3 Us Deli Meats
Transcript of 3 Us Deli Meats
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U.S.D
eliProductKnowledge
U.S. Deli Meat & Poultry Production Standards Beef, pork and poultry prod ucts are
subject to one o f the most rigo rous inspection and fo od saf ety systems in the w orld.
Foo d safet y mana ge ment systems in the United Sta tes are science-ba sed and are
implement ed t o minimize fo od saf ety risks. For over a decad e the U.S. mea t industry
has fo l low ed a scient if ica l ly ba sed regula to ry prog ram cal led the Pathog enRed uction - Haza rd Analysis Critical Contro l Point Final Rule ad ministered by t he U.S.
Depa rtme nt of Agriculture Foo d Safe ty an d Inspection Service. This rule ma nd a te s
the use of Haza rd Ana lysis a nd Critica l Con trol Po ints (HACCP) Principles in m a na g ing
fo od safe ty. The seven principles of HACCP are w idely recog nized b y scient ific
autho r it ies and internat iona l health orga niza t ions as the most ef fect ive means for
a chieving t he high est foo d safe ty sta nd a rds. These HACCP-ba sed syste ms a re used
extensively in the United States to produce safe and wholesome meat products for
the w orld ma rket .
The na tiona l foo d saf ety system involves several ag encies of t he Federa l government ,
packing compa nies an d prod ucers; all wo rking in concert t o en sure tha t U.S. mea t a nd
poultry is saf e an d w holesome.
The Food Sa fe ty a nd Inspection Service (FSIS) is responsible fo r mea t a nd a nima l
inspection a t t he pa cking plan t ; t he Anima l and Plant Health Inspection Service
(APHIS) mon itors an d reg ulates an imal hea lth control; and the Foo d a nd Drug
Administrat ion (FDA) approves and regulat es the use of an imal health products. Atthe pa cking pla nt level, ea ch an imal is inspected tw ice b y FSIS. The f irst inspection is
of t he live animal an d t he second inspection is of t he carcass an d interna l orga ns to
ensure U.S. w holesome products.
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1. DELI MEAT, SAUSAGE & POULTRY PROCESSING
Different varieties of deli meat s and po ultry are processed in different w ays. They are
a lw ays cooked a nd can a lso b e cured or smoked. Often, to produce the r ight f lavor
an d t exture, a comb ination o f the se processes is used. Here is a d escription of w ha t
ea ch pro cess involves.
Curing Curing refers to an a ge -old met hod of processing raw mea ts using salt or a
salt solution. Curing is used to preserve fo od s and t o b ring out their full f lavors.
Meats can be dry cured or wet cured.
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CURING METHODSWet Cured Soa ked or injected w ith a salt brine or pickling solution, t hen kept
in a te mperat ure-controlled room f or several da ys. Most hams and
sausages, as w ell as pastrami a nd corned beef , are w et cured.
Dry Cured Coat ed w ith dry salts and seasonings, and kept in appropriat e
humidity and temperature controlled rooms; or hung and air dried
fo r a much long er period . Examples of d ry cured me at s include
Prosciutto , Count ry Ham s, and Dried Beef . Sausag es include f irm
and hard sausages like Genoa or Hard Salami.
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Curing Ingredients The ing redients used in the curing process depen d on the type o f
meat being ma de. Most o f the ingredients used tod ay have been around for
centuries. A few ha ve been a dd ed by modern technology for prod uct safet y. All
ingredients are tho roughly tested and approved for use by t he fed era l government .
Typica l ing redient s used in the curing process of various deli mea ts, poult ry, a ndsausages include:
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CURING INGREDIENTS
Table Salt (Sod ium chlo ride) Used f or flavor, texture, and to prevent spoilag e.
Spices (Variou s t ypes)Used fo r flavo r some o f t he spices include a llspice,
nutm eg , cardam om, cloves, ga rlic, pepper, paprika, a nd o ther herbs.
Vitamin C (Ascorbic acid or Sod ium Eryt ho rbat e)Used to protect and stabilize
meat color; also accelerates the curing process.
Sodium Phosphate (pho sphates or alkalin e)Used to retain moisture, keep meats
juicy and tender by enha ncing the a bility of myofibrillar protein to bind w at er
during h ea t processing a nd by a ssisting w ith solubilizing m yofibrillar proteins.
