New here. Please advise. Bottom, sirloin tip or eye of round. Which?

[Tallbald]

Received a Kroger circular today. Private selection Angus sale at $2.99 a pound, buyers choice it looks like. Angus Boneless Beef Roast Sale", "Bottom, Sirloin Tip, or Eye of Round Roast". Looking for sales on beef for smoking to well done for entrees and sandwiches, all sliced thin. I'm not really familiar and would appreciate advise. Sale only this week. Thanks. Don.

 

[ristau5741]

combo pack, can't beat those prices with a stick. If'n I had room, my freezer would be filled.

 

[pops6927]

The tenderest of the three is Sirloin Tip, then Eye Round, then Bottom Round at the last. I would choose sirloin tip, also known as beef knuckle. And welcome to the forum!

 

[Tallbald]

Thanks everyone. I'm of course quite new in smoking meats and appreciate the help in understanding to cuts.
Oh. I'm not sure what a combo pack means though. Is this when a grocer combines cuts into one larger grouping maybe? I'm reading the ad as if I can pick and choose the cut.Don

 

[Rings Я Us]

I would grab one of the tips with best marbling. And some eye of round for jerky that has the least fat. Lol

 

[Tallbald]

I had been watching for chuck roasts on sale when this came up. Each time I'm there too, I check the "manager's special" section where almost out of date meats are marked down. But the cuts I've seen marked down are still $2.99 or higher. Fresh cuts at that price are attractive. Our freezer may fill up this winter sooner than I expected.
I hadn't thought of jerky. I need to do more reading here.
Don.

 

[oddegan]

Eye of round roast and make Al's pastrami. Mmmmm!

 

[Bearcarver]

Received a Kroger circular today. Private selection Angus sale at $2.99 a pound, buyers choice it looks like. Angus Boneless Beef Roast Sale", "Bottom, Sirloin Tip, or Eye of Round Roast". Looking for sales on beef for smoking to well done for entrees and sandwiches, all sliced thin. I'm not really familiar and would appreciate advise. Sale only this week. Thanks. Don.

Thin Sliced Sandwiches???
Here's what you can do with the "Sirloin Tip":
Rare Roast Beef (Smoked for Sammies)

Bear

 

[SmokinAl]

I've done sirloin tip too, it's a wonderful cut, sliced thin for sammies!
https://www.smokingmeatforums.com/threads/sirloin-tip-on-the-wsm-qview.114388/
Al

 

[troutman]

I third, forth and fifth the selection of sirloin tip. Hard to get here in Houston, not a popular cut for some reason. It's great done sous-vide-que. Next would definitely be chuck. By all you can at sale price. Round is good but not my go to beef cut.

 

[Braz]

Stopped at my local Pay-Less (a Kroger brand) and snagged two eye of rounds and one chuck roast at $2.99/lb. Also got 6 lb of 80/20 ground chuck for $1.99/lb. Plan is to use one and a half of the eyes to make Bearcarver's dried beef and try the left over half as a sous vide steak. I've heard tell that 30 or so hours in the sous vide machine can turn round into tenderloin. We'll see. Wife has laid claim to the chuck roast for her family recipe pot roast. I am not permitted to interfere with that process.

 

[Bearcarver]

Stopped at my local Pay-Less (a Kroger brand) and snagged two eye of rounds and one chuck roast at $2.99/lb. Also got 6 lb of 80/20 ground chuck for $1.99/lb. Plan is to use one and a half of the eyes to make Bearcarver's dried beef and try the left over half as a sous vide steak. I've heard tell that 30 or so hours in the sous vide machine can turn round into tenderloin. We'll see. Wife has laid claim to the chuck roast for her family recipe pot roast. I am not permitted to interfere with that process.

Actually the best I've found in my experiments with Eye Rounds was 132° for only 21 hours.
Here it is:
Eye Round in SV

Bear

 

[SmokinAl]

Actually the best I've found in my experiments with Eye Rounds was 132° for only 21 hours.
Here it is:
Eye Round in SV

Bear

I followed Bears instructions & I don't think it could have possibly turned out any better!
Fork tender, melt in your mouth. I shaved mine for sammies & I could have sworn I was eating filet mignon!
Al

 

[petehalsted]

You can have some of the Eye of rounds shaved for quick "Philly style" sandwiches also. I make Breakfast burritos with it most mornings

 

[Braz]

Actually the best I've found in my experiments with Eye Rounds was 132° for only 21 hours.
Here it is:
Eye Round in SV
Bear

Bear, I will follow your lead on this. A few of the Youtube "chefs" contend that an initial sear before going into the sous vide is needed to kill any surface bacteria on the meat. I have some doubt about this. I think the extended time at 132F is sufficient to kill any bacteria. Interested in your, or others, thoughts.

 

[Bearcarver]

Bear, I will follow your lead on this. A few of the Youtube "chefs" contend that an initial sear before going into the sous vide is needed to kill any surface bacteria on the meat. I have some doubt about this. I think the extended time at 132F is sufficient to kill any bacteria. Interested in your, or others, thoughts.

I ran into that a time to two also.
I thought about it, but after watching well over a hundred YouTubes and reading some Good SV books, including "Baldwin's", I don't see it important, and I'd rather not heat it up before I Bag it & refrigerate it. I'll just keep searing after SV. So far I haven't noticed anybody here doing it either.

Bear