Roasts

Roasts are a favorite and convenient way to prepare beef. Three major cuts of beef make up the inexpensive roasts.

Round: Eye rounds, bottom rounds, and rump roasts all come from the round, or hind leg. Roasts from the round tend to be lean and somewhat tougher, so they should be sliced thin when serving. (Tougher cuts of meat can seem tender when thinly sliced across the grain.)

Eye rounds are flavorful but not as tender as the most expensive tenderloins, though they have the same thin shape.

Bottom rounds tend to be dry and tough unless they are slow-roasted.

Top rump roasts are slightly superior in flavor and texture to bottom rump roasts. Rump roasts are best cooked by braising.

Chuck: This is meat from between the neck and shoulders. Chuck roasts are more tender, fatty, and flavorful than ones from the round, but they're harder to find.

Loin: Cuts from the pelvic bone to the ribs. The most expensive and tender cuts of beef come from here.

Grades

There are three main grades of beef: prime, choice, and select. The grades, given by the U.S. Department of Agriculture, are based on the meat's marbling and overall quality. The more marbling, or streaks of fat, the more flavorful the meat and the higher the grade.

Prime: The most flavorful and most expensive grade. Prime beef has the most marbling and is more likely to be found at restaurants and butcher shops than at supermarkets.

Choice and Select: Most of the beef in supermarkets falls into these groups. Choice has more marbling than select.