[Sca-cooks] One for the pros

[johnna holloway]

What's the weight that they are quoting on this?
What kind of ovens do you have? Do you have the
site from the night before on? Can you afford to
tie up one oven with pork and one with beef? Are
there enough ovens to accomodate everything else
that needs an oven? These are my off the top of
the head questions. I'll see what I can find for
a roasting table.

Johnnae llyn Lewis  Johnna Holloway

Vincent Cuenca wrote:
> However, my desire to prepare and serve a whacking big piece of meat will
> not go unfulfilled.  I've been in touch with a local wholesaler, and they
> can get me a boneless steamboat round, Certified Angus no less, at a very
> reasonable price.----- snipped---- The beef, however, is giving me pause.
> I can't seem to find instructions on how to roast a whole steamboat round on
> the Internet.  High or low temperature? Should I bother larding the roast,
> or is there enough fat in this cut that I shouldn't worry?  How do I take
> the internal temperature if my thermometer won't reach down into the middle
> of the roast?  How much shrinkage/loss can I expect from cooking?
> Should I just go with some smaller top rounds? :-)
> Thanks in advance,> Vicente