Roast Beef L.Meat, Fish, and Poultry No.005
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|Yield: 100 Portions Each Portion: 2 Slices (4 1/2 Ounces)|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 325 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Beef, Rounds, Whole | 40LB | | 1. Rub roasts with mixture of |
|Salt | 4OZ| 6.00 Tbsp| salt and pepper. |
|Pepper, Black, Groun| | 2.00 Tbsp| 2. Place fat side up in pans, |
|d | | | without crowding. |
| | | | 3. Insert meat thermometer into |
| | | | center of thickest part of |
| | | | main muscle. DO NOT ADD WATER. |
| | | | DO NOT COVER. |
| | | | 4. Roast 2 to 3 hours, depending |
| | | | on size of roasts (see Note 3) |
| | | | to desired degree of doneness. |
| | | | 5. Let stand 20 minutes before |
| | | | slicing. |
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NOTE: 1. Arrange roasts in pans by size. Select one roast in each pan
to estimate cooking time. In Step 4, allow about 20min per
pound for medium & about 18 min. per pound for rare.
2. If roasts are frozen, cooking time will be increased by
1 hour or more.
3. Remove roasts from oven when meat thermometer registers 140F
-rare; 160F-meduim; & 170F-well done. Internal temperture
will rise about 10`F during 20 minute standing period.