Housekeeper’s Cut is a hospitality term used to define the percentage a housekeeper is given from their total tips. In the hospitality industry, housekeepers are the personnel that clean and maintain hotel rooms, suites, and other living spaces.
At most hotels, a Housekeeper’s Cut is typically around 10-20%, which is typically higher than other hospitality personnel, and it’s the housekeeper’s responsibility to distribute this cut amongst their colleagues such as bellhops, parking attendants and other hospitality workers.
Usually, a front desk agent will collect all the tips and the housekeeper will have the ultimate authority to create the budget for the tips. This helps create necessary incentives for good customer service, as the quality of work performed by the housekeepers, bellhops, and other staff members is what ultimately makes a customer experience memorable.
Is round roast same as housekeepers cut?
No, a round roast is not the same as a housekeeper’s cut. A round roast is a cut of beef that comes from the bottom round of a cow, which is actually two muscles. These two muscles are the top round and the bottom round.
The top round is leaner than the bottom round, while the bottom round is somewhat fattier. Of the two, the bottom round is typically considered the better choice for roasting because it has flavor and is more economical.
A housekeeper’s cut, on the other hand, is taken from the butt shoulder of a cow and is typically cut into a number of small cubes. This cut is often used for braising, preparing stews, stroganoff, and other slow cooking recipes.
It is usually not used for roasting because it can be quite tough when cooked by that method.
What cut is a round roast?
A round roast is a cut of beef from the rear leg of the animal, often referred to as the rump. This robust cut of beef provides a deep, complex flavor, and when cooked properly produces tender and flavorful slices of beef.
The round roast is also known as a eye of round, making reference to its shape as a large round roast. This cut of meat is best cooked with slow, low heat as it can become tough if cooked over high heat.
The round roast may be pan-fried, oven-roasted, or slow-cooked in stews, allowing the meat to become incredibly juicy and savory. Accompanied by vegetables, gravy, or even mashed potatoes, a round roast makes a great centerpiece to a delicious meal.
Is housekeepers cut good for roast?
It depends on what kind of roast you are making. Housekeeper’s cut, which is also known as top cap steak, is a type of steak that is best for grilling or quick-cooking methods such as pan-searing or stir-frying, and is not ideal for slow-cooking methods such as roasting.
This is because the housekeeper’s cut has a higher fat content than other cuts, which can cause it to become tough and dry if cooked for too long. If you want to roast a housekeeper’s cut steak, it’s best to use high-heat cooking methods such as broiling, or to cook the steak at a higher temperature for a shorter amount of time.
Which cut of round roast is most tender?
The most tender cut of round roast is the eye of round roast. This cut is located in the hindquarter of a cow, near the upper portion of the rear leg. It is very lean and low in fat, making it pleasingly tender.
The cut is known to be very dense, however, with a tight but tender texture. It can be roasted, grilled, or boiled, but should always be cooked slowly at a low temperature to ensure a tender finished product.
When cooked correctly, the eye of round roast has a mild flavor with a pleasant, beefy taste. It pairs well with accompaniments like gravy, herbs, and vegetables. In addition, the eye of round roast is typically one of the most affordable cuts of beef available, making it a great budget-friendly option.
Which cut of beef is for roasting?
Roasting is a cooking method that requires meat with a good balance of fat and protein, that can handle a long, slow cook without becoming too dry. For this reason, the best cut of beef for roasting is the ribeye—it has enough fat to ensure that it remains juicy and tender, and it’s a lean cut, so it doesn’t get too fatty.
The chuck or shoulder roast, or even a top round roast if you prefer, is an economical alternative, and also a nice choice for roasting. Brisket is not ideal for roasting, as it is often too tough due to its lower fat content; it is best braised or smoked.
It’s also important to choose a roast that’s well-marbled, with streaks of fat running throughout the meat. These will melt during the cooking process, basting the roast and infusing it with flavor.
How do you roast a cut housekeeper?
Roasting a cut of housekeeper, such as a pork loin, beef rib roast, or roast chicken, is a simple and easy way to enjoy a hearty yet elegant meal. To begin, preheat the oven to 350°F (175°C). Then, season the meat with salt and pepper, and perhaps other spices that you enjoy.
Place the seasoned housekeeper onto a roasting rack or baking dish and add a bit of liquid, such as stock or wine, to the dish. Put the roasting rack or baking dish into the oven and roast the housekeeper until the internal temperature is between 140-145°F (60-65°C) for beef or 145-150°F (65-70°C) for pork and chicken.
Lastly, let the cooked housekeeper rest for 15 minutes before cutting and serving. Enjoy!.
What is the toughest cut of beef?
The toughest cut of beef is likely the tough muscles near the shoulder and neck that come from underused animals such as cows, bulls and buffalo. However, the degree of toughness depends largely on the age of the animal, the amount of fat and connective tissue present, and the way it has been cooked.
Generally, cuts of beef such as flank, chuck and shank are considered to be the toughest cuts of beef as they have more connective tissue than tender cuts such as ribeye and strip steak. These tougher cuts also often require a long period of cooking to break down their tough structure.
Slow-cooking methods like braising and stewing are the best methods to tenderize and make these cuts of meat more palatable.