Cooking up a nice roast beef dinner can be a delicious and satisfying meal. However when you buy a beef roast from the store, it often comes wrapped tightly in netting or string. This protective layer helps the meat hold its shape during transport and storage. But what about when it’s time to cook your roast? Should you remove the netting first or leave it on?
This is a common question many home cooks have when preparing beef roasts. The answer isn’t always straightforward. In this comprehensive guide, we’ll explain everything you need to know about taking the net off beef before cooking.
What is the Netting on Beef Roasts?
The net-like material wrapped around most beef roasts is a thin mesh sleeve designed to keep the meat compressed into a uniform shape. This prevents the roast from falling apart or losing its form during storage and transport from the supplier to the grocery store.
There are a few different types of netting used
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Plastic netting – A thin stretchy plastic material that is commonly used for factory packaging. It helps the roast hold its shape but should always be removed before cooking as it can melt from the heat.
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Cotton string netting – A netting made from cotton twine that is safe to leave on the roast during cooking. The natural fibers won’t melt.
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Elastic netting – A type of netting that contains elastic to gently squeeze the roast. It allows for some contraction as the beef cooks.
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Butcher’s twine – A simple criss-cross string tie applied by hand. It can be left on during roasting.
Should You Remove Netting from Beef Before Cooking?
Whether or not to remove the netting from a beef roast before popping it in the oven depends on a few factors:
Type of Netting
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As mentioned, plastic netting must always be removed pre-cooking as it poses a risk of melting, burning, and even leaching chemicals into the meat.
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Safe, natural fiber nettings like cotton, elastic, and twine can be left on during roasting.
Personal Preference
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Some home cooks simply prefer the look of a roast without netting and find it easier to baste and get seasoning directly on the meat if uncovered.
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Others like to leave twine or elastic nets on to help the roast hold its shape and seal in moisture.
So in the end, it comes down to the type of netting used and personal preference. Here are some benefits of leaving the net on vs. taking it off before roasting:
Benefits of Leaving Netting On
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Holds shape better – Netting helps keep the roast from falling apart as it cooks.
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Seals in moisture – Netting can help retain juices inside the meat rather than allowing them to drip out into the pan.
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Easy to remove after – Cotton or butcher’s twine netting peels off easily after cooking.
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Can monitor doneness – You can often see the meat searing and browning through netting as it cooks.
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Protects seasonings – The netting helps keep rubs and seasonings from falling off the exterior of the meat.
Benefits of Removing Netting
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Allows better seasoning – Rubbing seasonings directly on the meat leads to better flavor absorption.
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Direct basting – Basting liquid can directly contact the surface of the roast.
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Crispier crust – Removing netting allows for better browning and crisping of the exterior.
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Easier to carve – Carving a roast is simpler without having to cut through netting.
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Better presentation – A roast served netting-free often looks more elegant and appetizing.
How to Remove Netting from Beef
If you do opt to remove netting from your roast prior to cooking, here are some tips on the safest, easiest methods:
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Use kitchen shears – Sturdy shears work better than a knife for cutting through netting. Make small cuts rather than slicing to avoid damaging the meat.
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Find an edge – Locate the end of the netting and snip a piece off to create an opening you can grip.
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Work slowly – Gently pull the netting away from the meat, trying not to rip any pieces off.
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Use cooking spray – For stubborn netting, lubricate with non-stick spray before pulling away to avoid tearing.
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Cut down the back – If needed, carefully cut down the length of the net rather than across to open it up fully.
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Watch for burning – Keep an eye on cotton netting you leave on during cooking in case it chars. Remove immediately if it starts burning.
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Let meat rest first – Always let roast rest 5-10 minutes before removing netting so juices set.
With a little care and patience, you can easily remove netting from a beef roast without losing any of the outer seasoning or bark.
How to Prepare and Cook Beef Roast with Netting
If leaving your beef roast’s netting on for roasting, follow these tips for best results:
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Loosen the net first – Gently stretch and loosen netting around the meat before rubbing on any spices and herbs.
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Season beneath net – Lift areas of netting to season directly on the beef if possible.
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Prevent burning – Be sure netting isn’t too close to heating element or flame to avoid charring.
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Monitor and baste – Check on the roast every so often, basting through net if desired.
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Use a meat thermometer – Test temperature in thickest part without touching bone to determine doneness.
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Remove before resting – Take netting off just before letting roast rest so juices are fully absorbed.
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Carve carefully – Using a sharp knife, carefully slice roast across the grain in thin cuts.
With the right preparation and cooking technique, your beef roast with netting can turn out moist, tender and full of flavor.
Frequently Asked Questions
Here are answers to some other common questions about prepping and cooking beef roast with netting:
Is it ok to sear beef roast with netting on?
Yes, you can sear a beef roast with cotton, elastic, or butcher’s twine still on. Just be careful that the netting doesn’t burn or char. Take off any plastic netting first.
Should you trim beef roast before cooking?
Trimming off excess outer fat before cooking is recommended for most roast cuts. Leave about 1⁄4 inch of fat to help keep the meat tender and juicy.
What is the best way to tie a beef roast?
For even cooking, tie up your roast nice and tight. Use butcher’s twine, looping around the length of the roast and knotting between each loop.
What is the ideal internal temp for medium-rare roast beef?
For a nice pink, medium-rare roast, you’ll want to cook it until the internal temperature in the thickest part reaches 135°F. For medium, cook to around 150°F.
How long should I let roast beef rest before slicing?
Letting your roast rest is crucial for tender, juicy meat. Let it sit for at least 10-15 minutes (up to 30 minutes for a huge roast) before slicing to allow juices to redistribute.
What temperature do you cook roast beef at?
Cook your beef roast low and slow, between 250°-325°F. The slower roast helps keep the meat incredibly tender. Use a meat thermometer to monitor doneness, not time.
Can I cook a beef roast from frozen?
Yes, you can cook a frozen beef roast without thawing first. Just be sure to add about 50% more cooking time. Use a meat thermometer to determine when it’s done.
Get Perfectly Cooked Roast Beef
The key things to remember are:
- Always take plastic netting off before cooking
- Natural fiber netting can be left on or removed
- Prepare, season, and monitor the roast carefully
- Cook low and slow until ideal internal temp
- Let roast rest before slicing into tender, juicy beef
With the right techniques and temperature control, your netted or net-free roast beef dinner will be sure to impress! Let us know how your beef roasts turn out.
