FOOD NEWS
The Ideal Cut Of Meat For Tender Roast Beef Sandwiches
BY RYAN CASHMAN
To make a good roast beef sandwich, you need the right cut of beef because not just anything will do. For roast beef, you want something leaner cut with less fat.
There are two cuts in particular that are perfect for a roast beef sandwich: the classic bottom round roast and the top loin.
The bottom round roast is a large, lean cut that is derived from the round of the cow. The meat is tender and holds its form when cooked slowly, making it perfect for sandwiches.
Top loin roasts are usually reserved for making Italian beef sandwiches. It comes from the primal loin, which includes fattier cuts like ribeye, sirloin, and porterhouse.
The top loin has more marbling fats than other lean cuts, but that means a more beefy flavor. Roasted in the oven or done in a pot roast, it will yield succulent and tender slices.
Other lean cuts with excellent flavor include eye of round, flank steak, tenderloin steak, and chuck roast. All of these cuts are perfect for your roast beef sandwich.