{"id":1766,"date":"2020-04-22T23:01:26","date_gmt":"2020-04-22T23:01:26","guid":{"rendered":"https:\/\/nzspringvalebeef.com\/?page_id=1766"},"modified":"2020-05-25T16:21:46","modified_gmt":"2020-05-25T16:21:46","slug":"roast-beef","status":"publish","type":"page","link":"https:\/\/nzspringvalebeef.com\/en-ca\/roast-beef\/","title":{"rendered":"Roast Beef"},"content":{"rendered":"\n<div class=\"wp-block-columns nav-products-steak is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column nav-product-steak is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-button is-style-outline is-style-outline--1\"><a class=\"wp-block-button__link\" href=\"\/en-ca\/products\/steak\/\">Steak<\/a><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-button is-style-outline is-style-outline--2\"><a class=\"wp-block-button__link\" href=\"\/en-ca\/products\/ground\/\">Ground<\/a><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link\" href=\"\/en-ca\/products\/roasts\/\">Roast<\/a><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-button is-style-outline is-style-outline--3\"><a class=\"wp-block-button__link\" href=\"\/en-ca\/products\/stewing\/\">Stewing<\/a><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-button is-style-outline is-style-outline--4\"><a class=\"wp-block-button__link\" href=\"\/en-ca\/recipes\/roast-beef-recipes\/\">ROAST Recipes<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Inside Round Roast Beef<\/h2>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"480\" height=\"480\" src=\"https:\/\/nzspringvalebeef.com\/wp-content\/uploads\/2020\/02\/Raw_InsideRound_Roast_480_480.jpg\" alt=\"\" class=\"wp-image-80\" srcset=\"https:\/\/nzspringvalebeef.com\/wp-content\/uploads\/2020\/02\/Raw_InsideRound_Roast_480_480.jpg 480w, https:\/\/nzspringvalebeef.com\/wp-content\/uploads\/2020\/02\/Raw_InsideRound_Roast_480_480-300x300.jpg 300w, https:\/\/nzspringvalebeef.com\/wp-content\/uploads\/2020\/02\/Raw_InsideRound_Roast_480_480-150x150.jpg 150w\" sizes=\"auto, (max-width: 480px) 100vw, 480px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-gallery columns-1 is-cropped wp-block-gallery-5\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"480\" height=\"480\" src=\"https:\/\/nzspringvalebeef.com\/wp-content\/uploads\/2020\/05\/Springvale_InsideRoundRoast_480_480.jpg\" alt=\"\" data-id=\"2075\" data-full-url=\"https:\/\/nzspringvalebeef.com\/wp-content\/uploads\/2020\/05\/Springvale_InsideRoundRoast_480_480.jpg\" data-link=\"https:\/\/nzspringvalebeef.com\/en-ca\/_springvale_insideroundroast_480_480\/\" class=\"wp-image-2075 is-layout-flex wp-block-gallery-is-layout-flex\" srcset=\"https:\/\/nzspringvalebeef.com\/wp-content\/uploads\/2020\/05\/Springvale_InsideRoundRoast_480_480.jpg 480w, https:\/\/nzspringvalebeef.com\/wp-content\/uploads\/2020\/05\/Springvale_InsideRoundRoast_480_480-300x300.jpg 300w, https:\/\/nzspringvalebeef.com\/wp-content\/uploads\/2020\/05\/Springvale_InsideRoundRoast_480_480-150x150.jpg 150w\" sizes=\"auto, (max-width: 480px) 100vw, 480px\" \/><\/figure><\/li><\/ul><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<p>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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">The Cut<\/h3>\n\n\n\n<p>Taken from the lean round, Inside Round Roast Beef is more flavourful than Eye of Round and more tender than Outside Round Roast Beef. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How to Cook<\/h3>\n\n\n\n<p>Best\noven roasted at low temperatures (275\u00b0F\/135\u00b0C) to at least medium rare\n(145\u00b0F\/63\u00b0C). Carve across the grain into thin slices to optimize tenderness.<\/p>\n\n\n\n<p>Similar to Top Sirloin if braised or roasted slowly then sliced thin to enhance its tenderness.&nbsp;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&#8217;s done slowly at a low temperature.