The Best Cuts for Delicious Deli Roast Beef

Deli roast beef is a beloved sandwich shop staple prized for its rich savory flavor. But behind the counter, delicatessens must make an important decision – what cut of beef to use? Choosing the right cut is crucial for achieving tender mouthwatering roast beef perfect for piling high on sandwiches or slicing for charcuterie platters.

The Top Contenders for Deli Roast Beef

There are three main cuts that rise above the rest when it comes to roast beef for the deli

Top sirloin – This cut comes from the hip/rear end of the cow. It’s very lean and relatively inexpensive. Top sirloin provides great flavor and reasonable tenderness.

Eye of round – From the rear leg, the eye of round is lean and budget-friendly It is a bit tougher than top sirloin but becomes tender when roasted properly

Top loin (strip loin) – This premium cut runs along the spine and is where filet mignon comes from. It’s by far the most tender option. Top loin has a refined texture and mild flavor.

While ribeye or brisket can also make tasty roast beef, they tend to be overly fatty or expensive for everyday deli use. For an ideal balance of tenderness, beefy flavor, and value, top sirloin, eye of round, and top loin rise to the top.

Factors to Consider

Deli owners must weigh several factors when deciding between these leading cuts:

Cost – Top loin is the priciest, followed by top sirloin and eye of round. Budget is often a top consideration.
Tenderness – Top loin will be the most consistently tender, followed by top sirloin and then eye of round. Proper cooking can help compensate when using tougher cuts.
Flavor – Top sirloin and eye of round have a pleasantly full-bodied beef flavor. Top loin is very mild tasting.
Marbling – Eye of round is quite lean. Top loin features a bit more marbling. Top sirloin falls in the middle for fat content.
Appearance – Top loin offers the ideal “deli-style” roast beef look – tender, lean and nicely marbled.

Cooked to Perfection

Once the cut is selected, proper cooking is key to bringing out its best qualities. Top loin and sirloin should be roasted to medium rare, at an internal temperature of 135°F to maximize tenderness and moisture.

Since eye of round is leaner, roasting it to medium, around 145°F, provides ideal results. Use a meat thermometer to monitor doneness precisely. Allowing the roast to rest before slicing will redistribute juices for a juicier finished roast beef.

Slicing Secrets

The way the roast is sliced also significantly impacts the eating experience. For deli-style roast beef, very thin slices are needed, ideally around 1/8 inch thick. This allows the meat to be piled high on sandwiches without becoming unwieldy to eat.

Cut slices across the grain of the meat for enhanced tenderness. Trimming excess fat also streamlines sandwiches. Be sure to use a sharp slicer and slice roast beef fresh when needed for premium quality.

Boosting Flavor

Deli owners can amplify flavor and tenderness by marinating roast beef prior to cooking. A marinade of oil, vinegar, garlic, herbs and spices massages the meat and adds flavor. Top sirloin and eye round in particular benefit from 8-12 hours of marinating.

Roast beef can also be seasoned before or after cooking. Classic spice rubs of salt, pepper, garlic powder, onion powder, thyme, rosemary and oregano complement the natural savoriness of beef. Sliced roast beef also tastes fantastic when showered with high-quality olive oil and cracked black pepper.

what cut of beef is used for deli roast beef

Easy Homemade Deli Style Roast Beef

what cut of beef is used for deli roast beef

Thinly sliced homemade roast beef.

3 pounds of eye of round beef Note: You can also use other beef roast cuts Eye of Round is my favorite because it’s thin, not too big, and cheap.
Salt
Pepper
Optional Ingredients:
- Onion powder
- Garlic powder
- Paprika
- Potatoes
- Olive oil

Medium sized roasting pan (quarter or half sheet)
Aluminum Foil
Meat thermometer
A chef’s knife, a long knife with serrations, or even a deli slicer that is very sharp!

Take the roast out of the fridge and cover it. Let it sit on the counter for 30 to 45 minutes before cooking. This lets the roast’s temperature level off a bit, which makes the cooking more even.
Pre-heat the oven to 475 degrees F.
Place the roast in a roasting pan that has been lined with foil. Note: The roast is sitting with the fat cap down in the picture below. In the end, you want the fat cap to be on top so that the fat can drip down onto the meat as it cooks.
Put kosher salt and cracked black pepper on the roast all over. A light covering is good. Regular table salt works too, but just don’t overdo it.
You can add garlic powder, onion powder, and paprika if you want to (which I believe you should). Just sprinkle each spice lightly all over the roast. You can also try other spices, like chili powder, cayenne pepper, rosemary, or cayenne pepper, to see what works best with what. Do not add anything too sweet, though, or it will burn.
If you want to add potatoes while the roast is cooking, just roughly chop your favorite potatoes and spread them around the pan that the roast is in. Red potatoes work really well. Sprinkle salt, pepper, and a little olive oil on the potatoes. You can add any other spices you like to the potatoes, but I always try to keep the flavors the same as the roast. It’s important not to pack the pan or the roast too full, though. Make sure air can get around to the entire roast.
If there is a fat cap, make sure it is on top of the roast and not on the bottom. This lets all that fat drip down onto the meat, which makes it taste better. Now is the time to put a meat thermometer into the thickest part of the roast if you have one (which you should).
Put the roast in the oven for about 25 minutes, or 8 to 9 minutes per pound.
After 25 minutes, reduce the heat to 200 degrees F. Keep in mind that some recipes will tell you to turn off the oven and let the roast sit for two to two hours. 5 hours untouched without opening the oven at all. This can work, but it really depends on the oven. Some ovens, like mine, let heat escape so that they cool down quickly. This method wouldn’t work in those ovens. That’s why I keep roasting at a low heat to make sure it’s fully cooked.
Let the roast cook for roughly 2 to 2. 5 hours longer, or until the temperature inside reaches 140 degrees F. For medium, the roast should be 145 degrees F, but it will keep cooking after you take it out of the oven, which is why it’s pulled at 140 degrees F. People who want a more rare roast should take it out at 135 degrees F.
Before cutting, let the roast sit for at least 30 minutes to let the juices spread out again. If you don’t, the cutting board will get all the moisture you’ve worked so hard to keep in!
To make the roast as tender as possible, cut it very thinly. Serve with mashed or roasted potatoes and gravy, or make tasty deli-style sandwiches. Now is the time to show off your meat slicer if you have one.

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The Best Cuts Of Beef For Roasting – Teys Certified Angus Premium Beef

FAQ

What cut of meat does deli roast beef come from?

In this roast beef deli meat recipe we used a top sirloin roast. You can also use leaner cuts like eye of the round, even a brisket flat. We are slowly smoking the roast, breaking down their fibers. We then thinly slice it, tenderizing it.

What is the best cut of beef for a roast beef?

A top loin roast is ideal. It’s got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead.

What is the difference between top round and bottom round deli roast beef?

Top Round is a little finer grained, and therefor a little more tender than bottom round. That’s why we keep some “london broil” steak cuts from the top round but not the bottom round.

What cut of beef for sliced beef?

The cut can be sirloin, ribeye, top round, or even flank or skirt steaks. If you’re slicing at home, chill your meat in the freezer to make knife work easier (even an hour of chilling makes a world of difference).