What is the usual industry standard cut of meat used in commercial deli sliced roast beef?
Jun 04, 2007 by Trust me ;) | Posted in Cooking & Recipes
Ah the taste and tender texture of deli style roast beef sliced thin. Somewhat rare nice pinkish mauve color with a dark/black rind or skin just can't be beat. Recreate at home?
I'm thiking they use a slow convection rotisery style oven to perfectly cook these cuts of meat that wind up sold in the deli or for that matter in plastic packages from Hillshire Farms?
I want to make something similar or a reasonable faxcimile at home. I have gathered some basic golden rules of Sear it, cook Low & Slow, and at 130 degrees or so take out the roast and let sit. I have an electric meat slicer. What I really need to know is; What is the usual industry standard cut of meat used in commercial sliced roast beef you buy in the store package or deli case as fresh? Rump Roast, Chuck Roast, Rib Roast? Yes I'm a meat neophyte (Meatophyte) and have much ignorance but with your help, I might just be able to turn the corner.
Thanks in advance.
Okay it appears there are several possible answers here. Lets simplify a bit. If you go into Arby's you will see many times an automatic meat slicer with a giant cooked roast slicing away this delicious juicy roast beef. Now just one question, of the large grazing bovine also known as a cow; What cut of that grass eater is in the slicer at Arby's. I know it's not just random cuts of roast, it's the same cut, every time, in every place in every state. This should definatively narrow the anwers to just one.
So one would think...
I would buy an Eye round or bottom round roast if I were you,make sure to tenderize it with sea salt at least 12 hours before cooking it any course salt will do but sea salt is the healthier choice when it comes to sodium.Arby's does not use a cut off of the round it uses compressed meat its the beef equivilent to deli turkey breast. if you want a roast beef there are several options not just one.I would suggest trying them until you find your favorite try variations of rump or round if you want deli beef or arby's then go to a deli or an arbys or find a food distributor that sells the beef but you will most likely have to buy the whole 5 pound piece of meat.
JOHN D | Jun 04, 2007
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I promised more on budget friendly foods and such. Today I went to the grocery store and bought cheese. I did the math here so I could let yall in on a little secret. Buy the blocked cheese and grate it your self. I saved over a dollar per 2 cups this way. I simple grated the cheese and measured it out. I froze it in two cups per bag. The large block (the one pounder) I got 5 1/2 cups out of it. I paid $1.99 for the cheese. I would have paid that for 2 cups of already shredded cheese in a bag. I got 3 3/4 cups out of the 1/2 lb block. I shredded it with a normal box grater. Just make sure you label it as to how much and what kind. The next purchase was a porkloin. When they are on sale I buy a whole porkloin and have it sliced. Depending on how thick you get it sliced it will make several meals. I got 3 meals out of the one I bought today for a family of 4. That was five 1/2 inch thick chops per package. I paid $12 and got 3 meals out of it. That is $4 a meal. Chicken is a great food to freeze. I got a deal on split chicken breast the other day. I am taking a clue from my mother in law here. I take off the skin, cut a boneless breast off of it. I then take the rest of the meat off of it and cube it for casseroles and other such dishes. I then have the bones and the left over meat (you know the stuff you cant get off) for soup stocks. I label the bags as to what and how many are in the package. These breast I bought are huge and would make about two fillets out of each breast. The skin is up in the air as to make chips out of it or feed it to the dogs after it is boiled in the broth. I also bought my beans in bulk today. I saved there to but didn't do the math. If you buy dry beans in bulk (or rice for that matter) freeze it for a week or two if you plan to keep it along time. This way you kill out any weevils, or bugs that got in there. Then I put them into large Tupperware type containers in the cabinet out of direct light. On the hamburgermeat you can weigh...
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“Our slicer stops at the last half-inch of meat and you have this nice chunk left, so we toss them into freezer bags and later put those chunks into soup.
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“Our slicer stops at the last half-inch of meat and you have this nice chunk left, so we toss them into freezer bags and later put those chunks into soup.
