[Sca-cooks] Re: one for the pros

[Vincent Cuenca]

Thanks!  This was the sort of info I was looking for!

About how much can I anticipate losing to shrinkage?  If I start with a
50-pound roast, how much will it weigh when it's done?  I'm estimating a
four-ounce serving for about 175 people. Is there a formula to follow, or do
I just wing it?

Vicente



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