Sliced Smoked Roast Beef
Sliced beef roast is the most striking product in the range on numbers. Red meat is generally assumed to be fattier than white, yet the opposite holds here: at 2.5 g of fat per 100 g it sits below both the chicken and turkey versions, and at 21.5 g of protein it sits above both.
The reason is the cut chosen for roasting. A lean muscle cooked whole and sliced produces a product that combines the flavour intensity of red meat with the fat profile of white. On taste, beef is markedly stronger than chicken or turkey; even used sparingly it makes itself known on the plate.
Shelf life and storage conditions
- Shelf Life
- 90 days
- 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 best protein-to-fat ratio in the range: 21.5 g protein and 2.5 g fat per 100 g.
- Combines the flavour intensity of red meat with the fat profile of white meat.
- Assertive even in small amounts, which lowers cost per portion.
- Cooked whole and sliced, so the muscle structure and grain direction show in the slice.
Where To Use It
- Sandwich and baguette fillings
- Breakfast plates and hotel buffets
- Protein on salads
- Charcuterie boards and wine service
- Hot sandwiches and toasties
- Packed lunches
Nutrition Information (per 100 g)
- Energy: 523 kJ / 125 kcal
- Fat: 2,5 g (of which saturates 1,24 g)
- Carbohydrate: 3,9 g (of which sugars 0 g)
- Protein: 21,5 g
- Salt: 2,8 g
Wholesale Ordering & Storage
Its high protein value makes it a favourite in sports and institutional catering; in that channel quantities are calculated against a per-head protein target. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container. Shelf life: 90 days.
Frequently Asked Questions
Why does beef come out leaner than chicken here?
What decides this is the cut rather than the animal. A lean muscle is used for roasting, and that cut can carry a lower fat content than chicken breast.
Is it the same as roast beef?
The production logic is similar: a whole piece cooked and sliced. This product is additionally smoked, so it carries a layer of smoke aroma.
Is it suitable for hot service?
Yes. Seared briefly in a pan the edges take colour; long heating dries the meat out, as it is lean.
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