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round tip
- Thread starter JimmyF
- Start date
D. L. Whitehead
TVWBB Super Fan
Hi Jimmy,
Round tip is typically more than 90% lean--or less than 10% fat. That's a pretty lean cut of beef. Besides that, it has relatively little collagen. It can be a very good cut of beef, but doesn't lend itself to pulling like a pork butt.
It can be cooked low and slow or at a higher temperature. That's just a personal preference. If you want thick steak-like slices, you best be cooking it to an end temperature of 150 degrees F. or less--including the rise in temperature during resting. Otherwise, it will not be tender for thick slices. Sliced thinly, you can cook Round roasts to a higher temperature and, still, make some delicious stacked beef sandwiches.
This is an Eye of the Round smoked low and slow. Still moist and juicy. It was sliced thin for sandwiches. Many others cook Round roasts at higher temperatures--often reverse searing them. Maybe someone will post a photo of a Round roast done this way. There has been many, many beautiful photos of Round roasts gracing this bulletin board.
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Round tip is typically more than 90% lean--or less than 10% fat. That's a pretty lean cut of beef. Besides that, it has relatively little collagen. It can be a very good cut of beef, but doesn't lend itself to pulling like a pork butt.
It can be cooked low and slow or at a higher temperature. That's just a personal preference. If you want thick steak-like slices, you best be cooking it to an end temperature of 150 degrees F. or less--including the rise in temperature during resting. Otherwise, it will not be tender for thick slices. Sliced thinly, you can cook Round roasts to a higher temperature and, still, make some delicious stacked beef sandwiches.
This is an Eye of the Round smoked low and slow. Still moist and juicy. It was sliced thin for sandwiches. Many others cook Round roasts at higher temperatures--often reverse searing them. Maybe someone will post a photo of a Round roast done this way. There has been many, many beautiful photos of Round roasts gracing this bulletin board.
###
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimmyF:
Thanks for the reply, just a bad choice of meat </div></BLOCKQUOTE>
Depends.
Yes if you wanted to make pulled beef, you would use chuck roast or a chuck roll for pulled beef.
No if you wanted roast beef. If you wanted to make roast beef you just cooked it too long is all.
Thanks for the reply, just a bad choice of meat </div></BLOCKQUOTE>
Depends.
Yes if you wanted to make pulled beef, you would use chuck roast or a chuck roll for pulled beef.
No if you wanted roast beef. If you wanted to make roast beef you just cooked it too long is all.