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Show Can you name beef cuts? Tender, juicy, mouth-watering roast beef, perhaps brought to the table artistically artistic-ally garnished with broiled mushrooms, spells eating at its finest whatever the occasion. occas-ion. But when it comes to selecting se-lecting beef for roasting, are you really certain which cuts to choose ? Beef can be divided into two categories tender and less-tender less-tender and the cooking method follows accordingly, states meat authority Reba Staggs. The less-tender cuts require moist heat braising in a covered utensil to be tender when served. Roasting, that is cooking the meat uncovered in the oven, is recommended only for the tender beef roasts. And which are these? Of course, you can name standing and rolled rib roasts, rib eye or Delmonico roasts and beef tenderloin. But some cuts from the round may also be roasted. If the meat is very high quality with ample marbling mar-bling through the lean, the following fol-lowing cuts qualify: sirloin tip roast (sometimes called short sirloin, top sirloin or sirloin butt), standing rump and rolled rump. Roasting Procedures To cook beef cuts by roasting, roast-ing, place the meat fat side up on a rack in an open roasting roast-ing pan. Insert a meat thermometer ther-mometer so that the bulb rests in the center of the roast but not in fat or on bone. Roast in a slow oven (300 degrees to 325 degrees F.) until un-til the meat thermometer registers reg-isters 140 degrees F. for rare, 160 degrees F. for medium and 170 degrees F. for well-done. Mushroom Garnish You'll enjoy a delicious fresh mushroom garnish for the roast beef platter. Try Deviled Mushrooms, prepared pre-pared by stuffing the centers of 6 large mushrooms with a 2 ounce can of deviled ham. Broil 8 to 10 minutes, then sprinkle with chopped parsley. |