Of course, there are many different types of roasts. This builds rich flavor, perfect for braising, smoking, or grilling. The beef cut can be traditionally grilled over a redwood fire and seasoned with olive oil, salt, pepper, and garlic. While tri-tip is most often prepared on the grill, its also perfect for the roasting cooking method. You can cook it whole or slice it into smaller steaks. Opt for a flavorful broth to roast your chuck, and use the leftovers for a delectable sandwich!
A Guide To Beef Cuts with Steak and Roast Names : Article - GourmetSleuth
The beef round is a large primal cut consisting mainly of the rear leg and rump of the animal. Steaks and roasts from the beef round can be tough since those muscles get a lot of exercise. They're also very lean since most of the fat on a beef cow is deposited toward the front of the animal. Finally, because the beef round encompasses the leg, hip, and knee, it contains a lot of tendons, ligaments, cartilage and other connective tissue as well, which can be chewy if not cooked properly.