Whole Muscle Roast Beef 1700 g
In charcuterie, meat is handled in one of two ways: minced, seasoned and reformed, or cooked as a whole piece. The phrase whole muscle marks the second route; in this product the meat's own structure is preserved intact.
Looking at the cut is enough to see the difference. In a minced and reformed product the cross-section is homogeneous and uniform; in a whole-muscle product bundles of fibre and the fine lines of connective tissue between them can be picked out. That creates the impression of meat rather than processing and lifts the product into a higher segment on a deli counter.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- The meat is not minced or reformed; muscle structure and fibre bundles run unbroken through the cut.
- It parts from the homogeneous cut of minced products, creating an impression of meat rather than processing.
- The whole-muscle structure means the direction of the grain is felt as the slice is chewed.
- A whole 1700 g piece leaves slice thickness to the kitchen.
Where To Use It
- Charcuterie boards and wine service
- Restaurant à la carte presentation
- Sandwich and baguette fillings
- Breakfast plates
- On salads
- Butcher and deli counters
Wholesale Ordering & Storage
Whole-muscle products sit in a higher segment than minced ones; the order plan should follow the sales volume of premium menu items. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
What does whole muscle mean?
It means the meat has not been minced and reformed. It is processed as a whole piece and the muscle structure runs unbroken through the cut.
How can you tell from the cut?
In a minced product the cross-section is homogeneous and uniform. In a whole-muscle product, fibre bundles and the fine lines of connective tissue between them can be picked out.
What is roast beef?
It is the charcuterie type produced by cooking meat as a whole piece and slicing it. This product is additionally smoked.
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