The cut of meat that is best for roast beef is ribeye roast and top sirloin.
Ribeye roast and top sirloin are the best cuts of meat for roast beef as they offer a great balance of flavor and tenderness along with adequate marbling.
Other good cuts of meat for roast beef are eye of round, rump roast and top round or even tenderloin roast.
These cuts of meats are often cheaper than the top sirloin and ribeye roast.
For better flavor of the roast beef look for some degree of marbling "fat streaks" in the meat which provides better tenderness and flavor.
If you prefer a leaner roast beef you should consider using top round or eye of round meat although they can require slower cooking to prevent dryness.
More tender cuts of meat such as tenderloin can be cooked faster and tougher cuts of meat like round roast require longer cooking times with low heat.
The most popular cuts of meat for roast beef include.
Rump Cap.
Eye Fillet Butt.
Bolar Blade Roast.
Whole Sirloin or Striploin.
Topside.
Rump Roast.
Prime Rib Roast.