Inside Round Roast Beef
Inside Round Roast Beef has a subtle flavour. It can also be fabricated into steaks which are improved by tenderization or marination, but Inside Round is most often roasted and sliced for roast beef.
Taken from the lean round, Inside Round Roast Beef is more flavourful than Eye of Round and more tender than Outside Round Roast Beef.
How to Cook
Best oven roasted at low temperatures (275°F/135°C) to at least medium rare (145°F/63°C). Carve across the grain into thin slices to optimize tenderness.
Similar to Top Sirloin if braised or roasted slowly then sliced thin to enhance its tenderness. But the Inside Round (also called Top Round, because it comes from the inside of the leg), is actually a good cut of meat for roasting, as long as it’s done slowly at a low temperature.
Boneless Bottom Blade Roast
One of the best beef cuts for pot roast or cut into chunks for stew. Slowly simmer/braise in a seasoned broth in a covered container for optimal tenderness.
A Boneless Bottom Blade Roast is a joint of beef, cut from the chuck. The chuck area is the spot behind the shoulder blades next to the rib area. A whole blade roast needs to be treated as a pot roast, i.e. cooked with moist heat.
How to Cook
Although it is considered tender, this relatively lean roast should be marinated in a flavourful mixture with an acid, such as vinegar, wine, or lemon juice, for at least two hours before being cooked, regardless of the method. The Boneless Bottomless Blade Roast is a good cut for braising, as well as for making into kebabs, fajitas, and stir-fry.