Behold the sandwich, a beloved American icon. In fact, almost half of us eat one each day. You might not want to grab a sandwich on your lunch break as much these days, and it’s not just because bread is high in carbs. Because it is thought to be processed, deli meat like sliced turkey, ham, and roast beef isn’t on many “clean eating” lists these days. But is it really that bad for you? The answer is, it depends. Let’s take a closer look.
There are many articles on Google that link the nitrites in deli meats to different types of cancer. So why are nitrites in deli meat? The North American Meat Institute (NAMI) says that sodium nitrite is a salt and an antioxidant that is used to cure hot dogs, ham, and bacon. It also stops the growth of botulism-causing bacteria, prevents spoilage and gives cured meats their color and flavor. Sodium nitrite also helps prevent the growth of Listeria monocytogenes, a bacteria that causes the foodborne illness listeriosis.
Listeriosis causes fever, headaches, fatigue, muscle aches, nausea and vomiting. It’s especially dangerous for pregnant women because she can give it to her baby even if it doesn’t make her sick. This can lead to serious problems. Listeria is a tricky bacteria because it can grow under refrigeration. For pregnant women, deli meats and hot dogs are only safe if they are heated to 165°F. That makes a quick sandwich pretty much useless.
You may be wondering how “natural” and organic deli meats stay fresh. They use plant-based, naturally occurring nitrites, such as those found in celery, beets and sea salt. There probably won’t be any nitrates or nitrites added, but there will be ones naturally found in sea salt and celery powder. ” So, you’re getting nitrites in traditional deli meats, as well as the better-for-you stuff.
When nitrites combine with amines in meat they create nitrosamines, which some studies have found to be carcinogenic. Only about 5% of the nitrites we eat come from meat. We actually get most of them from plants and water. The World Health Organization (WHO), on the other hand, says that eating processed meat is linked to a small rise in the risk of cancer. And the more you eat, the greater the risk is. WHO hasn’t been able to figure out what in processed meats like deli meat makes people more likely to get cancer, though.
Roast beef is a classic and beloved deli meat, frequently found in sandwiches, lunch meats, and charcuterie boards. But a common question arises – is roast beef deli meat actually raw? With all the curing, smoking and processing involved it can be confusing to determine if roast beef sold at the deli counter is raw or cooked. In this article, we’ll get to the bottom of this query and provide a clear answer.
The Short Answer
The short answer is no – roast beef deli meat is not raw. During production, roast beef undergoes a thorough cooking process to reach the proper internal temperature and kill any potential pathogens. This heating process denatures the proteins and transforms the raw beef into a ready-to-eat deli meat.
Delving Into Roast Beef Processing
To understand why roast beef deli meat is not raw, it helps to look at how it is processed:
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Selection of cuts: Roasts like top or bottom round, chuck, and rump are chosen for their marbling and flavor. These well-worked muscles produce tender deli meat.
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**Seasoning and curing **Salt spices and curing agents like nitrates are rubbed on the roasts to add flavor and preserve the meat.
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Cooking: The seasoned roasts are then cooked using methods like baking, roasting, or steaming to at least 145°F internal temperature. This effectively kills any bacteria and pathogens.
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Cooling Once roasted, the beef is cooled down to preserve quality and flavor
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Slicing: After cooling, the roast beef is thinly sliced and packaged for sale as deli meat.
As evident from this process, roast beef deli meat is undoubtedly cooked to safe internal temperatures during manufacturing. Unlike raw beef, it is ready to enjoy right out of the package.
Other Signs Roast Beef Deli Meat is Cooked
In addition to the thorough cooking process, there are a few other giveaways that roast beef deli meat is not raw:
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Color: Raw beef is red/purplish in color. Roast beef deli meat is light pink to brown, indicative of cooked meat.
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Texture: Deli roast beef has a tender, sliceable texture compared to the firm, raw muscle fibers of fresh beef.
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Flavor: The cooked deli roast beef has a developed, savory flavor unlike the relatively bland taste of raw beef.
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Preservatives: Being packaged and cured, roast beef deli meat contains preservatives for extended shelf life unlike highly perishable raw beef.
Risks of Raw Roast Beef
If roast beef deli meat were left raw, it could pose some health risks:
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Bacteria: Raw beef may contain dangerous bacteria like Salmonella, Listeria, Campylobacter, and E. Coli that can lead to foodborne illness.
