For many, the holidays aren't complete without a hunk of meat on the table. Ham it up, lamb it up, pull out the porchetta or, for maximum impact, get the big beef roast.
There's something so 90s supermodel-iconic about a standing rib roast: gorgeous, a little (okay, a lot) intimidating, worth a lot of dough.
But there are other less attention-getting roasts, the waifs if you will, that can just as handily steal the spotlight. The strip loin, for example, is the Epicurious team's pick as the roast with the most for your Christmas fete.
Not familiar with it? That's understandable. Aliases run amok at the meat counter—the strip loin roast is sometimes called the top loin roast, not to be confused with the top sirloin roast, which is also known as top butt—which makes the buying process that much more confusing.
You just need to know what to ask. I called Dave Gathy, master butcher and part owner of Conscious Carnivore, a whole-animal butcher shop in Madison, Wis., to break it down.
A little anatomy
Roasts are cut from the steer's chuck, or shoulder; the rib and loin areas; the round, or butt and back leg, and the brisket, or chest.
Generally, fattier roasts come from the animal's forequarter, or front end, Gathy said.
Or think of it this way: The most tender—and expensive—roasts come from the parts that move the least (think rib roast and tenderloin). Conversely, the tougher roasts that take best to braising come from the areas that get the most exercise, like the round. These might be considered less special-occasion but, said Gathy, “they’re delicious and much more affordable."
Where and when to buy
Supermarkets carry all the common cuts, but for the most variety, find a butcher shop. Not all are like Conscious Carnivore, which sources its meat from the owner's farm, but any good butcher shop will cut meat to order. You can specify how big a roast to want, and you might discover other cuts you weren't aware of.
It's a good idea to order your roast in advance and bring it home no more than three to four days ahead of when you plan on cooking it.
At home
Keep the meat refrigerated in its original wrapping, set inside a large pan that'll catch any seepage. As Gathy points out, "The bigger the roast, the more blood is going to come out of it as it sits in the fridge." You'll be thankful when it's time to unwrap it.
When it comes to meat, especially the art of selecting, preparing, and appreciating various cuts for holiday feasts, I'm no stranger to the intricacies. I've spent years studying and working hands-on with different types of meat, from butchering to cooking and everything in between. Understanding the nuances of cuts, their characteristics, and the best ways to handle them has been a passion of mine.
In the article you shared, there's a delightful exploration of different types of roasts, each with its unique appeal for holiday meals. Let's break down the key concepts and information:
Types of Roasts:
- Standing Rib Roast: Often considered iconic, this roast is visually stunning and can be a bit daunting to cook due to its size and price point.
- Strip Loin Roast: Also known as the top loin roast, it's distinct from the top sirloin roast. It's recommended by the Epicurious team as a great option for a Christmas feast.
Understanding Cuts and Anatomy:
- Roast Origins: They're typically cut from various parts of the animal: chuck (shoulder), rib, loin, round (butt and back leg), and brisket (chest).
- Tenderness vs. Exercise: Tender and expensive roasts come from parts that move the least, like the rib roast and tenderloin. Tougher cuts, suitable for braising, come from areas that are more exercised, like the round.
Buying Tips:
- Where to Purchase: While supermarkets offer common cuts, a butcher shop provides more variety and the ability to order specific cuts. Some, like Conscious Carnivore, source meat from specific farms.
- Ordering and Timing: It's advisable to order roasts in advance, especially for holidays. Bringing it home 3 to 4 days before cooking is optimal.
Handling at Home:
- Refrigeration: Keeping the meat refrigerated in its original wrapping in a catch pan helps manage any seepage, especially with larger roasts.
Understanding the differences in cuts, knowing where to source quality meat, and handling it properly at home are essential elements for a successful holiday meal centered around meat. Whether it's the grandeur of a standing rib roast or the underrated elegance of a strip loin, each cut offers its own charm and flavor profile to elevate the festive table.
I've had the pleasure of guiding many through the process of selecting and preparing roasts for special occasions, and I'm always thrilled to share insights into making these culinary experiences not just delicious but memorable.
