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Mountain Meats produces and sells 3 different types of Meats: Beef,
Lamb and Pork. To get a better understanding of the various
types, cuts and general cooking guidelines we are doing a monthly
segment on any one of our meats, randomly selected.
We are starting the series with Beef, focusing on the Mini
Quick Roast. We hope you enjoy this very useful information!
Beef
Beef is broken down into 4 main categories:
Roasts
~ Oven Roasts
~ Pot Roasts
~ Mini Quick Roasts
~ Rotisserie Roasts
Steaks
~ Grilling Steaks & Medallions
~ Marinating Steaks & Medallions
~ Simmering Steaks & Strips
~ Fast-fry Steaks (Minute Steaks)
Ground Beef
~ Extra Lean and Lean Ground Beef
~ Medium and Regular Beef
Stir Fry, Kabobs & Stews
~ Stir-fry Strips
~ Kabobs/Satay
~ Stew Beef
Mini Quick Roasts
Types/cut:
Sirloin tip ∙ eye of round ∙ outside round ∙ inside
round ∙ bottom sirloin ∙ cross rib ∙ top sirloin
Mini Quick Roast are beef roast cut to weigh 1 ½ lb (700
g) or less. These mini roast work well for weeknight schedules
and are sized just right for singles, couples or small families. Mini
Quick Roasts cook to medium in under an hour. Cook Mini Quick
Roasts using dry heat, that is, without adding liquid to the pan. Mini
Quick Roasts can be seasoned like their Premium Oven and Oven Roast
counterparts. When roasting vegetables with a Mini Quick Roasts,
select vegetables that cook quickly like parsnips, squash, carrots,
sweet potatoes, potatoes or onion wedges. Cut them into ½ inch
(1 cm) chunks and tuck them around the roast before cooking.
In just 50 minutes, Quick Roasts cook to a tender evenly cooked
medium-rare, something you don’t get with just any small roast.
It’s so easy – just season meat and oven-roast – that’s
all there is to it!
Season roast. Rub all over with salt and pepper and/or seasonings
such as Dijon mustard mixed with Worcestershire sauce, minced garlic,
dried rosemary, thyme or Italian seasoning. Place in small
oven-proof skillet, casserole or shallow pan with roasting rack or
bed of vegetables.
Insert oven-safe thermometer lengthwise into meat so that thermometer
tip is in center of roast.
Cook 1 lb (500 g) roast, uncovered, in 350° F (180°C) oven
50 – 60 minutes until thermometer reads 155°F (68°C)
for medium
Remove roast to cutting board; tent with foil for 5 min to allow
juices to settle (that makes for easier carving as roast becomes
firmer). Carve across the grain into thin slices and serve.
Click Here for Quick Roast Recipe
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