10 Turkey Deli Meat Recipes for a Quick Homemade Lunch & Dinner (2024)

FAQs

What is a good deli lunch meat? ›

There are a few kinds of deli meat that are healthier choices: turkey, chicken or roast beef, Crumble Smith says. Salami, bologna, pepperoni and pastrami, for example, have more sodium and are generally more processed.

Wondering how much deli meat you should order on your next visit? Here's a good rule of thumb: 1 pound of deli meat, sliced sandwich style, makes about 5 – 6 sandwiches. Cheese slices should be ordered thinner than deli meat, so you'll have more cheese slices to layer on.

If you're looking for the healthiest lunch meat option, choose the leanest cuts of deli meat possible, such as turkey, chicken breast, lean ham or roast beef. “These types of deli meat have the least amount of fat and provide a better nutrient value compared to others,” Zumpano says.

Making your own lunch meat can actually save you money compared to buying pre-packaged lunch meat. Especially if you purchase meat in bulk or when it's on sale. Plus, when you make your own lunch meat, you have complete control over the ingredients you use, which can also be more cost-effective.

The general rule of thumb is to purchase two to three ounces of deli meat for each sandwich you will make. Yes, it is that simple. Another rule of thumb is to order more than that by the sandwich or per person for the meal. It's never a bad day when you have too much deli meat.

If the cold cut tray is the main course and it's a bunch of old ladies at the party, 6 ounces of deli meat per person is probably a safe bet.

The FDA defines 2 ounces as a serving size in regards to deli meat. That being said, one pound of product would equal 8 servings per pound.

Fresh chicken, turkey, beef, pork and fish that have not been modified are considered unprocessed meats.

If the lunch meat smells foul in any way (when bad, lunch meat often takes on a sour or vinegar-y scent), that's not a good sign. Don't risk it; just toss it. Feel for a film. Finally, if there's a slimy, sticky film on the lunch meat, or if parts of the meat feel very hard, it's likely that it's spoiled.

Our products are not highly processed. In order for you to enjoy optimum flavor, we recommend that you do not purchase more product than you can consume within three days.

How do they make deli meat? ›

Most cold cuts are made from chunks of meat that are bound together to create a single piece. Additives, emulsifiers, and specialized proteins known as myofibrillar are used to bind the meat. Sausages and salamis are prepared with chopped meat that is seasoned and spiced as required to form a particular shape.

There is a little debate about the best cut for deli roast beef. The main contenders are top sirloin, the eye of round, and top loin (also called strip loin). (Some might argue for chuck or brisket, but for plain roast beef, those aren't the right answer.

A: A meat slicer can save you lots of money because it allows you to take fairly inexpensive cuts of meat and slice them into thin deli cuts that are often much more expensive to purchase already cut.

It's best to keep your fridge at 40° F to keep foods fresh as long as possible. Once open, lunchmeat should be eaten within five days. Freshly sliced deli meat should also be eaten within five days.