What is Roast Beef Made Out Of? A Look at This Iconic Deli Meat

Roast beef is a classic deli meat that has been a sandwich staple for over a century. From Arby’s to your local supermarket you’ve likely enjoyed a roast beef sandwich at some point. But have you ever wondered – what exactly is roast beef made out of?

Let’s take a closer look at this beloved lunchmeat, the beef cuts used, seasonings added, and how it’s prepared from pasture to sandwich.

The Origins of Roast Beef

Roast beef dates back to medieval Europe when oxen or cattle were roasted whole for special feasts and holidays. The English eventually perfected the art of roasting beef, leading it to become one of their national dishes.

By the 1800s, thin slices of leftover roasted beef were being used for sandwiches in America. Deli-style roast beef grew popular through the early 20th century, cementing its place in the pantheon of classic sandwich ingredients.

Cuts of Beef Used for Roast Beef

Roast beef can technically be made from any cut of cow besides the head or organs However, certain parts of the animal are more commonly used by meat processors and restaurants

• Round – The rear leg area contains larger, tougher muscles that require slow roasting to become tender. This economical cut is often used for commercial roast beef.

• Chuck – The shoulder area also contains well-worked muscles. Chuck roast is another affordable choice for roast beef.

• Rib – For more tender and flavorful roast beef, the rib section is ideal. Rib roasts are pricier but produce very juicy, tasty meat.

• Sirloin – Coming from the hip/lower back region, top sirloin makes a lean yet flavorful roast beef.

So while the round or chuck are most common, any beef cut can be turned into delicious roast beef with the right prep and cooking technique.

Seasonings and Ingredients

Seasoning is what gives roast beef its signature flavor. Here are some common ingredients used:

• Salt and pepper – The basic building blocks of seasoning.

• Garlic and onion powder – Provides savory, aromatic notes.

• Smoke flavoring – Adds a smoky roasted taste.

• Beef broth – Keeps the meat moist and juicy.

• Sugar – A touch of sweetness to balance the savoriness.

• Phosphates – Improves moisture retention.

• Nitrites – Preservatives that also impart a pink tint.

So while roast beef starts with real beef, extra ingredients help achieve the perfect flavor, color, and texture.

The Roast Beef Preparation Process

Roast beef doesn’t just come pre-sliced and ready-to-eat. There is a lengthy process involved in taking raw beef and turning it into the finished lunchmeat.

Here are the basic steps:

1. Beef cuts are selected and trimmed of excess fat and sinew.

2. The meat is injected with a broth solution containing phosphates, salt, sugar, and other ingredients.

3. Seasoning is rubbed over the exterior of the meat.

4. The beef is slow-roasted at low heat (around 250°F) for several hours. This gently cooks the meat while preserving moisture.

5. After roasting, the beef is cooled down until ready for slicing.

6. It is thinly sliced by machine or by hand.

7. The sliced roast beef is packaged and refrigerated until use.

8. The finished deli-style roast beef is used for sandwiches or other recipes.

So while roast beef seems simple, there are many steps involved behind the scenes to achieve perfect pink slices piled high on your sandwich.

Why Roasting Makes Roast Beef So Tender

Slow roasting is vital for turning the tougher cuts of beef into fork-tender roast beef. Here’s why this cooking method works so well:

• Low heat – High heat would dry out and toughen the meat. Roasting uses gentler 225°F to 250°F heat.

• Time – Cooking for several hours gives the collagen in the beef time to break down into gelatin, making it succulent.

• Moist environment – The broth solution keeps the meat from drying out during the extended cooking time.

• Tenderizing enzymes – Slow roasting allows natural enzymes to further tenderize the beef.

• Flavor development – The long cook time allows seasonings to fully permeate the meat.

Roasting essentially does all the hard work of taking a tough cut and making it taste like a premium steak.

Is Deli Roast Beef Healthy?

Deli roast beef gets a bad rap as an overprocessed lunchmeat. However, when enjoyed in moderation, it can be part of a balanced diet:

• Made from real beef, it provides protein, iron, zinc, and B-vitamins. Choose low-sodium options to limit excess salt.

• Roast beef is relatively low in fat, especially if you trim off any visible pieces before eating.

• Going for nitrite-free varieties reduces your intake of these preservatives.

• Pair your roast beef sandwich with veggie toppings and whole grain bread for more nutrition.

As with any processed meat, roast beef is best enjoyed occasionally rather than daily. But when craving a classic sandwich, it can hit the spot!

The Takeaway on Roast Beef

While it may look unassuming, those pink deli slices are the result of carefully choosing the right beef cut, seasoning it boldly, and roasting it low and slow. This transforms an inexpensive, tough meat into the tender, juicy roast beef we know and love. So next time you bite into a roast beef sandwich, appreciate the culinary mastery involved!