The Reality Behind the 'Liquid Meat' Myth
For decades, a stubborn urban legend has persisted: that Arby's roast beef is not real meat, but rather a reconstituted paste or gel. This myth is demonstrably false. Arby's officially addressed this rumor by confirming that its roast beef is made of 100% beef. The source of the confusion likely comes from the unique way the beef arrives at restaurants. Employees receive the roast beef pre-packaged in airtight plastic bags that contain a “self-basting solution.” This liquid marinade has led some to assume the entire contents of the bag are a gelatinous sludge, but the substance is simply there to keep the solid meat juicy during the cooking process.
A Closer Look at the Ingredients and Production
While the meat is unquestionably beef, it is not a traditional, whole cut of roast beef, as you might find at a deli. Instead, Arby’s uses a processed product made from various cuts of beef that are combined and shaped into consistent loaves before arriving at the restaurant. This manufacturing process ensures a uniform shape, density, and flavor across all Arby's locations. The beef is typically derived from the round primal, a tougher, leaner, and more economical portion of the cow. Alongside the beef itself, the ingredient list also includes a basting solution with water, salt, and sodium phosphates. Sodium phosphates are common food additives used to improve the texture, retain moisture, and extend the shelf life of food products, acting as an emulsifier to keep the meat's liquids and solids from separating.
How Arby's Roast Beef is Prepared In-Store
Unlike traditional deli roast beef, which might be cooked from a whole muscle, Arby’s process is standardized for efficiency and consistency. The preparation follows a specific procedure:
- Arrival: The roast beef arrives at each restaurant frozen and sealed in a bag.
- Thawing: The bags are thawed in the refrigerator before being cooked.
- Roasting: The entire bag, including the beef and basting solution, is placed into an oven and slow-roasted for approximately 3 to 4 hours at a low temperature.
- Slicing: Once cooked, the meat is removed from the bag and thinly sliced to order using a commercial meat slicer.
This low-and-slow, sealed-bag method ensures the meat is consistently tender and moist every time. It differs significantly from a traditional home or butcher-shop roast, which might be seared and cooked to varying degrees of doneness.
Comparing Arby's Processed Beef with Traditional Deli Roast Beef
To better understand the distinction, consider the differences between Arby’s product and a classic deli roast beef:
| Feature | Arby's Roast Beef | Traditional Deli Roast Beef |
|---|---|---|
| Meat Source | Processed, formed cuts of beef (likely from the round primal). | Typically a single, whole cut of beef (e.g., top round, sirloin). |
| Processing | Combined with a "self-basting solution" (water, salt, phosphates) and shaped into a consistent loaf. | Minimal processing; a whole muscle is seasoned and cooked. |
| Cooking Method | Arrives frozen in a bag and is slow-roasted in-store. | Cooked from a fresh or thawed state, often in a rotisserie or oven. |
| Consistency | Extremely uniform in texture and flavor across all locations. | Varies slightly based on the butcher, cut of meat, and cooking process. |
| Ingredients | Beef, water, salt, sodium phosphates. | Beef, seasonings (salt, pepper, etc.). |
From Round Primal to Formed Loaf
The shift from a more traditional roast to the current processed product was likely made to address the challenges of running a national fast-food chain. In the past, some former employees and commentators have stated that Arby's did, in fact, cook and slice whole steamship rounds in-store. However, in order to guarantee a consistent product and a reliable preparation method for thousands of locations, transitioning to a pre-packaged and formed loaf became necessary. This modernization allows Arby's to deliver the same tender, thinly sliced roast beef experience to customers everywhere, regardless of the individual restaurant's staff or equipment limitations.
It's also worth noting that the pinkish color of the meat is not a sign of being undercooked or artificial. It is a natural result of the additives and the low-temperature cooking method, which cooks the beef thoroughly but retains its color and moisture.
Conclusion
So, the answer to "what kind of meat does Arby's use for roast beef?" is real beef, but it is not a traditional cut. It's a processed, formed beef product, made from various cuts of the round primal, and cooked in a sealed bag with a basting solution to ensure consistent flavor and texture. The rumors of it being a mysterious liquid gel are false, though its unique manufacturing and cooking process does distinguish it from standard deli meat. The combination of its processing and in-store slow-roasting is what gives Arby’s roast beef its distinct and recognizable taste and texture.
For more details on Arby's ingredients and company history, check out this article: 11 Surprising Facts About Arby's Roast Beef.
