The toughest cut of roast beef is shank which comes from the cow's forearm, in front of the brisket and is known for being dry and sinewy and it's often used for ground beef or beef stock.
Bottom round is also another toughest cut of roast beef which comes from the rear leg of the cow and is also known as rump roast.
Bottom round is lean and tough and is best cooked using a long and slow cooking method such as slow cooking and braising.
Brisket is also another tough cut of roast beef which comes from the cow's chest and is rich in collagen and connective tissue.
Brisket is naturally tough so it's best cooked using long slow cooking methods like slow cooking or braising or cooked and roasted in the oven.
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.