Roast beef is a classic main dish that has graced dinner tables for centuries. Many people are familiar with regular roasted top sirloin, a flavorful and tender cut taken from the hip of the cow. But have you heard of a capless roast beef? Despite the strange name, it’s actually just a variation of the traditional top sirloin roast.
In this article we’ll demystify capless roast beef. We’ll cover what it is how it compares to regular roast beef, why it’s called “capless”, where to buy it, and tips for cooking it to juicy, rosy perfection. After reading, you’ll be an expert on this underrated gem of a roast!
What is Capless Roast Beef?
First things first – what exactly is a capless roast beef?
It’s a top sirloin roast that has had the fat cap removed before being packaged and sold. The cap refers to a layer of fat that runs along one side of a normal top sirloin roast. This cap of fat bastes the meat during roasting, keeping it tender and adding flavor.
A capless roast has this fat layer removed leaving an oval-shaped cut of beef with less external fat. However the interior marbling remains the same.
-
It’s made from the top sirloin primal cut near the hip/rump of the cow.
-
It’s identical to a normal top sirloin roast, but with the fat cap trimmed off.
-
It’s a leaner alternative, but still contains the rich taste of sirloin.
How Does Capless Roast Beef Differ from Regular Roast Beef?
A capless roast is quite similar to a normal topped sirloin in many ways. The key differences are:
1. Less External Fat
Obviously, a capless roast contains barely any external fat, while a regular roast has an ample fat cap surrounding the meat. The lack of fat cap means less basting during cooking.
2. Leaner Overall
After cooking, a capless roast will be a leaner cut of meat with slightly less fat marbling per bite compared to regular sirloin.
3. Potentially Lower Cost
Having the fat cap removed allows capless roasts to be sold at a lower price point than regular roasts of equal quality. The fat itself is more valuable than the lean meat.
4. Requires Extra Attention During Cooking
With no protective fat cap, care must be taken so the lean meat doesn’t dry out. Proper cooking methods (which we’ll cover soon) are important.
Aside from those differences, the flavor and tenderness of the meat itself is quite similar between capless and normal roasts. It’s basically just a lower fat version of a delicious classic.
Why Is It Called “Capless” Roast Beef?
This is probably the most confusing part of capless sirloin roasts. The name itself sounds odd…roast beef isn’t supposed to have a “cap”, right?
Here’s a quick explainer on the name:
-
“Cap” refers to the thick layer of fat on one side of a normal top sirloin roast.
-
This cap is removed to create a capless roast, leaving just the bare meat.
-
So “capless” simply indicates that the external fat cap has been removed before selling it.
The term capless is mainly used in grocery stores and butcher shops to distinguish between roasts with the cap intact vs removed. It’s not a widely known cut of meat outside the food industry.
Now that you understand what the cap is, the name “capless roast beef” makes a lot more sense!
Where Can You Buy Capless Roast Beef?
You may not find capless roasts sitting in the meat section of your average neighborhood grocery store. However, they are available from certain retailers if you know where to look:
Grocery Store Butcher Counters
Many full-service supermarket butcher counters will have capless sirloin roasts. You’ll need to ask the butcher directly. They will often trim roasts to order.
Warehouse Clubs
Warehouse stores like Costco, Sam’s Club, and BJ’s frequently stock capless roasts as part of their beef selection. The leaner roasts are popular with their health-conscious members.
Online Meat Delivery
Online retailers like Omaha Steaks, Porter Road, and Crowd Cow offer capless sirloin roast options. Buying online allows you to easily find and order this specialty cut.
Local Butcher Shops
Independent butcher shops are another great place to find capless roasts. Their in-house butchers can prepare any cut to your specifications.
With a bit of searching, you should be able to hunt down this lean and flavorful cut of meat. Be sure to call ahead to confirm availability before making any special trips though!
Tips for Cooking the Perfect Capless Roast Beef
Capless roast beef may require some special care when cooking. Here are tips to ensure it turns out juicy, tender and packed with flavor:
-
Cover it – Lay strips of bacon or pancetta over the roast to replicate the protective fat cap. This bastes the meat during cooking.
-
Slow and low – Cook at a lower temp (250°F – 300°F) for longer. This allows time for the collagen to break down.
-
Rest and slice thinly – Let meat rest for 10-15 minutes before slicing thinly against the grain. This maximizes tenderness.
-
Add moisture – Roast in a covered pan or use a cooking bag. You can also add juices/broth and aromatics to the pan.
