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Which cut of beef for "roast beef" cold cuts?

post #1 of 7
2/16/05 at 6:34pm
Thread Starter 
Hi guys.

I'm going to start offering a lean "roast beef" cold cut sandwich. I'm considering roasting our own instead of buying the pre-cooked lean roast beef.

Which cut of beef would you roast to make lean, medium cooked (I'd like the slices to be pink, not red or brown) roast beef sandwiches and subs?
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post #2 of 7
2/16/05 at 7:13pm
Inside round.
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post #3 of 7
2/16/05 at 7:43pm
yup, top inside round. Low and slow if ya got the time.
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post #4 of 7
2/16/05 at 8:16pm
Awwwwwwww . . . you guys beat me to it! :D

Justfryit, you have a deli slicer? That will make your life much easier, for getting uniform, thin slices: roast, chill, slice.
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post #5 of 7
2/16/05 at 9:26pm
Thread Starter 
Yes, I'm getting one.

Top round seems to be what the consensus is.

Now. What's the difference between a regular top round and an INSIDE top round? Or is there a difference at all?
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post #6 of 7
2/17/05 at 3:48am
The lean roast beef you buy is probably brined/treated in some way to make it more tender.

Fat is so essential for tender meat. It blocks protein fibers from bonding with each other much like the layers of butter in pie crust.

Fat is also flavor.

Deli ham, which is treated/formed/flavored/processed every which way, fine. Deli turkey breast, same deal. But a lean DIY roast beef, done to pink? Even with a deli slicer it's going to be dry/require lots of chewing.

I'd go with a cut with a little better marbling - rump. By the time you roast it to a pink interior a good amount of the fat will be rendered and it should be relatively lean.

There is no free lunch. Without the fat or some serious frankenscience your roast beef will suffer.
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post #7 of 7
2/17/05 at 4:11am
If your going to be slicing it thin (a la meat slicer) save a few $$ and look at an outside flat. It is only one muscle so you have consistant grain direction. Cooked low and slow it is nice and tender and has lots of flavour.
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