3 us deli meats

8/13/2019 3 Us Deli Meats

1/17


2/17

3-2

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.

USDEC-USAPEEC-USMEF


3/17

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.

3-3

USDEC-USAPEEC-USMEF

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.


4/17

3-4

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:

U.S.D

eliProductKnowledge

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.

USDEC-USAPEEC-USMEF


5/17

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.

3-5


6/17

3-6

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

are cooked this w ay.U.S.D

eliProductKnowledge

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

USDEC-USAPEEC-USMEF

USDEC-USAPEEC-USMEF


7/17

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 .

3-7

USDEC-USAPEEC-USMEF


8/17

3-8

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

eliProductKnowledge

USDEC-USAPEEC-USMEF


9/17

3-9

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.


USDEC-USAPEEC-USMEF


10/17

3-10

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.

U.S.D

eliProductKnowledge

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.

USDEC-USAPEEC-USMEF


11/17

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:

3-11

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%.

USDEC-USAPEEC-USMEF


12/17

3-12

Cured Pork Deli Products In addition to cured hams, many cured deli products utilize

other cuts of pork. Examples include:

U.S.D

eliProductKnowledge

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.

USDEC-USAPEEC-USMEF


13/17

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

3-13


14/17

3-14

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

U.S.D

eliProductKnowledge

USDEC-USAPEEC-USMEF


15/17

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.

3-15

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.


16/17

3-16

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:

U.S.D

eliProductKnowledge

USDEC-USAPEEC-USMEF

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.


continued on the next page


17/17

3 17

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.

3 us deli meats

Documents