Learn how to pick out a amazing Pot roast!

Here are a some good “Pot roasting ideas”, for you to pot for those cold days ahead.

(above) Three proper pieces of Boneless Chuck roast.

It’s time to break out your crock pot!   

I love to eat pot roast this time of year, and so do a lot of you. They’re easy to cook and if you own a crock pot, there is nothing to cooking one! If your’re single or a college student it’s a must. A crock pot can cost less than 20$ click here on Amazon.  In this post we will go over the different cuts of beef and how to pick out a proper one!

So what’s a pot roast? 

   A Pot roast can be many different cuts, from different parts of the cow. It’s usually from the fattier sections of the cow. Once i had a Chef ask “why wouldn’t I suggest a boneless loin roast to pot”? I answered him like this ” Pot roast comes from the basic cuts of the cow. When it’s cooked properly it doesn’t matter how fancy the cut of meat is”. Buying a expensive cut of beef like a “filet roast or beef loin roast” to pot, is just silly!

A Pot roast is a simple cut of meat cooked slowly cooked with basic ingredients, that’s all that is needed.All you need is a pot, water and vegetables. Its a inexpensive meal that goes a long way and is….. always tastes better the next day! 

  • Bottom round roast
(Above) A whole Bottom round sectioned into three pieces. The left piece is the (Bottom round) in the center (Bottom round Center cut) and on the right is the ( Rump).

The Bottom round cut is the cut that is on the left side of the photo above. It’s the cheapest out of all the roasts but, is a cut with a good grain and goes a long way! Sizes range from 3-6 lbs. I feel anything bigger than 4 lbs you are going to have to cut into half to fit it into a pot.

(Above) Bottom round

The Center cut of the Bottom round is a personal favorite of mine! I feel that it has a good grain with a lot of meat. As you can see in the photo below, it’s just a lovely cut . Sizes tend to range from 3-4 lbs . Keep that in mind when picking one out. The Center cut of Bottom Round and Bottom round roast are usually 3-4 $ lb.

(Above) Center cut bottom round .

The Rump roast is the cut that is on the far right in the photo below. It has a lot of grain and most people feel it’s the best cut from the bottom round. The Rump costs a little more than the other two, but won’t break the bank. The Rump roast tends to range from 3-6 lbs.

(Above) Rump roast.

All Rump roast cuts come from the hind of a cow. Generally they’re little tuff , but when they are slow cooked it is as tender as hell! The Rump roast will cost around 4-5$ lb on average.

Ok, how about some Shoulder roasts?


(Above) a beautifully grained boneless Shoulder roast.

A Shoulder roast is another wonderful cut of beef for potting! It is on sale alot during the cooler months and is a hearty piece of meat. This cut comes from the shoulder of the cow. The Shoulder roast is a marriage between being lean and having good marbling. I prefer this cut of beef  for when I make my chopmeat. The Shoulder roast size ranges from 2 1/2 -6 lbs. They cost around 5$ lb, and is even cheaper when it is on sale!

(Above) A Boneless Chuck roast

The Boneless Chuck roast is the Cadillac of the roasts that I have mentioned. It has it all! Flavor, marbling and great texture! This roast tends to be bigger in diameter.The Boneless chuck roast are about 8 inches in diameter . The cut from the center (as in the photo above)  is a good reference in choosing a roast

The Boneless chuck roast does cost a little more. It generally cost around 6-8$ a pound per cut. It might cost a bit more, but it makes up for it in flavor!

   There are a few things to remember when buying a Pot roast…..

1. Always check the color and marbling of the meat you are picking out. The photos above are perfect examples to reference from.

2. A low flame and a lot of time is what makes a good roast! 

3. A half of a pound per person is the recommended serving size. 

As always … It’s not the person that makes the meat, but it’s the meat that makes the meal!

Kfm 

Pork belly anyone?

Over the last couple of years this cut of pork has been gaining in popularity!          

(Above) Pork belly

 

“So what’s the big deal with pork bellies”?

When Pork bellies are cooked correctly, they’re great! They are extremely tender and its easy to make a “pig of yourself” while eating them.The combination of fat, meat and skin is what makes them great.

A popular cut of pork served in bbq styled restaurants all over the united states. I have also seen the skin cut into little cubes and served over collared greens.

I have also heard people making thier own home made bacon out of them.

The pork belly is synonyms with its name. It’s from the belly of the pig.

(Above) A whole pork belly.

How do pick one out?  

   Picking one out dependents on how may people you feed.

Preferably you want a piece with a light color and a fresh pink glow. The darker the pork is , the older it is! You also want a piece with a firm but tender feel. If it’s overtly loose or sticky to the touch avoid it.

 

(Above) A beautiful cavity side of Pork belly. NOTICE the fresh color of the meat and bones! 

A whole Pork belly will serve a family of 5 easily.If you buy a whole one and have a small grill, you might want to ask your butcher cut it into 3 pieces. A whole Pork belly is about 23 inches. If you have a smaller family, a 4 rib piece will do. Most people either grill them or smoke them.

(Above) 2 pieces Pork belly cut from a whole piece.

Another way to order them is to have them sliced. When they are sliced it is easier to cook them in a grill. They will also cook faster as well. Usually one rib will feed each person depending how much you can eat.

(Above) Pork belly sliced.

1.When ordering take account of how many you are feeding.
2. Always check the color of your meat and it’s bones (if there are any).

3. FIgure out how you going to cook it, to figure out how to have it cut.

4. When ever you need help , just ask your butcher or message  🙂

Thanks everyone!

Best of luck, and when in doubt, go with meat!

Kfm