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  • Steamship Round of Beef (Round, Bone-In) : Meat, Fish, and Poultry No.L 004 01

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    David Bradley
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    The document provides instructions for cooking a steamship round of beef. It includes information about ingredients, weights, cooking method, temperatures, and portion sizes. The beef rounds are rubbed with black pepper and roasted uncovered in a convection oven at 300F for 3-4 hours until the internal temperature reaches 145F or higher. The roasts are then allowed to rest for 20 minutes before slicing into 4 ounce portions.

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    L00401

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    The document provides instructions for cooking a steamship round of beef. It includes information about ingredients, weights, cooking method, temperatures, and portion sizes. The beef rounds are rubbed with black pepper and roasted uncovered in a convection oven at 300F for 3-4 hours until the internal temperature reaches 145F or higher. The roasts are then allowed to rest for 20 minutes before slicing into 4 ounce portions.

    Copyright:

    Attribution Non-Commercial (BY-NC)
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    3 views1 page

    Steamship Round of Beef (Round, Bone-In) : Meat, Fish, and Poultry No.L 004 01

    Uploaded by

    David Bradley
    The document provides instructions for cooking a steamship round of beef. It includes information about ingredients, weights, cooking method, temperatures, and portion sizes. The beef rounds are rubbed with black pepper and roasted uncovered in a convection oven at 300F for 3-4 hours until the internal temperature reaches 145F or higher. The roasts are then allowed to rest for 20 minutes before slicing into 4 ounce portions.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    of 1

    MEAT, FISH, AND POULTRY No.

    L 004 01

    STEAMSHIP ROUND OF BEEF (ROUND, BONE-IN)


    Yield 100 Calories 470 cal Carbohydrates 0g Protein 71 g Fat 18 g Portion 6 Ounces Cholesterol 216 mg Sodium 115 mg Calcium 12 mg

    Ingredient
    BEEF,ROUND,BOTTOM,LEAN,RAW PEPPER,BLACK,GROUND

    Weight
    75 lbs 1/2 oz

    Measure
    2 tbsp

    Issue

    Method
    1 Use bone-in rounds. Rub each roast with pepper. 2 Place roasts in 18x24 roasting pans. DO NOT ADD WATER. DO NOT COVER. Insert meat thermometer in center of roasts; DO NOT touch bone with thermometer. 3 Using a convection oven, roast at 300 F. about 3 hours on high fan, closed vent and last 4 hours on low fan, closed vent, or until roast reaches desired degree of doneness. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 4 Let roast stand about 20 minutes before slicing. CCP: Hold for service at 140 F. or higher.

    Notes
    1 Remove roasts from oven when meat thermometer registers 140 F. for rare, 160 F. for medium, and 170 F. for well done. 2 50 pounds bone-in rounds may be used per 100 portions. EACH PORTION: 4 ounces.

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