How to Buy a Roast

A good roast can make for a very festive meal.

Traditionally, roasting a cut of meat meant turning it on a spit over an open fire. Older cookbooks still differentiate between roasted and "baked" meats, though the distinction has long since lost any real meaning. Today, although we cook our roasts in an oven, the qualities of a good roast remain much the same. Keeping a few simple rules in mind as you shop will help you in choosing the right roast, and knowing how much to buy. Does this Spark an idea?

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Instructions

- 1
  
  Calculate the size of roast you'll need. Generally a roast's weight will shrink by 25 percent during cooking, or up to 40 percent if it contains bones. So, a 10 lb. bone-in roast will leave you with six lbs. or less, after cooking and slicing. That's 12 8-oz. portions, or 16 6-oz. portions.
- 2
  
  Check the size of your roasting pan. If it's too small to hold a roast of the correct size, add a larger roasting pan to your shopping list. If you seldom cook a roast this large, a disposable foil roaster may be your best option.
- 3
  
  Choose a cut. Premium cuts, such as prime rib, tenderloin or whole striploins, make excellent roasts, but their price relegates them to special occasions. Beef rounds, pork shoulders or lamb legs are all excellent for roasting. See what your butcher has on sale.
- 4
  
  Consider the fat. Fattier cuts work well for longer, slower roasting. For quick roasting, you'll want at last a thin layer of fat around the outside of the roast, to protect it from toughening and drying out in the hot oven.
- 5
  
  Remember to check the grade of the meat. With beef, for example, prime and choice grades are superior to select and will command a higher price. Choose as your taste and budget indicate.