Sugar (sucro se or d ext ro se)Used to enhance f lavor and a lso used a long w ith
acidifiers in the production o f f ermented products.
Sodium Nitrite (Natu ral sub st ance)Used in t iny amo unts to prevent the g row th
of b acteria t hat produce food po isons. Nitrites are the a ctual curing a ge nt used
during pro cessing . Besides its role as a sta bilizer of color a nd f lavor, nitrite
imparts a preserva tive eff ect in mea t products. Nitrite occurs na tura lly in ma ny
plants and foo ds, including b roccoli. It is also produced b y the huma n bo dy.
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Smoke Another method of processing meat that has been used for centuries is
smoking. Since the da w n of recurred t ime, man ha s used ope n fires to cook mea t.
For as long, he also has appreciated the flavor that wood smoke brings to the cooked
mea t. Tod ay, as then, smoked m ea t is popular. Hardw oo d from deciduous trees (trees
w ith lea ves) a re typica lly used . They include hickory, oak, applew oo d, mesq uite, an doth ers. Sof ter coniferous wo od s (evergreens or trees w ith needles) are not used as
freq uently, but are trad it iona l in some meat s. Some o f the original Westphalian ham s
w ere smoked in pa rt using Juniper branches and Juniper berries. The va rious met hod s
of smoking mea ts, sausag es, and po ultry include:
Naturally Smoked Roasting or curing meat for a period of time in the presence of a
nat ural w ood smoke.
Natural Smoke Flavor Adding a liquid or pow dered smoke during the curing process.
Artificial Smoke Added Crea ting a smoked flavor using various chemicals.
Cooking Cooking w as, of course, the very first me tho d used t o process an d preserve
fresh mea t. Since ma n discovered fire, hunks of m ea t w ere roa sted over flam es, or
event ua lly cooked in ovens. Tod a y, the oven cooking is the mo st com mo n coo king
method for deli meat s.
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Aseptic Packaging Many meat s,
especially bee f a nd poultry, a re sealed in
a b ag , cooked, and t hen shipped in the
sam e bag . This cooking met hod g reatly
extends the shelf-life of the meats since itis not re-exposed t o b acteria th at cause
spoilag e or discolorat ion. The tw o most
commo n cooking method s for deli meats
include:
Oven-Prepared Cooked in dry hea t
either in a h ot o ven or in a
smokehouse.
Steamed or cooked Heated in the
presence of stea m or cooked in w at er.
Many types of sausages and poult ry
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COOKING METHODS FOR DELI MEATS
Dry Heat Methods
Relies on natural fat in meat products for lubrication
Generally used formore tender cuts of meat
No added l iqu idduring cooking
Examples include:
Oven Roasting Broiling
Grilling Pan Frying
Moist Heat Methods
Relies on added liquid (water or broth) to transfer heat into meat products
Generally used for less ten dercuts of meat
Added moistureand heat break down connective tissue
Examples include:
Braising Stewing
Pot Roa sting Boiling
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2. HAM & PORK PRODUCTS
Ham a nd o ther cuts of pork are importa nt ingred ients in ma ny deli prod ucts including
cooked deli meat s, cured mea ts, fresh sausag es, dry sausag es, an d a vast array of
value-ad ded products.
Pork Production Standards As with th e
entire red me at sector, pork produced in
the United Sta tes is subject to one o f th e
most rigorous inspection and food safety
systems in the w orld. Foo d safet y
management systems in the United
Sta tes a re science-ba sed a nd are
implemented to minimize f ood sa fet y
risks. For over a d ecade t he mea t
industry has utilized Hazard Analysis and
Critica l Con trol Point (HACCP) principles in ma na g ing f oo d saf ety. The seven
principles of HACCP a re wid ely recog nized b y scient ific a uth orities a nd inte rna tion a l
health orga niza t ions as the most ef fect ive means for a chieving the highest fo od
safe ty sta nd a rds. These HACCP-ba sed system s a re used extensively in th e United
Sta t es to produce sa fe a nd w holesome mea t products for the w orld ma rket .
