I enjoy the sirloin tip au jus.
I go for eye of the round if you have a slicer. No connecting tissue at all once you remove the silverskin prior to cooking.
If you have access to a slicer, a nice top round will be excellent too. It’s the cut most commercial brands of sliced roast beef producers use.
Ummmmm, that does look good [:p][:p][:p]. That’s the way we always had roast beef sandwiches when I was growing up – homestyle I call it – and I still fix ’em that way at home.
The famous Beef on Weck places in Buffalo, NY, use a center cut round roast, I think. See the reviews for Charlie’s and Schwabl’s on this site.
The famous smoked meat sandwiches of Montreal are slow aged and smoked brisket. You’ll can google for Lester’s and Schwartz’s; they both have websites.
All of these make my mouth water just to read about.
I think I’ve read the so-called sirloin tip roast is actually a round roast and that’s what my beef chart shows.
If you have any leftovers, wrap ’em up and ship ’em to me [8D].
If you want shredded beef sammiches…MUCH easier to make than sliced beef..then you need a nice fatty cut like a chuck roast. Slow cook it all day the day before and then shred when finished. Add a little beef broth to warm it up and away you go.
Very easy to do. Let me know if you need some more details….especially quantities needed.
That is the same cut I used to slice for roast beef on rolls with horseradish sauce at my sisters wedding.
For roast beef sandwiches at our church festival, we use a cut called Sirloin Tip Roast.
I need to make Roast beef sandwiches for 100+ people for a charity luncheon. What is the best cut of roast beef to use???
Best Roast Beef Cut for Sandwiches???
You must be logged in to reply to this topic.