Originally Posted by CDTraveler

A bit of beef, but certainly not from a cut a respectable chef would use for a Sunday roast.

Beyond that, binding agents, fillers, entirely too much salt, and mystery seasonings. Don't ask me for the chemical names - they were long, polysyllabic words, it was a long time ago, and chemistry wasn't my forte.

Ever noticed how the slices of meat in an Arby's sandwich are composed of a bunch of different colors? Stop and think about what that means before the next time you go to Arby's - the meat is odd bits of cow (I hope!) glued together, not from anything resembling your Sunday roast.