The na tiona l foo d saf ety system involves numerous ag encies of t he Federa l
government, packing companies and producers; all working together to ensure that
U.S. mea t is sa fe , an d w ho lesom e. The Foo d Saf et y an d Inspection Service (FSIS) is
responsible for mea t a nd a nimal inspection a t th e packing plant ; th e Animal and
Plant Health Inspection Service (APHIS) monitors and regulates animal health control;
the Foo d a nd Drug Administrat ion (FDA) approves and regulate s the use of an imal
health products; and the Environmental Protection Agency (EPA) monitors the air,
w at er and soil surround ing the fa rms an d plants. At the pa cking plan t level, ea ch
a nima l is inspected tw ice by FSIS. The f irst inspection is of th e live a nima l and th e
second inspection is of the ca rcass and interna l orga ns to ensure w holesome products.
In a dd it ion, pla nt personne l cond uct numerous microbiological tests to a ssure the
saf ety of the product .
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The Po rk Qua lity Assurance Prog ram (PQA) is a prod ucer educa tion prog ram de sig ned
to enh an ce the q uality an d safet y of pork products sold to th e w orlds consumer. By
emphasizing sound management practices and maintaining accurate records, a strong
veterina ria n/prod ucer relat ionship and a q ua lity a ssuran ce checklist, U.S. produ cers a re
demonstra t ing their commitment t o producing the sa f est , h ighest qua lity mea tproducts possible. Sta rt ing in 1998, ma ny packers w ill only buy hog s from fa rms tha t
ha ve achieved level III certificat ion. Composed o f t en g oo d prod uction practices, level
III assures tha t U.S. hogs are ra ised in a saf e, hea lthy environment producing mea t
w ithout any violat ive residues.
Ham in the Deli Ham a nd Cheese is the mo st popula r san dw ich combina tion in the
w orld, and ha m is one o f the m ost popular deli mea ts in the w orld. There is a hug e
numbe r of ha ms to choose from w ith very different flavors, textures an d a pplications.
Deli hams are also very versatile and can be sliced thicker for grilling or re-heated as
protein entres for breakfa st or diner. Listed o n the next pag e are some o f the
various types of d eli ha m.U.S.D
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VARIOUS TYPES OF DELI HAM
Ham The te rm hamis def ined a s cured meat from the b ack leg of a pig . All
ha ms are cured. Deli ha ms are also coo ked to ma ke them f ully prepa red and
ready to ea t .
Cooked Ham Cooked ham uses moist heat . (Cooked ha m is also called bo iled
ha m. ) The texture is moist and t he flavor is mild. Cooked ham is most of ten
sold sliced f or sand w iches.
Baked Ham Baked ham is cooked t o a higher internal temperature tha n
cooked ha m. The te xture is not as moist , but much mo re intensely flavored
tha n cooked ham.
Glazed Ham This type of ham is made by coating the o utside w ith a sw eet
g laze, such a s hon ey, af ter curing a nd coo king . Cloves or other spices ma y also b e
add ed. Glazed hams are tender and sweet .
Honey-Cured Ham These hams are mad e by ad ding ho ney to th e solution
used to cure the ha m. Afte r curing, the ha m is cooked. Its taste is sw eet a nd it
is very tender.
Cooked/Smoked Ham The ha m is of ten coo ked in a smokeho use, wh ich a pplies
the smoke during t he coo king process. The t exture is mo ist a nd t he f lavor is
mildly smoky. Othe r smo king met hod s include :
Naturally Smoked Roa sting o r curing mea t fo r a period of t ime in the
presence of a na tural wo od smoke.
Natural Smoke Flavor Adding a liquid or pow dered smoke dur ing t he
curing process.
Artificial Smoke Added Crea ting a smoked flavor using various chemicals.
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Specialty Cured Hams These are ham s tha t ha ve been trea ted or cured in some
special w ay to produce a uniq ue or dist inctive flavor. Some o f th e types availab le
include:
Whole Muscle Meats Ham is one o f the
most po pular o f a ll deli muscle m eat s.
The term muscle is a n am e g iven to all
mea ts mad e from muscle tissue, not fromground meat . Ham, beef, and poultry deli
mea ts are a ll referred t o a s muscle mea ts.
Whole Muscle Ham Refers to deli hams mad e from w hole muscles. Some va rieties
are ma de f rom on e muscle and some combine several muscles tog ethe r. They can b e
sliced t hick or thin bu t do no t shave a s w ell a s restructured varieties.
