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Steamship round

post #1 of 4
Thread Starter 
I am thinking about hanging a steamship round by the shank to carve. Any advice ?
post #2 of 4

Make sure you have someone who knows how to carve as grains of meat run in different ways depending what part you are cutting. On a buf  we figure 1 per 75 -90 people. Make sure oen large enough . Takes hours to cook.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 4
Thread Starter 
Thanks for the info
post #4 of 4

As long as you can rotate it as needed during carving it could work.

Hardest part in a long buffet is keeping the thing hot.

Heat lamps and warming boards don't quite cut it for extended periods.

I like how impressive a Baron of beef looks, but hate how you never know what size you'll get. (they are a special order here behind the redwood curtain).

35lb? 70lb?

Ordering a couple for a large banquet could leave you waaaay overstocked.

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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