When it comes to making delicious pulled beef sandwiches, the cut of meat you choose is crucial. The right cut will be flavorful, tender and shred easily – all important factors for perfect pulled beef. So which cuts are best for pulled beef sandwiches? Here’s a breakdown of some of the top options.
Chuck Roast
Chuck roast comes from the shoulder of the cow. It contains a good amount of fat marbling which helps keep the meat moist and tender during cooking. Chuck roast is an economical choice that’s readily available, making it a top choice for pulled beef. Chuck roast takes well to slow, moist cooking methods like braising, which helps break down the collagen fibers into succulent shredded beef.
Brisket
Brisket is another excellent option for pulled beef sandwiches. Brisket comes from the breast of the cow and contains a lot of connective tissue. Connective tissue contains collagen, which breaks down into moisture-rich gelatin when cooked low and slow. Brisket shines when cooked for long periods with moist heat and requires little trimming. The end result is extremely tender and moist pulled beef. Keep in mind brisket can be pricier than some other cuts.
Short Ribs
Short ribs are cut from the rib section near the belly of the cow. They contain a lot of collagen and fat, which results in meat that becomes melt-in-your-mouth tender after braising. Short ribs benefit greatly from long, slow cooking methods that tenderize the meat. The high collagen content in the short ribs translates to succulent, juicy pulled beef. Short ribs do contain a lot of bone, so you’ll need 4-5 lbs for a large batch.
Flank Steak
For a slightly different texture in your pulled beef, consider flank steak. Flank steak comes from the belly muscles of the cow. It has visible grain in the meat that provides a pleasant chewy texture when cooked properly. Flank steak has robust beefy flavor and only needs to be cooked for 2-3 hours max when making pulled beef to keep it from getting mushy. It shreds easily across the grain. Keep flank steak slices thin when serving.
Bottom Round Roast
Bottom round roast comes from the back leg of the cow. It’s got great beefy flavor at a more budget-friendly cost than other cuts like brisket. Bottom round can be quite tough if not cooked correctly, so slow braising is a must for pulled beef. The end result will be tender strands of shredded beef with great texture. Bottom round roast can sometimes be found pre-sliced into stew meat chunks perfect for braising.
Eye of Round Roast
For a very lean option, consider eye of round roast. This economical cut comes from the back leg and is extra trim with barely any fat. While it can turn out quite dry and tough when roasted, eye of round excels when slowly braised for pulled beef. The slow cooking and moist environment allows the collagen to properly break down for tender texture. Keep the beef well-coated in liquid during cooking.
Top Round Roast
Another round cut to consider is top round roast. Top round comes from the leg of the cow. Like eye of round, it is also quite lean but becomes tender when braised long enough. Top round has a nice uniform shape that lends well to even shredding. It may benefit from an added fat source like bacon grease or broth during cooking to keep it from drying out.
Rump Roast
Rump roast comes from the rounded back end of the cow, as the name would suggest. It’s a lean, well-exercised cut that can be tough if roasted. But when slowly cooked in liquid it produces incredibly moist, tender pulled beef. If braising a whole rump roast, make sure to trim any sinew for easy shredding. Or look for stew meat portions from the rump for shredded sandwiches. Rump is an economical alternative to pricier cuts.
Tri-Tip Roast
For a slightly quicker cooking option, try tri-tip roast. Tri-tip comes from the bottom sirloin primal cut near the hind legs. It has excellent graining for pulling across the fibers. Tri-tip can become tender in just 2-3 hours of braising due to its leanness and uniform shape. It shreds beautifully and has robust beefy flavor. Tri-tip is great if you want tender pulled beef without waiting around all day for a slow braise.
Sirloin Tip Roast
Sirloin tip roast comes from the upper round primal near the hip. It’s quite lean and dense with meat fibers that pull apart nicely once cooked tender. Low and slow braising helps convert the collagen to gelatin. Look for sirloin tip roasts with marbling for added moisture and flavor. Remove any thick sinew or silverskin for clean slicing across the grain into shreds.