Restructured Ham Restructured ha ms are mad e from smaller pieces of mea t tha t
have been chopped a nd pressed t og ether in the shape of a w hole ham. Restructured
ha ms are used m ostly fo r very th inly sliced or shaved mea ts. Their flavo r is very moist
an d delicious, especially w hen shaved.
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SPECIALTY CURED HAMS
Country Style Ham A sout hern t rad ition, t his style is dry-cured w ith salt, spices
a nd lon g slow a g ing /drying . The ta ste is sligh tly sa lty, ea rthy, a nd spicy. It is
sliced for breakfast ham or shaved thin like prosciutto.
Prosciutto This Ita lian style ha m is mad e b y dry-curing w hole ha ms w ith salt
a nd spices. For the curing p rocess, the y origina lly used w ho le hams w ith bo ne-in
a nd skin-on . Tod a y it is a lso ava ila ble bo neless. This style of ha m is shave d th in
and always cut across the grain of the meat.
Westphalian Ham This Germa n style ha m w as origina lly cured a nd t hen smoked
w ith juniper tw igs and Jun iper be rries over a be ech-w oo d fire. The ta ste is very
distinctive. It is used for app etizers a nd a w ide rang e of special dishes.
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Price Factors Deli ha ms ca n vary quite a bit in price. The cost diff erences are ma inly
due to the w ay the ham is produced. The more lab or needed to ma ke the ham, the
mo re expensive it is likely to b e. Ham s ma y cost mo re if th ey are:
Made from whole muscles
More lean
Unique shape or hand shaped
Naturally smoked
Cured for long periods
Ham Labeling Definitions One of the
easiest ways to determine how a ham is
mad e is to read th e product lab el.
According to U.S. federal regulations, hams
must be labeled in one of four ways:
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HAM LABELING
Ham Means no addit ional moisture wa s ad ded to the ha m. It can a lso mean
that more moisture wa s cooked out o f the ha m than add ed to it dur ing
processing. The USDA de finition of this prod uct is tha t t he Prot ein Fat Free
percenta g e is 20.5% or grea ter.
Ham With Natural Juices Means tha t these hams have retained the ma jority of
the juices they na tura lly possess. The USDA def inition o f t his produ ct is tha t t he
Protein Fat Free percentage is 18.5% to 20.5%.
Ham, Water-Added Means that these hams have addit ional moisture added to
them. M ostdeli hams fa ll into t his cate g ory. The USDA def inition o f t his
produ ct is tha t t he Pro tein Fat Free percenta g e is 17.0% to 18.5%.
Ham & Water Product (X% of w eight is ad ded ing redient) Means tha t the se ha ms
could have more moisture add ed tha n reg ular w at er-ad ded ha ms. The X% of
ad ded w eight refers to t he actua l percent of ingredients listed in the cured w ith
stat ement on the label. Manypopu lar deli ha ms fall into this ca teg ory. The USDA
definition of this product is that the Protein Fat Free percentage is less than 17.0%.
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Cured Pork Deli Products In addition to cured hams, many cured deli products utilize
other cuts of pork. Examples include:
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CURED PORK DELI PRODUCT EXAMPLES
Copocollo Also know n a s Hot Copocollo, this deli meat w a s origina lly mad e in
Ita ly from cured sow shoulder but ts w hich a re used f or their dark red color an d
higher fa t content . Copocollo is trad it iona lly spiced w ith different red peppers
including pa prika w hich is swe et, a nd cayenn e w hich is hot . Visible strea ks of f at
are t radit ional in Copocollo. Lean er Copocollo are a lso ma de from po rk leg .
Coppa Similar flavor to Copocollo but made in smaller shapes.
Pancetta Like ba con, Pancet ta is ma de fro m cured po rk bellies. Unlike ba con,
Pa ncett a is rolled int o cylinders, a nd sliced in larg e round co ins. Also, Pancet ta is no t
smoked like ba con. Pancett a is used as a deli meat a nd in a ho st of Ita lian recipes.
Genoa Sausage Also know n a s Genoa Salam i, this sausag e is made prima rily with
pork an d w as origina lly mad e in Genoa , Ita ly. Geno as flavors are derived from a
subtle blend of spices and ga rlic, and long slow curing . In a g ood Geno a, no on e
spice do mina tes the flavo r. Trad itiona l Gen oa Sa lami is not smo ked.
