Since deli-style roast beef sandwiches are typically served cold, lean meats are nearly always the better choice — unless you like your sandwiches to be uncomfortably tough.

Bottom round and eye round cuts are particularly leaner options to consider, while slightly fattier loin cuts like top loins can also work if excess fat is trimmed after cooking.

Lean meat is much easier to cut into thin slices without the tough streaks of fat getting in the way, while fatty cuts are ideal for roasts but can become unchewable when cooled.

However, your lean roast beef slice should still retain some chewiness and offer a hint of a “mineral-like” or “earthy” taste. To enhance it, use ample salt and horseradish.