in the first step a selected inside top round of 12 - 15 pounds is trimmed of fat , gristle , veins and loose flesh but leaving connective tissue . usually the top round after trimming will be about 85 % of the original weight . in the second step batches of 75 to 100 rounds , e . g . 88 , are put in a vacuum tumbler with 8 to 12 %, e . g . 10 % added water and with phosphates and spices or flavorings as desired . a suitable tumbler is manufactured by globus manufacturing company , new york , ny . the product is tumbled for over 45 minutes , e . g . 65 minutes , with a few , e . g . three , rest periods of several minutes each , e . g . 5 minutes , at a vacuum of no less than 17 inches of mercury , e . g . 20 inches . the temperature is preferably less than 40 ° f . the rounds at this point have taken up substantially all of the water and are soft and gooey with extracted protein which will serve as a binder later . if desired , extra protein binder can be added during the tumbling step as can a binder promoting material . the phosphate is added during tumbling to promote water uptake . in step 3 the thus treated round is passed through a horn that forces it into a shaping cylinder that insures a perfect diameter . the roast is preferably extruded solid muscle end first . the other end is &# 34 ; split &# 34 ; because of some folding over of the sides of the roast at that end during the extrusion . a cylinder block can be placed in the end of the cylindrical form before extrusion and one can be forced onto the end of the extrudate . these can be locked into the ends of the encasement in a known manner . in step 4 the rounds are placed in a large cook oven , for example one that will hold 200 pieces , with each round preferably having its own thermocouple . cooking is carried out in a known manner for approximately 8 to 10 hours . the temperature is raised to a temperature that is uniform throughout the roast , preferably plus or minus 21 / 2 ° f . end - to - end . the roast can be cooked to any degree specified by the customer . for example , it can be cooked 9 hours raising the internal temperature of the roast to one in the range of 130 ° to 140 ° f . plus or minus 21 / 2 ° end - to - end . this is the temperature required to achieve a rare to medium roast . after cooking , the product is rapidly crust chilled in step 5 to below 40 ° f . and is then ready for slicing . the casing and the shape - forming end blocks are removed . in step 6 the roast is examined for the firmest surface and that surface is kept to the rear in the slicing chamber . a suitable slicer is a slice - n - tact sold by bettcher industries , vermillion , ohio , 44089 . this slicer looks much like a bread slicer except the blades are set very close together , from 1 . 5 to 2 . 5 mm , e . g . 2 mm . as the roast is pushed through the slicer with the firmest surfaces to the rear , breakage is minimized . the next succeeding roast is used to complete the passage of the preceding roast through the slicer . any breakage or open seam should be put face down in the slicing chamber as this helps to hold the seams closed and to reduce breakage during slicing . the top of the roast slides under and is confined by a surface or platen as it approaches the blades . the ends are similarly confined . as the slices pass the blade they immediately come together again , thus excluding air from contacting the faces of the slices and all but eliminating subsequent blooming of the slices . the blades in passing through the slices draw down from the top juices and flavorings from the crust and smear them across the face of the slices . as the sliced roast is stored and shipped , these juices and flavorings have an opportunity to enhance the taste of the roast . when the roast emerges from the slicer , a person weighs the roast in step 7 to see if it meets the desired weight , e . g ., 7 . 5 pounds . normally , there will be excess weight and the weigher removes slices from the muscle end of the roast until the desired weight is reached . with a roast having a starting weight of 13 to 14 pounds before trimming , normally enough of the butt will be removed from 2 pieces so that every third roast can be made up of two butts brought together . if the roast has a cylindrical diameter of 51 / 2 inches , the length of the roast will usually be about 9 inches to give a 71 / 2 pound weight . if each slice is approximately 0 . 0625 inches thick and weighs about 1 ounce then the operator will be able to add or remove quite readily the desired number of slices to achieve the target weight . for example , if the roast after removing some of the muscle ends weighs 7 . 2 pounds then the operator will know that adding five slices from the remaining portion will make the roast weigh about 7 . 5 pounds . the customer receiving every third roast that contains the two muscle end sections is not likely to complain that the roast is not continuous as it will be obvious to him that he has gotten the two best portions of the two rounds . following the weighing , the roast is placed in a roll stock vacuum packing machine such as one made by tirmomat , a european firm whose machine is distributed by kutter sales , randolph , mass . the packing material may be a trilaminate film such as one made of polyethylene / syrlon / nylon . preferably the roasts are packaged two to a package with the bottom half of the container being in the shape of two upfacing adjacent half cylinders with closed confining ends to hold the roast shape , over which is placed a flat top sheet heat sealed to the edges of the bottom container . when it comes time to serve the roasts , the container can be used to bring the roasts up to the temperature desired and the top sheet of the container can be peeled back leaving the roasts in the confining two half cylindrical bottoms in their juices ready to serve . this gives a better yield and slices of better color . while the process has been described with particular reference to roast beef , one skilled in the art will appreciate that it can also be applied to other primal cuts used such as of veal , lamb , pork and mutton , which can be fresh or cured , such as a corned beef . while the process is most advantageously applied to a single solid muscle , the meat can be in smaller pieces such that , for example , it takes at least 10 pieces to make up one roast . a particular advantage of this process resides in the fact that it can process range fed beef to good advantage . the consuming public has become used to the consistent flavor and uniformity of commercial grain feed beef . because of the cost of energy and grain , range fed beef in the future will have a price advantage . range fed beef , however , varies more widely in taste and texture than grain fed beef . the present process reduces the wide variation in texture and taste of the range fed beef by at least 50 % if not more . the uniformity of the size of the roast of this invention and of the slices allows the consumer quite some accuracy in dispensing the roast and in establishing cost control . the product comes to the consumer completely sliced and the consumer may avoid messy and labor - consuming operations and loss due to slicing shrinkage . the slice uniformity allows exact sandwich count per roll and discourages pilferage . by proper trimming of the roast to start , the roast of this invention offers more lean meat per sandwich . of primary importance is that the roast does not undergo blooming during storage and shipping as a result of the slicing . when its container is opened by the customer the roast beef slices bloom and develop good color and appearance . this good color will remain through 3 or 4 days of serving . the roast beef can of course be cooked to a customer &# 39 ; s specification if a greater or lesser degree of doneness is desired .
a uniform , portion pre - sliced roast beef product is made without objectionable loss of original muscle and fiber by : trimming a primal cut of beef ; vacuum tumbling with water to soften and extract protein binder ; forming and placing into a shape - determining cylindrical cook encasement ; cooking ; crust cooling and removing the encasement ; slicing in one pass cross grain through a multi - blade slicer in a manner to exclude air contacting the slices ; and vacuum packaging . the product stores well with essentially no blooming and without change in taste .