Sausages Many fresh and dry sausag es are ma de using po rk. Sausag es are
described further in the Sub-Section 5, Deli Sausages.
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Prepared Deli Pork and Ham Products In addition to deli meats, pork producers have
responded to d eli operato rs needs by developing a w ide range o f value-ad ded products
fo r toda ys deli. Value-ad ded is a t erm tha t is ha rd to d efine, but simply sta ted , it is
someth ing tha t a dds value to t he final product.
Other value-ad ded products for to da ys deli include a number of prepared items that are
ready to ea t, ready to hea t, or read y to use in your delis hot f ood program. Some
popular items include:
Pulled Pork
Barbecue Pork
Latin Barbecue Pork (Barbacoa)
Pre-Grilled Pork Chops
Grilled Ham Steaks
Pre-Cooked Bacon
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3. DELI BEEF
Beef is an oth er popular meat sold in the de li. It is sometimes called cooked bee f,
because it is usually prepa red by coo king , rat her than curing , the mea t. In ad dit ion to
muscle meat s, beef is also a key ingredient in ma ny cured m ea ts and sausag es.
The U.S. be ef industry is know n,
w orldw ide, fo r the ten der, flavorful,
gra in-fed b eef tha t it prod uces. Blessed
w ith an a bunda nce of na tura l resources,
the United Sta tes has vast expanses of
open space for catt le grazing and rich
farmland fo r producing the feed gra ins
tha t a re vita l ing redients in specialty
formulat ed feed rat ions fo r U.S. catt le. A
consumer-driven a nd responsive industry, the
U.S. be ef industry continues to increase production efficiency, producing beef w ith
high q uality at tr ibutes, thus sat isfying consumers domestically and internationa lly.
There a re nea rly 900 fed erally inspected slaug hter plan ts in the United Sta tes fo r
cat tle. These plant s ha rvest a pproximat ely 34 million catt le each year. Virtua lly all
U.S. beef is sold a s boxed be ef, w ith the U.S. packers and purveyors cutt ing w holecarcasses into eithe r sub-primal or ret a il cuts. The size an d structure o f t he U.S.
industry, in combination with the most advanced manufacturing technology in the
w orld and f oo d safet y cont rols, make it possible for buyers aroun d the w orld to
purcha se specific cuts of high-q uality beef in larg e a nd sma ll q uan tit ies at very
compe titive p rices.
The na tiona l foo d saf ety system involves numerous ag encies of t he Federa l
government, packing companies and producers; all working together to ensure that
U.S. mea t is sa fe , an d w ho lesom e. The Foo d Saf et y an d Inspection Service (FSIS) is
responsible for mea t a nd a nimal inspection a t th e packing plant ; th e Animal and
Plant Health Inspection Service (APHIS) monitors and regulates animal health control;
the Foo d a nd Drug Administrat ion (FDA) approves and regulate s the use of an imal
health products; and the Environmental Protection Agency (EPA) monitors the air,
w at er and soil surround ing the fa rms an d plants. At the pa cking plan t level, ea ch
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a nima l is inspected tw ice by FSIS. The f irst inspection is of th e live a nima l and th e
second inspection is of the ca rcass and interna l orga ns to ensure w holesome products.
In a dd it ion, pla nt personne l cond uct numerous microbiological tests to a ssure the
saf ety of the product .
The U.S. beef industry ha s institut ed a prod ucer-initiate d Bee f Qua lity Assurance
(BQA) prog ram t ha t is focused on production practices tha t ult imat ely impa ct product
saf ety. Implementa tion of these prog rams demo nstrates to consumers, bo th
do mestically an d interna tiona lly, tha t t he U.S. beef industry is comm itted t o prod uce
the saf est and most w holesome products possible.
Deli Beef Beef is one o f t he most popular meats in the deli and a vai lab le in a w ide
array of styles an d f lavors. From Roast Beef to cured prod ucts like Pa stram i or Corned
Beef t hey are eq ually popular sliced t hin for sandw iches or thick as cente r of t he plate
items. Listed b elow are some of t he various types of b eef d eli mea ts.
