We look for the best cut of beef for pulled beef
If you’re wondering what cut of beef would be best to use for pulled beef, we’ve put together a little cheat sheet for you.
Chuck roasts –
The chuck roast is an excellent choice for any slow cooking method including roasting, stewing and braising. It’s highly flavorful because it comes from the shoulder area which has more connective tissue and this makes it ideal for a slow cooking method since connective tissue needs to be broken down.
Top Blade –
This roast is also known as a flat-iron roast, top blade steak or petite tender. When it comes to flavor this cut is probably one of the most flavorful of all the beef roasts. It’s also very lean and since it does so well when cooked at high heat, broil, grill or sear it. Perfect for steak sandwiches!
Rump –
Similar to other cuts from the round, rump is a lean roast that offers good flavor while staying tender. It’s commonly used in Dutch Oven recipes or used as a pot roast. Rump should be sliced across the grain when served. This cut also works well for any recipe calling for cubed beef.
Bottom Round –
This roast comes from the hind quarter which has a leg bone still attached and is lean with some marbling of fat throughout. It’s best prepared as a pot roast or made into Swiss steak. It also works well in soups, stews and casseroles.
Eye Of Round –
This roast is generally on the tough side, so it works best when marinated for several hours before cooking at a low temperature in your slow cooker or oven. Also great for braising.
Now that you know what cut of beef to use for your next pot roast, go ahead and give it a try today!
There are many possible cuts of beef that can be used when making a roast dinner. They are by no means exhaustive, but the list above discusses the most common ones.
I hope this was useful! If you feel I’ve missed something or need to add something, please let me know in the comments below.
Thanks for reading! And happy cooking 🙂