-
Use a meat thermometer – Cook to perfect doneness based on temperature (135°F for medium-rare), not by time.
-
Sear it – Before roasting, sear all sides in a pan to caramelize the exterior. This adds flavor.
Follow these tips and your capless roast beef will turn out juicy, tender and packed with rich, meaty sirloin flavor.
Step-By-Step Guide to Roast the Perfect Capless Sirloin
Here is a simple roast beef recipe specifically tailored to cooking a capless top sirloin roast:
Ingredients:
- 3-4 lb capless top sirloin roast
- Olive oil
- Salt and pepper
- 4 strips bacon or pancetta
- 1 yellow onion, halved
- 4 cloves garlic, peeled
- Fresh thyme and rosemary
- Beef broth or wine
Directions:
-
Take roast out of fridge and let sit at room temperature for 30 minutes before cooking. Pat dry thoroughly with paper towels.
-
Preheat oven to 275°F.
-
In an oven-safe pan, heat a thin layer of olive oil over high heat. Sear roast on all sides until well browned, about 2 minutes per side.
-
Remove roast to a plate and reduce heat to medium. Add a bit more oil then cook bacon or pancetta in the pan until starting to crisp, about 2-3 minutes.
-
Stud onion halves and garlic cloves with thyme and rosemary. Add to pan around where roast will sit.
-
Place seared roast back in pan, surrounded by aromatics. Lay bacon or pancetta across top of roast.
-
Roast at 275°F for about 1 hour 15 minutes for medium-rare (135°F on meat thermometer), basting with juices every 20 minutes. Add a splash of broth if pan looks dry.
-
Remove roast to cutting board and let rest 10-15 minutes. Slice thinly against the grain and serve!
The initial sear gives great caramelized flavor. Bacon or pancetta on top mimics the fat cap to baste the meat. Low and slow roasting keeps the lean meat tender. Letting it rest allows juices to re-distribute.
Follow these simple steps for a perfect medium-rare capless roast beef dinner every time.
Quick and Easy Pairings for Capless Sirloin Roast
A capless top sirloin roast makes an easy, versatile main course for dinner. Here are some delicious flavor pairings:
-
Yorkshire Pudding – The classic British Sunday roast side. Crispy outside and custardy-soft inside.
-
Roasted vegetables – Think carrots, potatoes, parsnips, Brussels sprouts. Simple and homey.
-
Red wine pan sauce – Deglaze the pan with bold red wine like Cabernet or Malbec for an elegant sauce.
-
Horseradish sauce – The tangy kick complements beef’s richness. Stir grated horseradish into sour cream or Greek yogurt.
-
Blue cheese butter – Spread tangy melted blue cheese on top of slices for a nice pop of flavor.
-
Caesar salad – Crisp romaine lettuce and creamy dressing are a perfect match.
With options like these, a roast beef dinner couldn’t be easier. Just add a simple side, sauce or salad to complete the meal.
Frequently Asked Questions About Capless Roast Beef
Still have some questions about this unusual cut of meat? Here are answers to some common queries:
Is it the same as an eye of round roast?
Nope! An eye of round comes from the rear leg of the cow. A capless sirloin roast comes from the upper hip region. They are completely different cuts.
Can I leave the cap on?
Absolutely! A normal top sirloin roast with the fat cap intact will be more flavorful and juicy. Choose based on your taste and dietary preferences.
What’s the leanest roast beef cut?
The eye of round has the least fat and calories. Top sirloin is also quite lean, especially when capless.
How long does it take to roast?
Cook for 15-20 minutes per pound at 275°F for medium-rare doneness, up to about 4 hours for a large roast. Use a meat thermometer for best results.
Can I cook it sous vide or slow cook it?
You sure can! Low and slow cooking methods like sous vide or slow cookers are great options. Just adjust timing and temperatures as needed.
Got any other capless roast beef questions? Ask in the comments below!
The Takeaway on Capless Roast Beef
That covers everything you need to know about this lesser-known cut of deliciously beefy roast. To recap:
-
Capless roast beef is a leaner version of top sirloin roast, with the fat cap removed.
-
It cooks very similarly to regular roast beef, but may need a little extra care to prevent drying out.
-
Cooked properly and sliced against the grain, it can be just as flavorful, juicy and tender.
-
It’s an affordable, healthy and easy alternative to classic roasts.
Next time you’re craving roast beef, give the capless sirloin a try. Follow the tips above for carving up beautiful, melt-in-your-mouth medium-rare slices any night of the week.