Posted by Sam Sears, CEC on April 23, 19100 at 13:42:03 :
In Reply to: Re: Roast Beef posted by Gerard Jones on April 23, 19100 at 04:26:51 :
: The analogy would be using filet mignon to make hamboigers.
: I bet its good but they still won't pay, so why not just use a top roast. Nothing beats a steamship , too bad cows are so big.!
Top roast is called inside top round when you are purchasing from meat purveyor, if carved tableside, use 1 20 - 24# per 100 guests, other cuts that can accomdate "roast beef" are top sirloin butt, beef knuckle, tri tip, as carl said well prepared steamship round of beef, but you MUST know how to carve the steamship properly or it will be tough as leather, but the brisket idea is great....., or just a tad cheaper than striploin is whole ribeye, served this way I would purchase "no rolls" or ungraded products.....great for whole roasting and thin slicing...but as I said just a tad cheaper than NY strip....just my thoughts...Sam