For making a holiday roast beef, beef tenderloin is supposedly the best cut to use. Yes, it’s lean and tender, but at $25 per pound, it’s also ridiculously pricey!
The good news is that there is a lesser-known beef cut that is significantly less expensive and can produce a delicious holiday beef roast.
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I’ve been assisting customers in choosing the ideal celebratory Christmas roast for over 30 years. Helping them choose between beef, pork, lamb, or poultry is undoubtedly the aspect of my job that I enjoy the most. When selecting your roast, there are a few things to keep in mind. Visit your local butcher shop early to place your order. Here are my 12 favorite Christmas roasts:
- Prime Rib is a very traditional cut. When fully trimmed, a full seven ribs can weigh between 18 and 20 pounds. Each rib will feed approximately 2 to 3 people. Prime Rib is presented beautifully, is large, has bones and fat, and is everything I adore!!
- On the other hand, beef tenderloin has very little fat and no bones. It’s very tender, but you need to season it well. Compared to other beef roasts, beef tenderloin is relatively simple to prepare and cooks up pretty quickly. Fully trimmed tenderloin will weigh four to five pounds.
- Top Sirloin boasts a nice beefy flavor. It’s less expensive than some of the other beef roasts. Top Sirloin is relatively lean, but as long as you don’t overcook it, it will still be tender and juicy.
- N. Y. Strip Roast, yes… most people think of N. Y. Not as fatty as prime rib, but still packed with flavor, strip is only used as a steak, but let me tell you, it makes for one fantastic roast.
- One of my favorite Christmas dishes to prepare is crown roast, which has a beautiful presentation. Pork crown roast typically has 18 ribs and weighs between 8 and 10 pounds. I suggest 1 to 1 ½ ribs per person. Even the Crown’s middle can be filled for something extra special.
- Eight to ten ribs make up a rack of pork, which is essentially one half of a crown roast. Still have a nice presentation, and the same serving size. From the same rib region of the pork loin, both the Crown and the Rack are produced. The Rack is straight, not bent around like the Crown.
- One of those roasts that you can do a lot with is boneless pork loin. It only needs to be seasoned, roasted whole, and served with gravy or sauce. Alternatively, have your butcher butterfly it open so that you can stuff it with a variety of fruits, nuts, or fresh herbs. I particularly like apple and cranberry, apple and sausage, apple and walnuts, and apricots. To tie up your stuffed roast and leave a layer of fat on it, ask your butcher for some twine.
- The rib end of the pork loin, right next to the shoulder, is where the pork rib roast is produced. Its weight of 4 to 5 pounds makes it ideal for serving to a smaller group or as an addition to another meat dish.
- Leg of Lamb absolutely makes my list. The leg is prepared in two different ways: semi-boneless (the hipbone and the shank are removed), and boneless. The boneless can also be laid flat for grilling or butterflied open to be stuffed with fresh herbs or spices. For each person with a semi-leg, you’ll need about 34 pound, and for each boneless person, about 12 pound.
- The appearance of the crown roast of lamb on your holiday dinner table is truly impressive. Lamb crowns serve about six people and are ideal for a more intimate dinner.
- Turkey is a holiday favorite. The bird can be prepared in a variety of ways and is suitable for both small and large dinners. Turkey is a good complement to another meat being served.
- Goose is a European favorite for Christmas dinner. In fact, it is a mainstay on the holiday table in Germany. These days, geese are raised on farms and have meat that is dark and flavorful. An average goose weighs between 8 and 12 pounds.
Merry Christmas, and happy grilling!!!
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How to choose the best cut of steak
What is the best meat to cook for Christmas?
6 Best Meats to Have for Christmas DinnerChristmas Beef. Christmas Ham. Christmas Duck. Christmas Pork. Christmas Goose. Christmas Turkey.
What is the best cut of meat for a roast beef dinner?
The most widely used roasting cuts are: Prime Rib Roast Rump Roast. Topside. Whole Sirloin or Striploin.