Beef Roast selection

[Elf@shore]

Hi folks looking to maybe try some cheaper Beef cuts :
For RB and maybe steak sandwiches ?
Not looking to grind it or stew meat.
Rump roast very happy with is, along with bottom round.
Question :? how do these stack up? Thinking they are too lean and will be dry and tough?
Looking to slow roast or marinate and pan fry for Sammys ?
Eye round roast
Sirloin tip roasts and cut steaks?
Have not used any of these?
Any ideas please?
Thanks !
ELF

 

[bazzz9]

Of the cuts you have listed I have only messed with the eye round.
I like a whole eye round roast when I can find one. A half will or what they usually have in the grocery stores will work but cut side can get more well done than we like it. Roast it on the grill with your favorite dry rub until you have a nice internal temperature you like, 130 for me. Maybe around 350 but it’s been awhile and my memory is not what it used to be. Pull it and let it rest for 10-20 minutes. This is when a meat slicer comes in handy and slice it to your liking. We like it as thin as possible. I have also cooked the eye round on the counter top rotisserie (set it and forget it guy) with some success, just don’t like the holes it leaves in the meat.

 

[Smoking Allowed]

Rump and bottom are the same muscle. The rump is the end piece of a whole bottom. Eye comes off the side of the bottom, but is a separate muscle and would be easier to slice due to its shape.

My preference for RB would be top round followed by sirloin tip made from a knuckle that has been separated into the different muscles and the gristle trimmed out. Whole beef knuckle (sirloin tip) has internal gristle that separates the muscles and wouldn't be good in RB.

When a cow is laying down, it lays on the bottom round. The top round is also called inside round as it is on the inside of the rear leg and will be more tender.

End of the day, none are "cheap", just maybe on sale, one might be cheaper than the others.

 

[Elf@shore]

Rump and bottom are the same muscle. The rump is the end piece of a whole bottom. Eye comes off the side of the bottom, but is a separate muscle and would be easier to slice due to its shape.

My preference for RB would be top round followed by sirloin tip made from a knuckle that has been separated into the different muscles and the gristle trimmed out. Whole beef knuckle (sirloin tip) has internal gristle that separates the muscles and wouldn't be good in RB.

When a cow is laying down, it lays on the bottom round. The top round is also called inside round as it is on the inside of the rear leg and will be more tender.

End of the day, none are "cheap", just maybe on sale, one might be cheaper than the others.

I seem to be OK with
Bottom round /Rump
Has more fat marbling than top round.
Have not tried sirloin tip or eye round.
Our local ShopRite/ Aldi has sales on these.
$6 to $7 /lb depending on the cut and grade of meat. Mostly black angus.
I might try thie sirloin tip and oven roast it, to try something different?
Not a fan of using slicers.
Have a decent German chef knife,
Just take my time to slice it thin as possible for Sammy’s.

 

[voyager 663rd]

Eye of round sliced as thin as possible (i have a hobart slicer so it's not an issue).