"Despite rising interest in vegetarianism, and the availability of plant-based options at popular fast food chains, Americans love meat. Americans especially love beef, with the industry posting record sales in 2024 despite high prices (over 55% of all meat sales). The thing is, when prices are high most of us tend to buy whatever's a good deal, and it's not always suitable for the meal we have in mind. Cuts from different parts of the animal have their own characteristics, and aren't necessarily interchangeable."
"You need thin-sliced roast beef on a bun that's crusty enough to hold together when it's wet, and a cup of the jus from the roast (or its instant-mix equivalent) to dip the sandwich in. The best cut for this kind of sandwich (or roast beef sandwiches in general) should be relatively lean and fine-grained, and free of obvious gristle. The round is a great choice, because it's affordable and slices beautifully."
Americans continue to favor beef, which made up over 55% of all meat sales in 2024 despite high prices. Elevated prices drive many shoppers toward bargains that may not suit planned meals. Cuts from different parts of the animal have distinct characteristics—grain, fat, connective tissue—and are not interchangeable. Alberta is a major Canadian beef-producing region with strong local demand. Thin-sliced, relatively lean, fine-grained, gristle-free cuts are ideal for beef dip and roast beef sandwiches. The round, notably eye of round, offers affordability and excellent slicing; sirloin, tri-tip, prime rib, or ribeye serve as good or deluxe alternatives.
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