The english roasts where I shop usually come with a huge band of fat
and gristle. If you pot roast this thing should you trim some or all of
that band? Or will it break down and add flavor? Could be a half pound
or more of the weight you're purchasing.

stark wrote:

> The english roasts where I shop usually come with a huge band of fat
> and gristle. If you pot roast this thing should you trim some or all of
> that band? Or will it break down and add flavor? Could be a half pound
> or more of the weight you're purchasing.

English Roast? That is a term I am not familiar with. I am not a huge fan
of fat, but I will be the first to admit that it adds flavour. If you are
roasting a good size chunk of beef you want to have some fat in there to
keep it moist and to get some hot fat for Yorkshire puddings. Pot roast
beef should not have too much fat on it. It will just end up as a lot of
grease on top of the braising liquid and will have to be discarded before
you thicken the juice.

Dave Smith wrote:
> stark wrote:
> English Roast? That is a term I am not familiar with.

It's a shoulder cut, usually 2 to 3 1/2 lbs. It's sort of a flat cut,
the weight depending on the thickness. But this band, usually around
half the outside, seems more than fat. Almost like a belt, 1/4 inch
thick. I usually cut it off, but am wondering if I should leave it on
for cooking, then trim it.

Oh pshaw, on Sat 23 Sep 2006 12:04:56p, stark meant to say...

>
> Dave Smith wrote:
>> stark wrote:
>> English Roast? That is a term I am not familiar with.
>
> It's a shoulder cut, usually 2 to 3 1/2 lbs. It's sort of a flat cut,
> the weight depending on the thickness. But this band, usually around
> half the outside, seems more than fat. Almost like a belt, 1/4 inch
> thick. I usually cut it off, but am wondering if I should leave it on
> for cooking, then trim it.

Personally, I would leave it on while cooking as it will add to both the
texture and flavor of the meat and juices. The liquid can be defatted after
cooking.

--
Wayne Boatwright
__________________________________________________

Useless Invention: Double-sided playing cards.

stark wrote:
> The english roasts where I shop usually come with a huge band of fat
> and gristle. If you pot roast this thing should you trim some or all of
> that band? Or will it break down and add flavor? Could be a half pound
> or more of the weight you're purchasing.

Some fat is necessary but no more than !/4"... and all silver skin and
visible gristle should be trimmed away. If all that thick fat is on
one side carefully trim away half in one piece and tie to the lean
side.

Sheldon

On Sat, 23 Sep 2006 13:14:50 -0400, Dave Smith
> wrote:


>English Roast? That is a term I am not familiar with. I am not a huge fan
>of fat, but I will be the first to admit that it adds flavour.

I only recently have seen English roasts in stores. I cut most of the
fat off and made Italian beef with it. Turned out great. A local
store had it on sale for $1.68 a pound so I bought several roasts.
Excellent value.

Lou