FOOD NEWS
For A Mouthwatering Beef Sandwich, This Is The Cut Of Meat You Need
By C.A. Pinkham
Assembling a delicious roast beef sandwich starts with the meat you choose, but surprisingly the best cut for a roast beef doesn’t correlate with a higher USDA grade.
You’ll want to go for cheaper and leaner cuts like the eye of round and top round. These cuts take very well to the slow cooking necessary for a roast.
Gentle heat softens them and leaves them with a more silky texture, and they don't wind up with pockets of hard fat or connective tissue because they don't have them to begin with.
High-fat cuts don't hold up nearly as well when cooled; the fat congeals and the connective tissue hardens back up. Paradoxically, fatty cuts will wind up tougher than lean ones.