A Guide to Different Types of Roasts
The family is getting a little older, everyone has their own plans, and it’s become harder and harder to get everyone together for dinner. If this sounds familiar, you are not alone. If you want a surefire way to make sure the whole clan comes together then here are a handful of options that can’t miss. When it comes to roasts there is a tried and true method, low and slow. Don’t cook it on high, and don’t rush it. Let the dish build it’s flavor, and as the house fills with the heavenly aroma let the anticipation build as well.
This boneless leg of lamb is probably the most popular item we sell for the Easter holiday. Our expert butchers bone, roll and tie the leg of lamb leading to the B-R-T designation. Each BRT piece is tied up for ease of roasting. We don't add any seasoning, we leave that to you. Medium is the standard/most popular size. Additional guidelines below...
small - feeds ~6-8 people
medium - feeds ~8-10 people
When you're in the middle of a long cold Winter, there's nothing that warms you up like a perfectly cooked and seasoned Pot Roast. The Chuck Roast boasts all the same attributes as the Bottom Round, except this piece tends to be a bit fattier and more flavorful. It can also be cut to your desired size, but make sure to order extra because everyone will be asking about leftovers.
Available in 2 lb, 4 lb, and 6 lb. options
The Bottom Round Roast is your classic go-to option when you need a Pot Roast. This is a very affordable cut that holds up well under many different cooking methods. Slow and low is the key, and the aroma that fills the house while this is being prepared will have the entire family counting down the minutes to dinner.
Available in 2 lb, 4 lb, and 6 lb. options
This is our most popular Roast Beef option. The full piece is around 6-8 lbs., and can be cut to your desired spec for smaller gatherings. This Roast Beef shouldn't be cooked as long as the Pot Roast. It's got plenty of super simple cooking preparations that, combined with it's relatively short cooking time, makes it a very easy dish that always leaves your guests satisfied.
Available in 2 lb, 3 lb, 4 lb, and 5 lb. options
Tender Eye Round Roast With Gravy Recipe
Filet Mignon is also known as a Beef Tenderloin because it comes from the loin and it's the most TENDER muscle in the whole animal. Getting a whole filet mignon trimmed and tied as a roast is guaranteed to win you points with your loved ones. Perfect for the holidays or just a special family dinner, filet mignon is pretty much the King of Roasts.
Available in 6 lb, 7 lb, and 8 lb options. Please note that Filet Mignon Roasts are billed Gross Weight meaning that we weigh up the piece before we trim and tie it for you
Million Dollar Filet Roast Recipe
There isn't a more high end, upscale item than the Prime Rib Roast.
This is for the high rollers out there!! If you are looking for something more affordable, please check out the USDA Choice Angus Rib Roast option.
When word gets out that you're serving one of these for the Holiday, the number of people that you expected will probably double. Lucky for you, no matter what the size, we have you covered. The cleaned bone at the top of the rib, where the meat has been "frenched" away, gives this cut that extra special eye appeal that takes everything to the next level. This piece should be ordered by the rib, and each rib feeds approx. 2 people. The "Boned & Tied" preparation makes this piece super easy to handle. Once you take it out of the oven, all you have to do is cut a string and the bones will fall away, leaving with you a completely boneless piece that you can carve to your desired thickness.
Ordered By The Rib, available in 2, 3, 4, 5, 6 or 7 bone options.
Like pork chops and tenderloin, loin of pork is a fairly lean and mild-tasting cut of meat. Ideal for roasting, this cut is fantastic if you need to cook for a crowd and/or if you just want leftovers.
Available in 4, 6, and 8 lb options
Roast Bone In Pork Loin W/ Potatoes Recipe
No matter what your preference may be when it comes to proteins, there is alway a roast for the occasion. Let us know how they came out!
- The Gang at Farmingdale Meat Market