Originally Posted by OL' Timer
140° is the minimum per Health code. When I went to chef's school, they had a year long HAACP course. I hold at 145°
yes, that is why keep in fridge till needed...Holdinig roast beef hot to make a sandwich ,,, you will find in the garbage up here, as 80% customers want there beef rare med / rare and to try to hold (unless big volumn) will make the toughest top round or what ever...
Re-heating in the broth is safe and approved...without any waste..
I use this method for catering, I get the broth boiling hot, then right before I open the line I put in the slices..and by the time the end of the line the beef is over done...so for the people cominmg through the second time, I clean out the over cooked beef and put some fresh slices in..
for low volumn places I also do this for sliced brisket, work great