Previous | Next

Shell Roast is a relatively expensive cut of beef for roasting.

It is cut from the Short Loin, and has in it the same muscles as T-Bone or Porterhouse steaks, minus any Tenderloin piece.

The roast can be sold boneless or bone-in.

It can be cut into Strip Loin Steaks (aka Shell Steaks, if sold bone-in.)

You may in some places see people call this roast a Strip Loin Roast if it is sold boneless, and a Shell Roast if sold bone-in.

Cooking Tips
Cook a 5 pound (2.5 kg) one first for 15 minutes at 450 F (225 C), then for another 40 to 50 minutes at 375 F (190 C.)

Cook longer if you want it past medium-rare. Using an instant-read thermometer can help you get the degree of doneness you need.

Medium Rare 145 F (63 C)
Medium 160 F (71 C)
Well Done 170 F (77 C)

See Also:

Meat Thermometers, Strip Loin Steak

Other entries for:

Beef Short Loin
Beef Tenderloin, Club Steak, Delmonico Steak, Porterhouse Steak, Shell Roast, Strip Loin Steak, T-Bone Steak

Other entries for:

Beef
Baron of Beef, Beef Brawn, Beef Brisket, Beef Chuck, Beef Cuts Illustrated -- North American, Beef Flank, Beef Leg, Beef Plate, Beef Rib, Beef Roasts, Beef Round, Beef Shank, Beef Sirloin, Beef Steaks, Braising Beef, Bresaola, Chianina Beef, Chipped Beef, Cube Steak, Ground Beef, Kobe Beef, London Broil, Minute Steak, Montreal Smoked Meat, Oxtail Brawn, Oxtails, Pastrami, Pork, Pot Roasts, Salisbury Steak, Steak, Steamship Round, Stewing Beef, Wadschinken, Wagyu Beef

Other entries for:

Meat
Affettati, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Veal, Venison, Yak