When it comes to a nice, high quality deli, one of the absolute most important facets of the deli has to do with the availability of quality, deli meats and other deli items, such as cheeses, salads, condiments and more. The fact is that living within the five boroughs of New York City, we often call every store that’s at the corner of our block a deli – when in fact some of these places couldn’t be any further from a deli. Many of such stores don’t even turn the grill on, and even if they did, they wouldn’t have anything to cook on it. And the closest they can get to a quality deli is having a few bags of chips, and maybe a few ready-made butter rolls, wrapped in that nasty cellophane plastic wrap. This is absolutely not what epitomizes a New York Deli, this is simply a corner store. At a deli you want to be able to get a sandwich with the best homemade breakfast sausage Oceanside has to offer. Or even just the best bacon egg and cheese Long Island has to offer, you can look no further than Brown Bag Express – Oceanside’s finest deli establishment with an array of healthy options and fresh juices and much more. The difference between a quality place like Brown Bag Express is that they simply don’t have the ability to keep quality deli meats on hand, a hallmark in the deli world, without deli meats, you are NOT a deli. Learn more about deli meats by reading on below – for 3 important facts about deli meats.
· 3 Main Types of Cold Cuts
There are a few things you have to understand when it comes to deli meats and cold cuts. And in fact, there are three specific types of meats that make up cold cuts. They are, whole cuts: cuts of meats or poultry that are cooked and then sliced (for examples: roast beef, corned beef, turkey breast), sectioned and formed products and processed products. Whole cuts are exactly what they sound like – a section of meat or poultry that has been cooked, possibly flavored with salt, spices or sugars. Then there are formed meat products: restructured meat products – such as multi part turkey breasts or cooked hams. They are prepared from chunks or pieces of meat and are bonded together to form a single piece. Then the final type of meat product, and usually the simplest ones are Processed meats (sausages): the majority of what we call cold cuts. There are two methods for preparing the ingredients: emulsion prepared where the meat is finely chopped and the hydrophobic proteins react with fat, the opposite protein, and the hydrophilic will react with water to hold fat in the solution (bologna, Vienna sausages, hot dogs), often there are the highest quality homemade breakfast sausage Oceanside has to offer.
· Fine Print
Would you believe that even the meat in our lives has some fine print we got to read? This means the number of nitrates, the sodium, the cholesterol, that is simply listed on these cold cut packages. Sodium Nitrite helps prevent the growth of Clostridium botulinum, which can cause botulism in humans and is also used alone or in conjunction with sodium nitrate as a color fixative in cured meat and poultry products (bologna, hot dogs, bacon), again the best homemade breakfast sausage New York City has to offer. During the cooking process, nitrites combine with amines naturally present in meat to form carcinogenic N-nitroso compounds. It is also suspected that nitrites can combine with amines in the human stomach to form N-nitroso compounds. These compounds are known carcinogens and have been associated with cancer of the oral cavity, urinary bladder, esophagus, stomach and brain.
· Food Safety
This is absolutely VITAL. Without proper food safety you will not only be shut down, but your reputation within the neighborhood may never be the same again. This can really cause issues with some of the deli owners, as they don’t understand the correlation between having a clean floor to food safety, and just because you advertise the best bacon egg and cheese Long Island need to try, doesn’t mean patrons can look past a terrible D rating or even worse, having been shut down for the past three weeks because an infestation of roaches or rats. While this can truly be difficult as a restaurateur, it’s just as bad on a deli owner, as a deli should be open for other products not just food items, but drinks, gloves, plates, batteries, packaged goods and much more – but the fact is that due to health issues we are still obligated to shut down the whole store and prevent any and all operations. Absolutely, more important than anything else, maintain a completely clean deli, with fresh food options.
For more information on all aspects of deli meats, and other foods, or to try the best bacon egg and cheese Long Island has to offer, be sure to visit Brown Bag Express today.