Beef Roasts

The steer offers lots of possibilities for roasting. Choosing the best cut to roast depends on how you are serving it, to how many people, and, of course, your budget. If it is a special occasion and you want to stand triumphantly at the end of the table cutting thick slices of rare meat, you will need a roast cut from the rib or loin section of the steer. If it is a family affair, or you are cooking for a crowd, you can get by with a roast taken from the sirloin, often called the sirloin butt, which is tender enough to serve in somewhat thick slices. If you want an inexpensive roast, consider one of the cuts from the leg, such as top round, bottom round, eye of round, or rump. Don’t overcook these roasts—they are lean and can dry out easily—and slice them as thinly as you can, so they aren’t tough. They are great for sandwiches.