If you've ever bitten into a tender roast beef, you might have wondered which part of the cow it came from. Well, the answer ...

The Sign of the Beefcarver isn’t trying to win awards for molecular gastronomy or impress you with exotic ingredients flown in from halfway around the world. Instead, this beloved Michigan institution ...

Instead, it’s beef (typically top round) cooked over an open charcoal pit until the exterior ... Or perhaps the “Raven” – featuring pit beef and turkey – might catch your eye. For the truly hungry (or ...

It comes with a fluffy Yorkshire pudding, a side of zingy horseradish, and a giant bulb of roasted garlic that you can smother onto the beef dripping ... available year round. It’s worth travelling up ...

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A perfectly cooked joint of roast beef is a guaranteed crowd-pleaser, but oftentimes, it turns out dry and disappointing. With the right recipe, keeping the meat tender and juicy is easy ...

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This smoked beef roast recipe focuses on leaner, more affordable cuts such as eye of round, tri-tip, and sirloin roasts. The best cuts of meat for smoked roast beef are taken from the hindquarters and ...

Smoking beef is great for barbecues, parties, sandwiches, and more. A top round roast is a relatively lean cut from the steer’s upper thigh. The reason it’s referred to as top round is because it is ...