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Parasites: Raw meat could also harbor parasitic worms like tapeworms and roundworms transmittable to humans.
Thankfully, since roast beef deli meat is cooked, these risks are mitigated. The high temperatures kill any potential pathogens, making deli roast beef safe for consumption.
Common Misconceptions Around Roast Beef Safety
Despite the clear cooking process, there are still some misconceptions around the safety of roast beef deli meat:
Myth: Any pink color in roast beef means it’s raw.
Fact: When beef is cooked, it often retains a pinkish hue even when thoroughly cooked through. This leftover color does not indicate raw meat. Roast beef deli meat is safe to eat as long as it reached appropriate cooking temperatures.
Myth: Pre-packaged roast beef isn’t really cooked.
Fact: Reputable brands adhere to food safety laws, ensuring their roast beef undergoes the full cooking process to eliminate health risks before selling. As long as proper handling procedures are followed after purchase, pre-packaged roast beef is safe to consume.
Myth: Smoked roast beef is raw since it’s not heated.
Fact: Smoking alone does not cook meat. Smoked roast beef still undergoes cooking by roasting, baking, or steaming in addition to smoking to make it safe to eat.
Proper Handling for Food Safety
Though roast beef deli meat is pre-cooked, proper food safety practices should still be followed:
- Refrigerate roast beef deli meat at 40°F or below.
- Discard after 3-5 days of opening.
- Keep roast beef separated from raw meats to avoid cross-contamination.
- Thoroughly wash hands, counters, cutting boards, and utensils after contact.
Adhering to these guidelines helps prevent the growth and spread of bacteria from roast beef after it has been cooked and packaged.
So after evaluating the detailed manufacturing process, identifying telltale signs of cooked meat, and debunking common misconceptions, we can conclusively say that roast beef deli meat is not raw when purchased from the store.
The thorough cooking steps taken during production, from start to finish, transform the raw beef into a ready-to-eat deli meat that is safe for consumption. With proper handling, roast beef deli meat makes for a tasty addition to sandwiches, snacks, and other recipes. You can enjoy your favorite roast beef lunches and appetizers with peace of mind knowing it’s not raw!
Cold cuts are high in sodium
Processed foods tend to be high in sodium. The 2020-2025 Dietary Guidelines for Americans recommend eating less than 2300 milligrams of sodium per day. A 2-ounce serving of sliced roasted turkey breast contains between 360-590 milligrams of sodium. Thats not so bad, but once you add two slices of bread (240 milligrams), a schmear of mustard (125 milligrams) and perhaps some mayo (85 milligrams), you’re looking at a sodium total of 810 to 1040 for your sammie. As long as you balance out the rest of your day with fresh produce and other foods that are low in sodium, you’re fine, but if dinner is take-out, you’re very likely to exceed the sodium limit.
If you want to watch how much sodium you eat, look for low sodium deli meat (about 115 milligrams per 2-ounce serving) or no salt added meat (only 35 milligrams per serving).
How to Make Deli-Style Roast Beef Lunch Meat – Ultimate Roast Beef Sandwich
FAQ
Is deli roast beef already cooked?
Is deli roast beef raw?
Is sliced roast beef from the deli considered processed meat?
Can you eat roast beef raw?
Does Deli roast beef taste expensive?
Also, given that it’s thinly sliced, it’s more tolerable to tougher and cheaper cuts of meat. In fact, a good deli roast beef should be lean but still tender. This is where we have an opportunity to take a cheaper cut of meat and make it taste expensive.
How to make roast beef deli meat?
To make roast beef deli meat, you will need a few slices of roast beef. Place the roast beef slices in a refrigerator to cool. Once the roast beef is cold, you can use it to make roast beef deli meat. Roast beef deli meat is a popular type of lunch meat. It is often served in sandwiches, wraps, and salads.
Should Deli roast beef be lean?
In fact, a good deli roast beef should be lean but still tender. This is where we have an opportunity to take a cheaper cut of meat and make it taste expensive. Whenever I go to a sandwich shop, I prefer roast beef over turkey or ham for my protein because the flavors are just more intense.
What is the difference between Deli roast beef and regular roast beef?
[updated 2022] The main difference between deli roast beef vs regular roast beef is that the deli-style roast beef is thinly sliced and usually used on a sandwich while the roast beef is thick cut and served on a plate hot.