AKA: Boston Cut, English Roast, Bread and Butter Cut, Cross-Rib Pot Roast, Beef Chuck Cross Rib Pot Roast, English Roll
Primal: Chuck (US)
Cooking Methods: Braise
Fat Content: Moderate
The Cross-Rib Roast is marked by the presence of a large number of connective tissues that make it a tough cut to cook. It is similar to a Shoulder Roast, apart from the fact that it is relatively more tender and has a circular bone.
The preparation of a well-cooked Cross-Rib Roast can take up to several hours. The most commonly employed methods of cooking this rather tough piece of meat include braising and stewing, as cooking in liquid at low heat for a few hours help break the connective tissues and tenderize the meat. Grilling, broiling and pan-frying can also be used to cook the Cross-Rib Roast, but for these methods to yield good results, it is important to marinate the meat for a few hours in advance. The marinade could be anything from a dry spice rub to a liquid marinade comprising cooking sauces and wines.
The Cross-Rib Roast is taken from the area that is a little above the brisket and beneath the Blade Chuck. This particular part of the carcass is also called the Chuck Shoulder.
‘Boston Cut’, the other name for this portion of meat, is a reference to the place where this cut originated from and became popular in the New England region.
The presence of connective tissue on the Cross-Rib portion indicates that this a much-exercised area of the cow's body.Popular Dishes: Braised Meat, Stew, Grilled Beef, Broiled Meat, Stir-Fried Beef
This information about Cross-Rib Roast was sourced from our meat cut app