roasts

[Corey Elks]

the only kind of roast ive made has been a chuck or english cut. Ive always done these low and slow til internal temp around 200 or fork tender. Now the other kinds of roasts ( top round bottom round, etc ) are these intended to be cooked just to rare or medium rare or medium etc. and then sliced? Is there a lot more connective tissue on the chuck and english cut roast? therefore have to cook much longer and slower. thanks

 

[Noe]

Corey from the chuck which is the lower neck & upper shoulder area u get chuck roast,cross rib english roast,shoulder roast, shoulder clod roast, arm roast & chuck eye roast.

From the hind leg which is the butt,ham and thigh where the round is u get rump roast, round roasts.

All i know is that from the shoulder area the meat is tougher due to the all the work the shoulders do.
Now from the hind leg area the meat seems to be a bit more tender.