Don't mean to derail this topic, but it might be a useful derailment.
I am curious about the logistics of slicing 90+# of loin and then transporting it for the customer without it drying out.
I would assume it is placed in pans with some moisture like AJ and then reheated for service?
Purely "academic" question on my part.
At home, I slice deli-thin to 1/4 inch and vacuum seal in about 1/2 to 3/4 # bags with some moisture added and then freeze.
That would not work for volume though
Do the same with Eye of the Round and Ham.
Interesting vending job to feed 270 folks.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.