"Fast Casual" Roast Beef Sandwich Concept

I am looking to open a "Fast Casual" Roast Beef Sandwich concept. Would you recommend using a Top Round or Eye Round Roast? I know the advantages of the Eye Round is less cooking time, fat & cost. The beef will be sliced thin & dipped in Au jus before serving, your thoughts & reasoning would be greatly appreciated

For fast casual-personally I think I like the top round over the eye of round, but it has more trim and is quite bit bigger. It does cost is less though. I think you are going to have to decide for yourself which cut works the best for you by doing a cutting and cooking test with each cut to determine the cost and quality that is acceptable. Either one is going to work it's just a matter of which one works best for you.

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