Smoked Roast Beef with Cheese and Thyme 1800 g
In this product the cheese and thyme sit inside the meat rather than on its surface. In log form that detail gains importance, because what reveals the pattern is the act of slicing itself; until the log is cut, nothing inside is visible.
Slice thickness changes the pattern too. Cut thin, the cheese islands look small and scattered; cut thick, they widen and the cross-section becomes a more pronounced mosaic. For presentation-led kitchens that means thickness can be chosen to suit the plate — thick for a charcuterie board, thin for a sandwich.
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 cheese and thyme are inside the meat; slicing is what reveals the pattern.
- Slice thickness alters the cross-section, so thickness can be chosen to suit the presentation.
- Meat and cheese arrive in one slice, so no separate component is needed on a breakfast plate.
- Carries the same nutrition as the plain beef roast; the addition does not alter fat or protein.
Where To Use It
- Charcuterie boards and presentation
- Hotel breakfast buffets
- Sandwich production lines
- Restaurant kitchens
- Canapés and aperitifs
- Catering and banqueting
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
Favoured by presentation-led venues; bought alongside the plain beef roast log it yields two different appearances from the same slicing line. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
Does the cheese fall apart when slicing?
No. The cheese sets inside the meat during cooking; sliced cold, the islands hold their shape.
What thickness should it be sliced at?
It depends on the use. Two to three millimetres increases pattern visibility on a charcuterie board; around one millimetre suits a sandwich.
Is there a sliced version?
Yes. The same product is available in 100, 200 and 450 g sliced tray packs, which suit kitchens without slicing capacity.
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