Is Deli Roast Beef Supposed to be Bloody? Answering All Your Questions

As someone who loves a good sandwich, I often find myself grabbing sliced deli roast beef to assemble my lunchtime favorite. However, I used to be perplexed when I would open up the package to find the meat tinged with red and pink hues. “Is this undercooked?” I would wonder “Should I be concerned that my deli roast beef looks bloody?”

Many home chefs have the same question. Pre-packaged, presliced roast beef can sometimes have a questionable appearance, with a range of red/pink shades marring the surface of the meat. But before you reject that package of deli roast beef in favor of a fully cooked, uniform brown alternative, read on to learn why many types of roast beef contain traces of blood when purchased fresh-sliced.

In this article we will cover

The factors that contribute to the bloody appearance of deli roast beef
Recommended internal cooking temperatures for roast beef to ensure safety
How to differentiate between rare, medium-rare and undercooked beef
Tips for achieving the perfect texture and flavor when preparing deli roast beef

Let’s get started!

Why Does My Deli Roast Beef Look Bloody?

Seeing red or pink juices on your freshly sliced roast beef can certainly be off-putting. But there are a few reasons why even properly prepared deli meats may have this appearance:

Natural Meat Pigments

The familiar red color of raw beef comes mainly from a protein called myoglobin. This substance helps supply oxygen to muscle tissues. Beef that is cured or cooked will take on a pink or brown shade depending on how thoroughly it is cooked. Even when fully cooked, traces of myoglobin may persist, giving the meat a slightly bloody look.

Thin Slicing Exposes More Surfaces

Deli machines thinly slice roast beef to between 1/16 – 1/8 inches thick. This exposes more myoglobin-rich surfaces and contributes to a red, “bloody” appearance even when the roast is thoroughly cooked.

Nitrites in Cured Meats

Many packaged lunch meats are cured with sodium nitrite. This helps prevent bacterial growth and acts as a preservative. Sodium nitrite also lends a characteristic pink color to cured meats like ham, roast beef and corned beef.

Dehydration Through Air Exposure

The thin slices of roast beef in deli packages lose moisture quickly when exposed to air. This dehydration causes the meat to take on a darker red, bloody look compared to a freshly cut roast.

So in most cases, the red flags are no cause for alarm – just the natural result of processing and packaging methods. But how do you know your deli roast beef is safe to eat?

Proper Cooking Temperatures are Critical

Even though deli roast beef is pre-cooked, it still requires thorough heating to eliminate any pathogens before eating. The USDA recommends bringing all beef products to a minimum internal temperature of 145°F. Temperatures between 130-140°F are considered medium rare to rare doneness.

To evaluate if your deli roast beef is fully cooked:

Check the label for packaging dates and sell-by information. Do not use deli meats beyond their recommended shelf life.
Look for a pinkish-brown, uniform color throughout the meat with no red centers. Red or bloody spots may mean it is undercooked.
Heat the meat thoroughly before making sandwiches according to package directions. Use a food thermometer to confirm it reaches 140-145°F internally.

Taking these precautions ensures any pathogens are killed and your food is safe to enjoy.

How To Tell Rare vs. Raw Roast Beef

Since roast beef can remain pinkish even when thoroughly cooked, differentiating between a safely prepared rare roast and a raw, undercooked one can be tricky. Here are some tips:

Rare roast beef has a browned exterior with red juices flowing out when sliced. The center appears dark pink/red with some gray areas starting to form.
Medium rare roast beef will have a browned crust and less pronounced red juices. The inside will show a balance of pink and gray.
Undercooked bloody roast beef will have a soft, mushy texture and dark red interior when cut with no browning or gray.
Check temperatures – rare roasts should reach 130-135°F internally, medium rare 140°F. Anything below 130°F may be dangerously undercooked.
Let roasts rest at least 10 minutes before carving to allow juices to redistribute evenly. The color will appear more uniform once rested.

With these visual cues and temperature guides, you can determine if your roast is perfectly rare or if it needs more time in the oven before eating.

