more separate musculature and more large hunks of fat
than the loin end. Personally, I prefer this end, because I
like to eat the fat in a well-roasted piece of beef.- The Loin End: Ribs 10 through 12, taken from farther
back and also known as the “small end” or “first cut.” It’s
got a larger central eye of meat and less fat.
Depending on what part of the country you live in, your
butcher may refer to these cuts as different things, but any
butcher should know which ribs are which, so ask for a
roast with “ribs 6 through 9” or “10 through 12,” and you
should be fine.
COOKING TIME
Q: I’ve got my beef, so now can I just follow a timing
chart to know when it’s cooked?
No, no, no! Do yourself a favor and throw out every
roasting timing chart you have. The only reliable way—I
repeat, the only reliable way—to tell when your beef is done
is to use an accurate thermometer, like the Thermapen from
ThermoWorks. No matter what cooking method or oven
temperature you use, as long as the center of your meat
never goes above the right temperature, you’ll be
guaranteed the right results. Check out the sidebar here for a
chart on what to aim for.
SERVING A PICKY CROWD
Q: My dainty aunt likes her meat rare, but my