Why is roast beef the worst cold cut...

Why is roast beef the worst cold cut? I can't even figure out wtf I'm supposed to put on a roast beef sandwich other than cheese

It's not the roastbeef's fault you're fucking retarded

Horseradish mayo is good with roastbeef

This. Horseradish is s good bet. A sharp cheese. Mustard. Pickles. Roast beef is fatty so go with shit that cuts through that.

you have to dip it in aju sauce. It's amazing.

>mfw I see roast beef

Source.

English Mustard, Pickle, Tomato, Spinach

Stop being a faggot. Roast beef is fucking delicious.

Arby's

French mustard

>Why is roast beef the worst cold cut?

Beef fat is disgusting and practically inedible.

*t Vagina man speaking

Ever fried chips or roasted potatoes in beef tallow?

You are wrong.

Also it can still be fantastic on the meat if rendered just a little.

Ur mom's fantastic on my meat

I'm always freaked out by the iridescent rainbow patterns that appear in roast beef.
That shit gives me the heebie-jeebies. When your meat looks like a DVD in the sun, there is a problem.

>mfw roast beef+provolone on italian

Remoulade and french fried onions you spanner

Ketchup

all supermarket cold cuts have that

it's easy to just roast a hunk of meat at home and slice it up for sandwiches

>Why is roast beef the worst cold cut?

Because you buy shit roast beef.

Buy a rib roast, cook that fucker in the oven. Slice it with a knife. Heaven.

FUCKING HORSERADISH YOU UTTER FUCK

Potato salad

The best preparation I've had was from booeymonger (yes georgetown fag here).


Its was on a crusty roll with sharp cheddar, spinach, bacon, and "house dressing." I'd use green goddess if I were recreating this sandwich.

Also the beef was RARE. Only way I imagine it tastes good.

You don't want to. It was like the window display of a butcher's

imagine going to town on OP's pic with a cleaver

>All I can think of to put on a roast beef sandwich is cheese
Poor choice.

>When your meat looks like a DVD in the sun, there is a problem.
All that is is light bouncing off exposed muscle filaments. You get that on any kind of meat cuts.
Bacon is [spoiler]in my experience [/spoiler]by far the most common place to find this.

DVD meat is fine. If it's shiny/silvery it's harmless.
If you can see actually solid green or cloudy white, that's the bad shit that needs throwing.

...

Went out and got some

Has nothing on Italian cold cuts or ham

I usually put it on a roll with provolone, lettuce, mayo, and whole grain mustard.

>Why is roast beef the worst cold cut?
because you get it from shitty supermarkets that use the rib roasts that they couldn't sell before the expiration date. they overcook it to get rid of any bacteria that's been growing.

get some from a good butcher/deli that uses good quality fresh meat.