Quote:
Originally Posted by Twistys Tim
The biggest indication of the processing of the meat, is it's shiny / glazed appearance. As I am sure you know, when you slice a roast of beef, the slices (however thin) do not appear glazed or shiny -- the look like slices of beef. The slices will have texture, veins, fat, etc. -- Arby's meat has none of that.
As an efficiency -- Arby's most likely orders reformed (mechanically recovered) meat that is shaped is it can be easily and cost effective sliced. It is pre-cooked (not likely roasted by an traditional method), with flavorings / enhancers, and just has to be boiled / steamed when it is unfrozen at the outlet. Then placed on the slicer by minimum waged staff and put in a bun and sold.
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I tried to explain how it is cooked and formed. They trim away all fat like I said. They would not use prime cuts so there would not be that much marbling. It IS NOT ROASTED, it is steam cooked in the plastic vacuum bag I am almost 100% positive. I hope you do not find veins in your roasts ever though man. Veins are surface things. They would add flavorings, and proteins.
Go look in a store deli soon. Check the sliced roasts. Not only will you often see a shiny look to it, often you will see almost a rainbow like you would on an oil slick. I do think they "roast" it in store but could be wrong. It just is almost 100% or 100% pre cooked by steam before it arrives.