You’ve already read the guide on steaks (see here), and
most of that information applies here as well—grading,
coloring, aging, and labeling are all identical whether you
are talking about individual steaks and chops or entire
roasts. Here’s the additional information you need to know
for the latter.
THE FOUR BEEF ROASTS YOU
SHOULD KNOW
As with steaks, there are several cuts of beef for roasting
that you’ll find in the supermarket, but some don’t have
flavor or texture worth paying for. These are the ones
that are worth their price tag.