Key Points When Choosing Cuts for Pulled Beef:
- Select cuts that become tender when braised – chuck roast, brisket, short ribs
- Leaner cuts work but benefit from added moisture during cooking
- Allow for long cooking time (minimum 2-3 hours) to properly tenderize meat
- Remove any thick silverskin or sinew for clean slicing across the grain
- Look for good marbling or coat with oil/broth during cooking to prevent dry meat
Cooking Methods for Tender, Juicy Pulled Beef
The right cooking method is just as important as the cut when making pulled beef. The goal is to break down tough collagen into soft gelatin, which leads to tender texture. Moist-heat cooking methods excel at this. Here are some top cooking methods for pulled beef sandwiches:
Braising
Braising involves browning meat then cooking low and slow in a small amount of liquid. The extended cooking time tenderizes the meat while the liquid imparts moisture and flavor. Use broth, beer or wine to braise in a dutch oven or slow cooker.
Stewing
Stewing is similar to braising but with more liquid. Put your beef and cooking liquid into a pot, bring to a boil then simmer gently until meat is fall-apart tender. The abundant liquid keeps the meat extra moist. Stew on the stovetop or in the oven.
Pot Roasting
This method involves browning meat then simmering in liquid in a covered pot for hours. Pot roasting concentrates flavors as the meat cooks in its own juices. Use a rump roast or chuck roast and add root veggies too.
Slow Cooker
A slow cooker is ideal for large cuts that require all-day cooking. The moist, low heat tenderizes the meat to a shreddable texture. Combine meat, broth and seasonings and let it slow cook to perfection. Easy clean-up too!
Tips for Shredding and Serving Pulled Beef
Once your beef is melt-in-your-mouth tender, it’s time to shred and serve! Here are some tips for working with cooked beef and assembling perfect sandwiches:
- Shred beef across the grain of the meat for tender texture
- Use two forks to pull beef apart into long thin strands
- Serve beef immediately or store cooled in broth/sauce to prevent dryness
- Moisten beef with more cooking liquid as needed before serving
- Piling beef high on rolls allows the meat’s juices to soak into the bread
- Add barbecue sauce, hot sauce or other toppings to boost flavor
- Pair with crunchy coleslaw, pickles and fried onions for delicious flavor and texture contrasts
Recipe Ideas for Irresistible Pulled Beef Sandwiches
Once your pulled beef is prepped, it’s time to pile it high on buns and make some drool-worthy sandwiches! Here are some recipe ideas to inspire you:
Classic Barbecue Pulled Beef
The classic! Shredded beef tossed in your favorite barbecue sauce makes for no-fuss sandwiches. Try South Carolina-style mustard barbecue sauce for a tangy twist.
French Dip Pulled Beef Sandwiches
Pair ultra-tender braised beef with melted Swiss cheese, caramelized onions and hot au jus for dipping. Sooo messy and delicious.
Pulled Beef Banh Mi
Build Vietnamese-inspired sandwiches with spicy sriracha mayo, fresh cucumber, jalapeño and cilantro stuffed into crusty baguettes.
Jalapeño Popper Pulled Beef
Mix shredded beef with gooey cream cheese, cheddar, bacon, garlic and jalapeños for an amazing flavor bomb sandwich.
Pulled Beef Chili Cheese Fries
For an indulgent meal, load crisp fries with tender beef, spicy chili, nacho cheese sauce and cool sour cream. Perfection!
Conclusion
When choosing the right cut of meat for pulled beef sandwiches, look for well-marbled tougher cuts that excel when braised, like chuck roast, brisket and short ribs. Cook the beef low and slow using a method like braising, stewing or pot roasting until ultra-tender and easy to shred. Then pile the juicy pulled beef high on buns and add your favorite toppings and sauces. Any of these beef cuts and cooking methods will yield amazing shredded beef for stuffed sandwiches, loaded nachos, piled-high chili cheese fries, and so many other drool-worthy dishes. Enjoy!