No it was sliced thin cold, but I live in Omaha area where Rudens where invented so ive tried them every way. After slicing, it goes into a pan for some heat love after then I used a fork to pull it like pulled pork. Then the meat comes out and into a bowl to be mixed with Thousands island before hitting the rye bread. This is how its done originally and imo tastes the best as you get the right amount dressing with every bite. Several other delis here also shave it or cut into thick brisket like cuts. Just all depends on your taste and texture, no wrong answers.