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Why do they need a chef if it is "marinated and prepared the same way for over 40 years" (and, apparently, "in the stores" so not even a central location)?

Pretty clever how the 'chef' never describes what Arby meat product is.

Between cow and counter it goes through some strange process that results in a loaf of reconstituted meat.

Found it! Good old Chowhounds.

" Trimmed Boneless Beef Chunks (Minimum 70%) Combined With Chopped Beef For a Maximum of 12% Fat. Contains up to 9.0% of a Self-Basting Solution of Water, Salt, Sodium Phosphate."

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