I look for two things:
First, I look for a roast that is "overmarbled". That is, a choice roast that is almost prime, or a prime roast that makes you almost giddy with its marbling.
Second, I look for the biggest cap I can find. Find a roast where the cap is big on both ends, because then it is big in the middle.
Bone in, bone out, that don't make no nevermind to me. Both have advantages. Bone in means that the meat down by the bone will be very tender, and that's good. Bone out means more crust, and that's good, too.
(Here is the real reason I'm writing, so I can post these photos of this fantastic choice roast that I found!)
First, I look for a roast that is "overmarbled". That is, a choice roast that is almost prime, or a prime roast that makes you almost giddy with its marbling.
Second, I look for the biggest cap I can find. Find a roast where the cap is big on both ends, because then it is big in the middle.
Bone in, bone out, that don't make no nevermind to me. Both have advantages. Bone in means that the meat down by the bone will be very tender, and that's good. Bone out means more crust, and that's good, too.
(Here is the real reason I'm writing, so I can post these photos of this fantastic choice roast that I found!)
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