did arbys change their roast beef

Unraveling the Mystery: Has Arby’s Changed Their Iconic Roast Beef Over the Years?

The distinctive roast beef sandwich has been the star of Arby’s menu since they first fired up the ovens in 1964. That familiar aroma of thin-sliced, slow-roasted beef still draws loyal customers today. But with over 50 years in business, has the preparation process for this signature sandwich changed? Let’s examine the origin, evolution and innovations around Arby’s famous roast beef.

The Roast Beef Revolution Begins

Inspired by McDonald’s, brothers Leroy and Forrest Raffel wanted to launch a fast food chain centered around something other than burgers. Roast beef was their bold choice for a unique flagship menu item.

The name “Arby’s” comes from the Raffel Brothers’ initials R.B., not from “roast beef” itself.

Originally, Arby’s roast beef was sliced on-site daily from whole muscle roasts slow-cooked in special ovens for up to 8 hours to achieve ideal tenderness. This initial from-scratch method established the signature Arby’s roast beef taste and texture customers love.

Persistent Myths: Is it Real Roast Beef?

For years, claims have spread that Arby’s roast beef is not actual beef, but a meat-flavored gel or paste cleverly shaped to resemble sliced roast. Where did this rumor originate?

Arby’s asserts their roast beef arrives at restaurants as whole muscle beef cuts, USDA-inspected for quality. It is never a paste or liquid during shipping or prep. The company has vigorously refuted myths and maintains transparency about their beef.

Some speculate the rumor arose because Arby’s briefly used powdered beef broth concentrates in the 1970s, sparking questions about fillers. But Arby’s states no binders, fillers or artificial flavors are used today.

Behind the Scenes: Shifts in the Process

While fundamentals remain unchanged, some aspects of roast beef prep have evolved:

• Cooking method – Once roasted on-site, now precooked offsite to Arby’s standards.

• Slicing – Previously sliced daily in-store, now arrives presliced and ready to heat.

• Seasoning – A natural flavor blend is added during cooking for consistency.

• Packaging – Sealed with an au jus-style broth instead of sitting dry to maintain moisture.

• Heating – Workers reheat the packaged roast beef in turbo chef ovens before serving.

These process tweaks prioritize food safety, quality control, and efficiency without sacrificing the original recipe.

Motivations Behind the Changes

Like many established chains, Arby’s has adapted with the times to stay competitive while meeting customer expectations:

• Food safety – Centralized cooking and packaging reduces risks.

• Consistency – Preslicing and preseasoning ensures uniform taste.

• Efficiency – Eliminates on-site roasting and slicing to optimize operations.

• Quality control – Enables close monitoring at every step from a central facility.

• Customer demands – Satisfies cravings for fast, convenient dining with simplified prep.

The shift towards precooked, presliced roast beef improved logistics. But Arby’s maintains the authentic recipe and high-quality ingredients remain unchanged since opening day.

New Innovations: The Future of Roast Beef

While staying true to their classic roast beef, Arby’s has unveiled creative new varieties including:

• Smokehouse Brisket – Thinly sliced brisket with crispy onions and bold BBQ sauce.

• Roast Beef Gyro – Seasoned roast beef in a warm pita with Mediterranean toppings and Tzatziki sauce.

• Roast Beef Bacon Cheddar Melt – Loaded with aged cheddar, hickory smoked bacon and zesty ranch.

• Roast Beef Slider – All the original flavors in a fun compact size.

• Roast Beef ‘n Cheddar Baked Potato – Roast beef, cheddar, chives and sour cream in a loaded potato shell.

These menu additions allow Arby’s to expand their offerings while keeping the integrity of their timeless original intact. The future remains bright for Arby’s and their iconic roast beef.

The Verdict: It’s Still the Same Real Roast Beef

While operational details have understandably evolved with the times, Arby’s maintains their roast beef still comes solely from whole muscle beef cuts with no fillers, gels or artificial additives. The slice you see today may be precooked for food safety, but the original recipe crafted with quality beef endures. So rest assured, when you bite into an Arby’s sandwich, you’re enjoying the same iconic roast beef flavor generations have cherished.

Frequently Asked Questions

1. What are the main rumors about Arby’s roast beef?

The biggest rumor is that Arby’s roast beef is not real beef but rather a meat-flavored gel or paste. Arby’s has vigorously denied this myth for decades.

1. Has the Arby’s roast beef recipe changed over time?

While some preparation details like preslicing have changed, Arby’s states the core recipe and ingredients remain identical to when they opened in 1964.

1. Why did Arby’s modify some of their roast beef processes?

Changes like centralized cooking improved logistics, efficiency, food safety and quality control while still using real roasted beef. This allowed Arby’s to better meet customer demand.

1. What types of new roast beef menu items has Arby’s introduced?

Some new creations include the Roast Beef Gyro, Smokehouse Brisket, Roast Beef Bacon Cheddar Melt, Roast Beef Slider, and Roast Beef ‘n Cheddar Baked Potato.

1. What is distinctive about Arby’s roast beef flavor?

Arby’s uses a special blend of natural seasonings and slow roasting methods to achieve their signature roast beef taste that has become an iconic fast food flavor.

While rumors have swirled, Arby’s insists their roast beef today consists of the same high-quality roasted beef cuts prepared with care using the original recipe they perfected decades ago.