Best Beef Cuts for Oven Roasting
Oven roasting is the simplest way to prepare beef – just season and let the oven do the rest. And with these cuts of beef, your centerpiece is sure to be both delicious and memorable.
Chateaubriand Tenderloin Roast
The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.
Shoulder Petite Tender
Juicy and tender, it is shaped like the Tenderloin but is smaller and more affordable. Perfect to grill or broil.
Ribeye Roast
Savory and fine-textured with generous marbling. A classic holiday roast.
Tri-Tip Roast
Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.
Top Sirloin Petite Roast
Lean cut that is a smaller version of the larger Top Sirloin Roast and ideal for roasting.
Bottom Round Rump Roast
Boneless and lean and best for slow-cooking.
Top Round Roast
A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain.
Sirloin Tip Roast
This boneless, lean cut is great value. Best when roasted and carved into thin slices.
Eye of Round Roast
A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.
Bottom Round Roast
Great value and very lean. Best for roasting or slow-cooking and slicing thin.