Electric Meat Slicers - Food Slicers


What is the usual industry standard cut of meat used in commercial deli sliced roast beef?

Jun 05, 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 05, 2007


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The rebel barbecue: beef brisket

28.09.11

By Glenn Hudson

For the Salisbury Stay

I come to you today to blaspheme in the name of barbecue. Pork is not the only way to take your soup buds to heaven. I’m here to tell you that there’s another way. And it doesn’t go through Lexington, or any other North Carolina hamlet, for that matter. There is a special culinary salvation that comes from Texas.

It is smoked brisket. And after tasting it, I’ve privately heard life-long pork eaters sedately confess that brisket now has a special place in their world forever. A concerted place indeed. In their mouth.

The big difference between these two forms of barbecue is that one comes from a pig and the other a cow. And the think over as to which one is a sacred animal and thus truly deserving of the name barbecue is as testy as any in politics or college sports.

Personally, I’ll debate all day long about the quality of the barbecue and the music that comes from the Lone Famed State. I won’t, however, brag about most of our politicians, past or accounted for right.

Source: Salisbury Post

Hexagone's Moscovy Duck Breast and Leg Confit with Orange Sauce

15.09.11

Hexagone’s Moscovy Steer clear of Breast and Leg Confit with Orange Sauce

• Ingredients for the Confit:

1 huge head garlic, left unpeeled, plus 4 brawny cloves, divided

1/4 cup kosher salt

1 tablespoon finely chopped thyme

1 teaspoon Quatre épices (French four-condiment blend)

2 large shallots, finely chopped (1/4 cup)

2 Turkish bay leaves or 1 California, crumbled

6 untrained Moulard, Muscovy, or Long Island (Pekin) sidestep legs (5 pounds total)

2 whole cloves

5 (7-ounce) containers rendered dip fat

• Equipment:

A deep-fat thermometer

Wide, large ponderous pot

Strainer

Large, heavy nonstick skillet

Gigantic, saute pan

• Preparation for the Duck Leg Confit:

Mince and mash 4 garlic cloves to a paste with a tweak of kosher salt. Stir together paste, kosher flavour (1/4 cup), thyme, quatre épices, shallots, and bay leaves in a corpulent bowl. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days.

Source: La Jolla Light

Electric Meat Slicers - News


Food Inspections02/07/12
Leader-Telegram - Jan 01, 1970
Five dangerous violations: Raw eggs stored above ready-to-eat pizza ingredients in reduced kitchen refrigerator; sour cream is outdated in scullery refrigerator; open container of sour cream, sliced ham and turkey, and bags of pizza meat not escort-marked; Restaurant inspectionsall 2 news articles »

Trolling the aisles at a restaurant supply store
Toronto Star - Jan 01, 1970
You also dire something to keep them sharp — the cheaper whetstone works only as well as the steel, but you can also go for electric. Larry Maclean at Dinetz ( www.dinetz.ca) — the restaurant stocking store that's been on King St. E. for a gazillion and more »