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[Bar-B-Lew]

If you wanted to make tender, thinly sliced roast beef sandwiches and did want to spend the $ for prime rib cut, what cut of beef would you recommend?

[Trooper]

Maybe try a cut of top sirloin roast.
It's kinda priced midlevel.
Should get good results if not overcooked.

[Kristin Meredith]

Top round.

[Bentley]

Either of those 2 suggestions...Ball Tip, Clod, Cross Rib Chuck Roast, or Bottom round...

[scdaf]

If you have a Safeway or Albertson's, Go there by Tuesday, spend $50 on other groceries and get a choice rib primal for $3.98/ lb.  Got a 23 pounder that is marbled at the upper end of choice after picking through a few which were closer to select on the grading scale.  Top round pricing, prime rib quality! 

I submit, there is no substitute for prime rib,  there is what you settle for instead...

[Bentley]

Never seen a roast half that big in any Safeway I have shopped at.  I wonder if it is just in your area?  Does it show up in the online weekly flyer in your area?

I was looking at Safeway online...we actually have one here in Mayberry.  But I do not see this offer!  They do have USDA Choice T-Bone for $5.99.lb.  I would normally think that is a ridicules price, but now days it is a bargain for Top Round!

At that price Select is gonna be better then any of those other cuts at the same grade...

[JimAZ]

This time of year I'd go with a New York strip loin roast, mostly because it is tender and lean but also because they're advertised heavily, at least on the west coast.

Just bought one yesterday fo $4.77/lb at Safeway.  Cut off 5 nice steaks and plan to smoke the rest at a later date.

[Michael_NW]

If you wanted to make tender, thinly sliced roast beef sandwiches and did want to spend the $ for prime rib cut, what cut of beef would you recommend?

Bar-B-Lew, being on the left coast it's easy for me to recommend tri-tip. It makes wonderfully tender slices for sandwiches.

[Bar-B-Lew]

If you wanted to make tender, thinly sliced roast beef sandwiches and did want to spend the $ for prime rib cut, what cut of beef would you recommend?

Bar-B-Lew, being on the left coast it's easy for me to recommend tri-tip. It makes wonderfully tender slices for sandwiches.

Unfortunately, I am on the right coast and that is not easy to find here in the northeast.  Also, I plan to have my Dad slice it on his slicer, and with the tri-tip grain running in two different directions I am ruling it out.

Thanks for the replies.  I now need to starting looking at prices.

[SmokinHandyman]

I have done an eye of round before and it came out good.

[bregent]

I have done an eye of round before and it came out good.

I've been making those lately. They are very lean, but if you cook rare to medium-rare they are great for sandwiches. The uniform shape makes for getting lots of good slices. I've been smoking them on low for an hour or so, and then finishing sous vide.