Thread: Holding Beef
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Old 03-24-2011, 01:42 PM   #1
worthsmokin
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Join Date: 09-23-09
Location: Grant City, MO
Default Holding Beef

I started doing chopped chuck roll for roadside vending and events. I am having trouble holding it for more than an hour in my steam table without it drying out, but at the same time sheen of grease and tasting "gamey". I have a Duke 4 well and started using half pans with a water pan under, thinking this would help. It seems to keep a bit longer, then just turns bad pretty quick after an hour. I take it to 165 then hold around 140. I keep my replacement beef in my holding cabinet and it comes out perfect. I have no trouble with pork.

What am I doing wrong? Is this just the way beef is? Any tips or tricks? I can't keep throwing the bad stuff out losing money!!!

Thanks,
Tyler
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