Cuts For Roasting

The Standing Rib is the section next to the wing. It is composed of seven to eight ribs; the one referred to as the “prime rib” is cut from the first five ribs and it is the best.

The Wing Roast is cut from the loin section next to the ribs. It is triangular in shape and contains little or no tenderloin.

The Porterhouse or T-Bone Roast is cut from the loin next to the wing. It contains the T-shaped bone and most of the tenderloin or undercut.

The Sirloin Roast is cut from next to the porterhouse. A rolled roast is easier to carve and sometimes more economical but never as tasty and juicy as the prime rib roast.

The Beef Fillet is expensive, tender and considered by many as the very best; it contains some tenderloin. As this cut is usually prepared for steaks, it is advisable to ask the butcher to reserve one.

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