French Dip roast beef cut ?

BajaTom · February 2009

What cut of beef is typically used in retail outlets making a French dip sandwich? I saw a TV show on Phillipe's out in LA the other day which PQed my interest. It looked like the beef my be shoulder clod. Any help in preparing this sndwich would really be appreciated. Help with making the bread and aus jus is also needed. Thanks, Tom

fishlessman · February 2009

ive done deli style beef with top loin and with rump. a full rump looks alot like a clod, im betting he used rump. to get the color and texture more like deli beef, you need to cook it below 300 degrees.

fishlessman · February 2009

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=498233
this was a rump, its a little fatty, the top loin is leaner

BajaTom · February 2009

Thanks for the info. I never see full rump roasts around here. Would a top and botom round be almost the same thing or is rump totally different? Thanks, Tom

fishlessman · February 2009

i really am not sure, google doesnt seem to help either. we get our newyork sirloins cut off the loin side of the rump and if you look it has three separate muscle groups. rump in the supermarket looks like bottom round, at the local butcher is a big 3 muscle piece. the loin side is good for roasts and steaks, the other side gets ground. newyork sirloin on google looks different from what i get as well. when buying those sandwiches the meat looks more like a top loin roast, much cleaner looking.

thirdeye · February 2009

I agree with the rump or round roasts, I use it for both Italian beef sammies and French Dippers. It's hard not to slice it when it's right off the pit and still warm.....but if you can give it 5 or 6 hours of fridge time, it slices like a dream (and reheats very easily)

tach18k · February 2009

When in doubt, use tri-tip sliced very thin.

Photo Egg · February 2009

These photos are killing me.
At work...No food...
I purchased 3 packs of the buckboard bacon mix per your web site post. Can't wait to try. Your instructions on your site are great. Thanks for sharing.
Darian

BajaTom · February 2009

Thanks again for the info. I bought an eye of round on sale. I will see if it works. I found a recipe by Philippes on the web. It called for rump. Thanks, Tom

BajaTom · February 2009

Thanks for the info. I think that's the way to go. Thanks, Tom

French Dip roast beef cut ?

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