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Premium roasts such as ribeye, rib and tenderloin are very popular at holiday time. However, more economical roast choices – round tip, top sirloin and eye round – are also delicious holiday options.
Order in advance.
During this busy season, it’s a good idea to order the type and size roast you need in advance from the supermarket or butcher shop.
How much to buy?
The amount of beef you need to buy varies with the cut selected. Cooked yields per pound are related to the amount of bone, fat trim and cooking method.
Guidelines to determine what size roast to purchase.
After removing roast from the oven, the temperature will rise to reach the desired temperature and juices redistribute, making carving easier.
A sharp carving knife is a must. For uniform slices, hold the knife at the same angle for each cut. The more tender the roast, the thicker the slices can be. Rib, ribeye and tenderloin roasts can be sliced 1/2 to 3/4 inch thick. Round tip, top sirloin, eye round and tri-tip should be 1/4 inch thick or less.
Always practice food safety.
Defrost frozen roasts in the refrigerator to prevent bacterial growth. Allow 4 to 7 hours per pound to defrost a large roast; 3 to 5 hours per pound for a small roast. Do not defrost at room temperature.
To avoid cross-contamination:
• Wash hands well in hot soapy water before and after handling raw beef. Also wash utensils, counters, cutting boards and other surfaces raw meat has touched.
• Keep raw meat and meat juices separate from ready-to-eat foods, both in the refrigerator and during preparation.
• Don’t place cooked foods on the same board, tray or platter that held raw meat. For example, do not carve a cooked roast on the same board used in preparing the raw roast.
National Cattlemen’s Beef Association - www.beefitswhatsfordinner.com
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