Roast vs Steak
Henry S. Truman, the 33rd President of the United States, once said that no man should be allowed to be President who does not understand hogs. This statement reflects the importance of pork in the country. Beef is also equally loved by people. Roast and steak are popular terms used to refer to beef meat that is cooked through broiling, grilling, or baking. Many people remain confused between roast and steak as they seem to refer to the same meat of the animal or the pork. This article attempts to clear the confusion by highlighting the differences between roast and steak.
Steak is a thick slice of meat cut across the muscles. It may be with or without bones. It is a high-quality cut such as prime rib, rib eye, or sirloin that is cooked quickly on a grill at high heat. Steak is a word that is reserved for beef, though it can also be used for the meat obtained from lamb or pig. In the US and Europe, people think of only beef when they talk about steak.
Roast is any large cut from the animal that is served after roasting at about 350°F and meant for use by several persons. It is cooked as a whole and divided into several pieces to serve many people. Roasts are made by applying dry heat of oven that requires tender pieces, as tough meat cannot be cooked properly on dry heat.
Key Takeaways
- Roast is any larger cut of meat meant to be cooked as a whole on dry heat of the oven, to be served to many people.
- Steaks are thick slices of meat that are cut low enough, across the muscles, to give tender meat and cooked quickly on a grill at high heat.
- Steak is usually associated with beef, while roast can be from any large cut of meat, including pork or lamb.
