What is a “Baron of Beef?”
Since I’m from Vancouver, Canada, I’m wondering what Americans refer to as a “baron of beef inside round.” I have a hard time finding recipes for this cut of meat on the Internet because I’m not sure what it’s called in the U S. It is a boneless, lean cut, and I was unsure whether to cook it pot roast-style or for 20 minutes. a lb. and still have a nice tender roast.
According to legend, the term “Baron of Beef” came into existence when Henry VIII was served a double sirloin of beef that had been roasted on a spit. Regardless of whether this is the case, the term has come to refer to the substantial beef joint that contains the loins and both legs. British slang for “baron of beef” is used in the U S. Top round, inside round, bottom round, or steamship round are just a few examples of beef cuts that are well suited to roasting or braising with this designation.
Any of these could be prepared in the manner of a pot roast and served to guests while being identified as a Baron of Beef. Because the meat is actually braised or allowed to cook slowly for a long time in its own juices, the term “pot roast” is misleading. Top round would be viewed as a healthier option because it is lean.
Timothy S. Harlan, MD, FACP, CCMS Dr. Gourmet
How to Cook Perfect Roast Beef | Jamie Oliver
FAQ
Is baron of beef the same as prime rib?
While cuts of meat from the rib or loin regions are more tender and more expensive than baron of beef, it is still flavorful and tender. According to the University of Nebraska-Lincoln, prime rib refers to sliced portions of a ribeye or a beef rib roast after it has been cooked.
Why is it called a baron of beef?
The phrase “The Baron of Beef” is said to have come from Henry VIII, who is said to have given the name “Sir Loin, the Baron of Beef” to a double sirloin roast that was served to him.
How many people does a baron of beef feed?
What is a meat baron?
a meat joint made up of two sirloins or loins and legs that aren’t split down the middle. a baron of beef.