SALT LAKE CITY, UT – (GOOD THINGS UTAH) — The ins and outs of beef can be confusing. Which cut is best for the recipe you are making? Today we are joined by Jana McMurdie to talk about the difference between different roasts. Braden and Jana McMurdie own and run McMurdie Meats and they sell fresh meat in northern Utah.
Chuck roast –
- It is the most common used roast
- Delicious, rich, beefy flavor
- Best for “Sunday Dinner”
- Very tender if it is cooked low and slow
- Recipes: roast and veggies, beef burgundy, and classic roast beef
Rump roast –
- Extra lean roast with minimal marbling
- Great in recipes that require thinly sliced cuts or shredded beef
- Great beef flavor and is normally a very affordable price
- For big families
- Recipes: herb crusted roast and veggies, Italian beef sandwiches, shredded beef tacos, and carnitas
Sirloin tip roast –
- A very marbled roast
- Very versatile
- Very affordable
- Can be roasted or grilled
- Another great option for “Sunday dinner”
- Recipes: beef barboca, Mongolian beef, beef tips and gravy, and beef stroganoff
Tri-tip roast –
- Shaped like a triangle
- Delicious, rich, beef flavor with a widespread of marbling
- Very tender roast that should be cooked low and slow
- Popular for people who like to smoke and grill meats
- Increased price
- Recipes: grilled tri-tip, marinated tri-tip, and slow cooker philly cheesesteak sandwiches
Bone-in round roast –
- Great texture and flavor for the price
- Affordable price and a very common choice
- Can be roasted and sliced thin
- Recipes: roast beef sandwiches, French dip sandwiches, shredded beef tacos, BBQ beef sandwiches, and beef enchiladas
To get 10% off their beef use the code: GTU10 on their website.
With being a professional in all things beef they also have some great recipes. They are sharing one with us today. Beef barboca, it is a traditional Mexican dish made with shredded beef.
- 1 – 3-4lb. beef roast
- 1 teaspoon onion powder
- 2 teaspoons minced garlic
- 1 tablespoon oregano
- 3 teaspoons salt
- 1 teaspoon pepper
- 1 cup beef broth
- 2 tablespoons lime juice
- 3 tablespoons apple cider vinegar
- 1 package street taco flour shells
- Optional toppings: shredded cheese, salsa fresca, cilantro, etc
- In a small bowl, combine beef broth, lime juice and apple cider vinegar together and pour into the bottom of a slow cooker.
- In a separate bowl, combine all the seasonings together to make a rub. Rub generously all over the roast and place in the slow cooker.
- Cover and cook on low 8-10 hours.
- When done cooking, remove roast from slow cooker and shred. If desired, save 1 cup of juice from slow cooker and mix into shredded roast to make moister.
- Assemble the street tacos by first warming up the tortillas, then adding in desired amount of beef, cheese and additional toppings.
For recipes from the McMurdie’s check out their social media and website.