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A cross rib roast comes from the shoulder area of the beef, specifically the upper portion of the chuck near the blade and the neck. This cut is well-exercised and contains a good amount of connective tissue and marbling, which yields a richly beefy flavor and a slightly coarse but satisfying texture when cooked properly. When braised or slow-roasted, the connective tissues break down and the roast becomes tender with deep, savory notes; when cooked too quickly, it can be chewy, so low-and-slow methods are preferred to maximize tenderness and flavor.
A cross rib roast comes from the shoulder area of the beef, specifically the upper portion of the chuck near the blade and the neck. This cut is well-exercised and contains a good amount of connective tissue and marbling, which yields a richly beefy flavor and a slightly coarse but satisfying texture when cooked properly. When braised or slow-roasted, the connective tissues break down and the roast becomes tender with deep, savory notes; when cooked too quickly, it can be chewy, so low-and-slow methods are preferred to maximize tenderness and flavor.