For tastiest... a standing rib roast (prime rib)...
For most tender... a beef tenderloin...
only reason I say astanding rib roast for tastiest is because it has more marbled fat than a tenderloin...
I like both as well...
Not a big fan of eye round...
very little fat, and ususlly ends up dry... it's good for pot roast though...
or cooked very rare and sliced thin for sandwiches or for use in a Philly Cheesesteak...
