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 .