Roast Beef: Frequently Asked Questions

Close! Arby's is named for the company founders, Leroy and Forrest Raffel, the Raffel Brothers, also R.B.

We prefer "roasted beef" instead of "roast beef" to call attention to the slow-roasting our real top-round roasts undergo.

I get this question all the time! This was one of my mother's recipes. She developed it as a way to be creative with leftover pot roast The roast beef is very finely chopped - I mean very finely, almost like a pate' - then fresh herbs and a small amount of butter are added and it becomes a hearty and surprisingly delicious sandwich filling. Even finicky eaters and children really love it.

Mark C., Phila., PA There are several factors which determine how long to cook a roast beef so it comes out medium rare the oven temperature, how thick it is, and whether you cook it bone in or out. First know that a medium rare roast beef is cooked to the internal temperature of 130 to 140 degrees. Bonein roasts take about 17 minutes per pound and boneless roasts 810 minutes more per pound. (The bone conducts heat so the roast cooks faster). However there is another important factor how thick the roast is. ...

No, it's a simple, real sandwich. Served with just a dash of secret seasoning on a buttered and toasted bun, Lion's Choice roasted beef sandwiches are known for the quality of our beef. Its taste is highlighted by simple, honest preparation.

Anyone can roast beef.

Some companies that process a lesser quality roast beef choose to extend the meat by adding water to it. The USDA requires that these labels declare the amount of added moisture that the roast beef retains. Dietz & Watson's Roast Beef is minimally processed and therefore takes a natural shrink while cooking. In other words, when you purchase a Dietz & Watson Roast Beef you are taking home the finest roast beef with no added water.

A The most tender beef cut is the tenderloin. A full tenderloin can be roasted with excellent results, A second choice is the Rib-eye. This is the same cut as the prime rib roast, with the bones and fat cap removed. The taste, juiciness and tenderness of this cut is excellent. This cut does contain more fat than other cuts, which is a matter of personal taste. A third excellent choice is the striploin. This cut is usually used to make the New York Strip steak. ...