannot be left
in during cooking. Use to test
temperature periodically toward
end of suggested roasting time.
쏋
Prevent overcooking by removing
Beef Chuck Eye Roast Boneless
from oven when internal
temperature is 10°F below
desired doneness.
Medium: 1-3/4 to 2-1/4 hours
PREPARATION
POINTERS
쏋
Heat oven to 350°F before roasting.
쏋
Add flavor by using a rub, such as a
blend of mixed peppercorns, thyme,
garlic and salt, if desired.
쏋
Season with salt after cooking.
쏋
Place chuck eye roast on rack in
shallow roasting pan.
쏋
Do not add water to roasting pan
and do not cover.
Ovenproof thermometers are
inserted before roasting and remain
in place during the entire roasting
process.
CARVING TIPS
쏋
Always use a sharp carving knife.
쏋
Roasts are firmer and easier to
carve when allowed to stand 15
to 20 minutes.
쏋
For uniform slices, hold knife at
same angle for each cut.
쏋
Carve Beef Chuck Eye Roast
Boneless across the grain, into
thin slices.
For more information visit BeefRetail.org
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© 2003, revised 2008. Cattlemen’s Beef Board & National Cattlemen’s Beef Association
3-24