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VARIOUS TYPES OF BEEF DELI MEATS
Whole Muscle Beef Who le muscle bee f come s from one m uscle. It is commo nly
cut from the hind leg, called the round , and is most oft en ma de from a ny of
three round subprimals:
Eye of round
Top (inside) round
Flat or bottom round
The no ta ble exception t o using cuts of ro und f or deli beef is the b risket. Beef
Brisket is traditionally used to make Corned Beef and Pastrami.
Restructured Beef Restructured be ef is ma de from several larg e muscles chunks
w hich are bound t oget her and molded to f orm one large mea t cut . Var ious
compounds can b e used such as sodium phosphate and sodium alginate to bindthe proteins.
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Cooking & Seasoning For cooking, the
be ef is oven-prepared , using dry hea t. To
ad d f lavor to the mea t , w at er and spices
are o fte n a dd ed. These ing redients will
be l isted on t he label as Conta ins Xpercent of f lavoring solution. Afte r
cooking , the beef is sometimes cara mel-
coa te d fo r eye app ea l. This process
produces a high quality product that is
very tende r and f lavorful.
Price Factors Deli be ef can vary quite a bit in price. The cost diffe rences a re ma inly due
to t he w ay it is produced and the g rade of beef used. Deli beef m ay cost more if it is:
Made from whole muscles
Made from a higher grade of beef (USDA Choice)
Contains less or no added solution
Naturally smoked
Specialty Beef Products Whethe r they a re w hole muscle or restructured, there a re a
numbe r of specialty d eli beef products w hich include:
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VARIOUS TYPES OF DELI BEEF
Smoked Beef All mea ts can be smoked in a variety of met hod s tha t a re listed
below . For beef, th e most typical metho d is produced by first cooking in an o ven,
an d t hen smoking in a smokeho use. The t aste is mildly smoky, an d t he t exture is
tend er. The various method s of smoking beef include:
Naturally Smoked Roa sting o r curing mea t fo r a period of t ime in the
presence of a na tural wo od smoke.
Natural Smoke Flavor Adding a liquid or pow dered smoke dur ing t he
curing process.
Artificial Smoke Added Crea ting a smoked flavor using various chemicals.
continued on the next page
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VARIOUS TYPES OF DELI BEEF(CONTINUED)
Peppered Beef The beef is coat ed w ith ground pepper and th en coo ked. It has
a pe ppery flavor a nd is common ly used f or san dw iches and m ea t platt ers in place
of cooked beef .
Pastrami Pastrami w as originally mad e by d ry-curing be ef b risket w ith pepper
a nd g a rlic, then smoking it. The ta ste is salty, spicy a nd t he te xture is ten de r
an d mo ist . It is used in ho t pa stram i san dw iches, and o ther de li sandw iches.
Corned Beef This style of b eef brisket is a cured w ho le-muscle b eef item. The
ta ste is salty, sw eet, a nd spicy, w hile th e texture is soft a nd m oist . It is used for
Reuben sandw iches and o ther deli san dw iches.
Bologna Bologna is a cooked, cured sausage t raditionally made w ith beef. The
meat is finely chopped or emulsified, cooked, smoked, and placed in an artificial
casing . The ca sing is removed be fo re ea ting . Bolog na is ma de in ma ny different sizes.
Mortadella Morta della is of ten referred to as Ita lian Bologn a, a nd it is ea sily
recog nized by its large shape, a nd d ist inct sma ll pieces of fa t th at are
interspersed throug hout t he sausag e. Tradit iona l Morta della also conta ins
pistachio nuts.
Beef Sausages Bologna , Hot Do gs, Summer Sausag e, Hard Salam i and ot her
de li sausag es a re also ma de f rom bee f. These prod ucts a re described furthe r in
Sub-Section 5, Deli Sausages.
Prepared Deli Beef Products In ad dit ion to deli mea ts, beef prod ucers ha ve
responded to deli opera tors needs by developing a w ide range of va lue-ad ded
products for tod ays deli. Value-ad ded is a t erm tha t is ha rd to d efine, but simply
sta ted , it is something t ha t a dd s value to the f inal prod uct. Pre-cooking d eli mea ts is
one exam ple of ad ding value. Other value-ad ded prod ucts fo r toda ys deli include a
number of items that are ready to ea t , read y to hea t , or ready to use in your delis hot
food program.