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Boneless Bottom Blade Roast<\/h2>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"480\" height=\"480\" src=\"https:\/\/nzspringvalebeef.com\/wp-content\/uploads\/2020\/02\/Raw_Blade_480_480.jpg\" alt=\"\" class=\"wp-image-77\" srcset=\"https:\/\/nzspringvalebeef.com\/wp-content\/uploads\/2020\/02\/Raw_Blade_480_480.jpg 480w, https:\/\/nzspringvalebeef.com\/wp-content\/uploads\/2020\/02\/Raw_Blade_480_480-300x300.jpg 300w, https:\/\/nzspringvalebeef.com\/wp-content\/uploads\/2020\/02\/Raw_Blade_480_480-150x150.jpg 150w\" sizes=\"auto, (max-width: 480px) 100vw, 480px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"480\" height=\"480\" src=\"https:\/\/nzspringvalebeef.com\/wp-content\/uploads\/2020\/05\/Springvale_BonelessBeefBottomRoast_480_480.jpg\" alt=\"\" class=\"wp-image-2071\" srcset=\"https:\/\/nzspringvalebeef.com\/wp-content\/uploads\/2020\/05\/Springvale_BonelessBeefBottomRoast_480_480.jpg 480w, https:\/\/nzspringvalebeef.com\/wp-content\/uploads\/2020\/05\/Springvale_BonelessBeefBottomRoast_480_480-300x300.jpg 300w, https:\/\/nzspringvalebeef.com\/wp-content\/uploads\/2020\/05\/Springvale_BonelessBeefBottomRoast_480_480-150x150.jpg 150w\" sizes=\"auto, (max-width: 480px) 100vw, 480px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<p>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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">The Cut<\/h3>\n\n\n\n<p>A&nbsp;Boneless Bottom Blade Roast&nbsp;is a joint of beef,&nbsp;cut&nbsp;from the chuck. The chuck area is the spot behind the shoulder blades next to the rib area. A whole&nbsp;blade roast&nbsp;needs to be treated as a pot&nbsp;roast, i.e. cooked with moist heat.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How to Cook<\/h3>\n\n\n\n<p>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.&nbsp;The Boneless Bottomless Blade Roast is a good cut for&nbsp;braising, as well as for making into kebabs, fajitas, and stir-fry.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<div id=\"NBIBreadCrumbs\"><a href=\"\/en-ca\/\">Home<\/a> &gt; <a href=\"\/en-ca\/products\/steak\/\">Products<\/a> &gt; Roast Beef<\/div>\n","protected":false},"excerpt":{"rendered":"<p>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. The Cut Taken from the lean round, Inside Round Roast Beef is more flavourful than Eye of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"templates\/template-full-width.php","meta":{"advgb_blocks_editor_width":"","advgb_blocks_columns_visual_guide":"","footnotes":""},"class_list":["post-1766","page","type-page","status-publish","hentry"],"coauthors":[],"author_meta":{"author_link":"https:\/\/nzspringvalebeef.com\/en-ca\/author\/netbutlersinc\/","display_name":"admin"},"relative_dates":{"created":"Posted 6 years ago","modified":"Updated 6 years ago"},"absolute_dates":{"created":"Posted on April 22, 2020","modified":"Updated on May 25, 2020"},"absolute_dates_time":{"created":"Posted on April 22, 2020 11:01 pm","modified":"Updated on May 25, 2020 4:21 pm"},"featured_img_caption":"","featured_img":false,"series_order":"","_links":{"self":[{"href":"https:\/\/nzspringvalebeef.com\/en-ca\/wp-json\/wp\/v2\/pages\/1766","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nzspringvalebeef.com\/en-ca\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/nzspringvalebeef.com\/en-ca\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/nzspringvalebeef.com\/en-ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nzspringvalebeef.com\/en-ca\/wp-json\/wp\/v2\/comments?post=1766"}],"version-history":[{"count":0,"href":"https:\/\/nzspringvalebeef.com\/en-ca\/wp-json\/wp\/v2\/pages\/1766\/revisions"}],"wp:attachment":[{"href":"https:\/\/nzspringvalebeef.com\/en-ca\/wp-json\/wp\/v2\/media?parent=1766"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}