![]() Remove roasts to a platter and tent, allowing to cool. Also at the high end, consider whole strip loins, which will give you nice small slices - a plus if there's more than one protein to fit on the plate.įigure about 8oz raw trimmed boneless protein weight per guest (that's your beef and pork combined), more if there are a lot of big eaters. Roast Beef for a Crowd Spray roasting pan/ pans with cooking spray. These will cook faster, look classier on a carving station and are far tastier, but your meat cost will be 3-4x higher. ![]() If the clients want to pay for it, you could do prime rib roasts. Buy small ones if you're doing this in domestic ovens. Carefully cooked and sliced thin against the grain, there won't be much difference on the plate between this and sirloin tip. They're not expensive and are 30-50lbs each. You want big.Ī common cut for big catering gigs is a steamship round (aka Baron of Beef), NAMP 166B, or similar. Roll the bread up like jelly roll and cut in slices or just in half. Chuck is often ground for hamburger because of its high ratio of fat to meat (20 percent fat to 80 percent meat is considered the best for a hamburger). It is a heavily exercised muscle, which gives the beef good flavor but it also makes it tough. Cut roast beef to fit bread then put 1 slice on top of cheese mixture. Chuck roast is cut from the cow's shoulder. Remove all crust from bread and flatten with a rolling pin. ![]() Your carving waste will be high (too many 'end pieces' and shrapnel not enough nice slices) and it'll be a PITA. Mix cream cheese, horseradish and soup mix till smooth. ![]() If you're doing carved roast beef for 200 people, you don't want small. ![]()
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