Beef & Lamb in Meat & Seafood

Which cut of beef is best for pot roast?

Tougher cuts of meat work best for pot roast, such as chuck, round, and brisket. You can find specific cuts of these meats labeled at the store or butcher shop as chuck roast, boneless chuck roast, bottom round roast, rump roast, or beef brisket.

How do I prepare lamb shoulder chops?

Lamb shoulder chops are a thicker, fattier, and denser cut of lamb than regular lamb chops. They are commonly cooked low and slow, roasted in the oven for three to five hours. Stewing is another preparation method that breaks down the tough meat. You can also grill the chops on an indoor or outdoor grill until the desired doneness. Allow the chops to rest for about 10 minutes before serving.

What’s the difference between ground sirloin and ground chuck?

Ground sirloin is typically 7 to 10 percent fat whereas ground chuck is 20 to 25 percent fat. Due to the higher fat content, ground chuck is more flavorful than sirloin. Ground sirloin is usually more expensive than ground chuck.