Achieving Juicy, Flavorful Deli Roast Beef

Now that you understand why deli roast beef can appear bloody and how to identify if it is properly cooked, let’s go over some tips for buying, storing and serving it perfectly:

Selecting Your Roast Beef

Look for beef that is freshly sliced rather than pre-packaged for better flavor and texture
Choose roasts that are moist and reddish-pink; avoid brown or gray deli meats
Check the sell-by date and use within 3-5 days for highest quality

Proper Storage

Keep refrigerated at 40°F or below until ready to use
Do not open the packaging until you are ready to eat it
Once opened, store in a sealed container or bag for no more than 3-5 days

Cooking Methods

Let refrigerated meat sit at room temp about 30 minutes before cooking
Heat to 165°F if pan-frying, 145°F if roasting or braising
Allow at least 10 minutes of resting time before slicing to retain juices

Sandwich and Meal Tips

Slice roast beef as thinly as possible – between 1/8 to 1/4 inches thick
Layer on bread or rolls with cheese, greens, and condiments like mustard, horseradish or au jus
Use as a protein topping for salads, nachos, baked potatoes and more
Pair with robust flavors like caramelized onions, garlic, mushrooms, red wine reductions

Following these simple guidelines for selecting, storing, cooking and serving will help you achieve the perfect roast beef – juicy, robust and full of flavor!

The Takeaway on Bloody Deli Roast Beef

While seeing red or pink juices on sliced roast beef may give the impression it is undercooked, in most cases this is simply due to natural pigments and processing methods used for packaged lunch meats. As long as the deli roast beef reaches safe internal temperatures of 140-145°F before serving, any traces of blood are purely aesthetic. Look for uniformly pink meat rather than red centers, and take care to store, heat and slice it correctly. With proper handling, you can safely enjoy the full flavors of rare to medium-rare roast beef without the health risks associated with raw meats.

So next time you grab a package of deli roast beef for sandwiches, don’t be afraid to use it if has a bloody tinge. With the tips above, you can pick out high-quality, properly prepared roast beef and serve it perfectly juicy and delicious every time. No need to reject a good sandwich just because it looks a little too rare!

Deli Meat Dangers

FAQ

Why is my deli roast beef bloody?

That red liquid is water mixed a protein called myoglobin. See as meat ages, the muscle tissue breaks down – and it doesn’t take long. The water and myoglobin cells inside the meat are released and voila, a red blood-like liquid emanates from the meat when it is prepared.

How to tell if deli roast beef is bad?

“Our eyes and nose are good tools [for alerting] us that deli meat is unsafe to eat,” says Coffman. If the product has a different color, smell, or texture (like a slimy or sticky film) than when you first purchased it, throw it out.

Can you eat a bloody roast?

If the fresh meat is a steak, roast or chop, then yes — medium-rare can be safe. That means the meat needs to reach 145°F internally and stand for three or more minutes before cutting or consuming. Unfortunately, even if preferred by foodies, there’s no way to guarantee the safety of rare meat.

Is deli roast beef supposed to be pink?

Beef not exposed to oxygen in airtight vacuum-sealed packaging is a burgundy color. Once exposed to air, the meat turns a bright pink or cherry color. The beef should stay this color for around five days in refrigeration, but after that, it will start to turn brown due to oxidation.

Is roast beef bloody?

When an animal is slaughtered at the abattoir, all the blood is drained away. Is Roast Beef Supposed to Be Bloody? The meat contains a protein called myoglobin which is what adds a red color to the meat and its juices. Once it’s exposed to the air or heat, it turns brown. This is why well-cooked meat is not red inside.

What are the effects of only eating red meat?

Red meat has more saturated fat, which is one of the factors responsible for raising cholesterol levels. Consecutively increases the risk of suffering from heart disease, development of hypertension and a possible heart attack. There is already a study linking the consumption of red meat with damage to the health of the intestine, mainly with the development of a condition called diverticulitis, an inflammation.

Does Deli roast beef taste expensive?

Also, given that it’s thinly sliced, it’s more tolerable to tougher and cheaper cuts of meat. In fact, a good deli roast beef should be lean but still tender. This is where we have an opportunity to take a cheaper cut of meat and make it taste expensive.

Should Deli roast beef be lean?

In fact, a good deli roast beef should be lean but still tender. This is where we have an opportunity to take a cheaper cut of meat and make it taste expensive. Whenever I go to a sandwich shop, I prefer roast beef over turkey or ham for my protein because the flavors are just more intense.