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I dunno...I may just be me, although I have a neighbor with a kid that agrees with me. I think that the Boar's Head Roast Beef in the Deli is the worst tasting and smelling vile meat I have ever seen sold. And they are very "proud" of their produce as evidenced by the pricing. I used to buy Rouses' sandwich trays, but since they switched to Boars Head, I dumped them. Today at Rouses, they had a big sign "Now available! Boars Head Well Done Roast Beef!" Yuck! That sounds even worse! Enough to gag a maggot! Of course, I do like mine red!

Any favorite brands of Deli Roast Beef?

I used Chesisi's at my poor boy restaurant...it was fine if you made a good gravy for it.

My favorite from Rouse's is Rouse's roast beef. I agree with oyster, the Boars head is horrible & expensive. My kid smelled it one day & said "I am not eating any of that"

I find deli RB tasteless. I have a meat slicer so I make a about a 6# roast for dinner (rare) then slice the rest the next day for sandwiches. Cheaper, better.

While I would generally get pastrami or corned beef, if I'm going for deli "roast beef" I'd say there are two possibilities.

First: Dorignacs still makes their own roast beef. I like the "Italian" one stuffed with garlic.

Second: Zara's Food Store at Josephine and Prytania makes its own "Garlic Stuffed" Roast beef. It's good and I get it occasionally.

A third thought would be to ask Dan Stein what he uses at his place. So far, all of his meats have been very good.

Jonathan

The Boar's Head rare roast beef is not bad. You just need to eat it within a short time of it being sliced. It is not good the next day, that's for sure. But, if you buy it, then go home and eat it, it is not bad. I don't particulalry like any deli roast beef that is not cooked in house.

And as far as po boy joints, I feel ripped off if a place doesn't cook their own beef (sorry, Jerry). Just right aorund the Covington/Mandeville area, you have numerous places cooking their own beef, including Bear's, Darrel's, Monster, Pontchartrain, etc.

Thanks for all tips. I was looking for something a bit different than typical NO Po-boy, more in line with NY style. I do not think they are substitutes for each other, but rather two distinct and different styles. Also think that the processing changes flavors and textures from a home cooked roast, so I guess I would consider that three distinctive styles.

Is Stein's on par with New York Deli meats? I believe I recall an interview where he said all meats are flown in from NY. I'm talkin red and piled high!

TIA!

Try Langenstein's in house roast beef. It's rare, with good flavor. Not of huge fan of the garlic roast beef from Zara's, but I'm not a big fan of Zara's.

I don't have a particular favorite, but I do prefer mine a little on the pink side as well. Well done deli roast beef does not appeal to me at all. I almost bought some RB sandwiches at Rouses last night. I am glad I did not.

The roast beef at Martin"s is pretty good. Seems like they told me years ago that they get their pastrami and corned beef from NYC and their roast beef comes from Chicago..........And by the way, I"m pretty sure Dan Stein used to work there.