Cooked meat with Rosemary seasoning

What You Need To Know About Holiday Meat Prep

The holiday season often has us trying new recipes and techniques. And when it comes to meat, things can get complicated. Standing in front of the meat counter can be confusing and frustrating because there are so many options.

Many names of beef cuts sound similar; it can be hard to know which one is best for your meal. Then, once you made the perfect choice, it’s important to know how to cut, prep and serve to get the best results. Let these simple tips help you choose the perfect Simple Truth® beef for your holiday meal.

Beef Ribeye Roast – One of the more popular choices for the holidays since it’s the same cut as a standing rib roast. These fancier cuts are perfect for roasting or slicing into ribeye steaks.

Top Sirloin Roast – Equally impressive, but a little more affordable, is the top sirloin roast. This popular cut comes from the lower section of the cow’s back. Rich in beefy flavor, these roasts hold their natural moisture and are very tender. They are also great for roasting or slicing into individual steaks.

Rump Roast, Beef Roast & Pot Roast – Although these cuts are still suitable for roasting, they tend to be slightly tougher and drier. These are the types of roasts often used in everyday cooking. Try braising, stewing or using a slow cooker to tenderize the meat.

Porterhouse & T-bone Steak – Some of the more tender and desirable cuts of beef come from behind the ribs. Our favorite way to cook these steaks is over dry heat, like grilling or pan-fried.

London Broil – Not as fancy as the porterhouse and T-bone steaks, London broil is a great weekday steak. It’s a very versatile cut that can be broiled or grilled.

Remember, the number 1 rule for cooking any type of meat is to never overcook. It is important to invest in a good meat thermometer. Let your roast sit at room temperature before serving, as the meat will continue to cook out of the oven.