Re: Roast Beef

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Posted by dlachez on April 23, 19100 at 14:23:45 :

In Reply to: Roast Beef posted by Ron Edwards Catering Chef... Classic Kitchen Associates Healdsburg Ca on April 22, 19100 at 16:26:54 :

Ron,
For any thing that calls for just "beef" I use Tri Tip, or as it is called "bottom sirloin butt". I have tried top round for buffets but there is the one side that has all the veins and grissle. Tri tip works for roast beef, london broil, bar-b-que, on the buffets and plated funtions. The slices can be controlled and come out more uniform looking.

I never really heard to much of Tri Tip until I got here in Ventura Ca. and everyone asked me if I used Tri Tip when I did Bar-B-que. I guess it is the only beef used in "Santa Maria Bar-B-Que".

Tim


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