Beef Help

[tommykendall]

Wasn't sure to put this inquiry here or on the Woody Pile. I'm coordinating a roast beef dinner for a local lodge. Expecting 300 adult guests. I've never done this before but the lodge kitchen facilities are quite ample. For you catering experienced folks, can you give some guidance on:

1. What are internal temps for rare, med rare, med, med well?

2. What size chunks of beef (8, 10, 12, 14???) are preferable? I can get any size.

3. Oven (bad word) temperature

4. Approxand approx minutes per pound given meat size and desired doneness.

5. How much shrinkage can I expect?

6. Is 3/4 lb planned serving per person too much if you'll have light snacks and open bar during dinner?

I plan on stuffing some with garlic then rubbed with olive oil and herbs d' provence. Others I'm thinking about rubbing in good ol southern flavor. Any other ideas? Thanks for your time.

 

[midnight]

temps for roast beef: 120-125 =rare
130-135 = med rare
140-148 = med
150-165 =med well
170 & up = well
These are just a guide line, everyones idea of med rare is a little different, use your best judgement.

8-12 lb is a good cooking size if you go too big it will take longer to get done.

As far as oven temp goes this is a tough one for me, i usualy use a smoker not a reg. oven. I do use a cookshack smoker oven @ 250deg. it will take about 4-5 hours to reach medium/medium well. You can use those same times on a regular oven but you might not want to cook for that long.

Is your group mostly elderly people? I usually figure 1/2 lb of meat per person if serving sidedishes with the meal. If they are younger men and women, or your not serving sides, then 3/4 lb per serving will be better.
alow about 20-25% shrinkage.

Your seasonings sound good,don't forget to have grilled onions and mushroom gravy to top your beef with.

 

[Oldtimer]

If they are Elderly people if will have to be very tender cause they got no teef. If your are doing the cooking you got some big kahuna's Daniel. :shock:

 

[BBQchef33]

With CHef Kendall cooking.. they dont need no stinkin teef.

 

[MrModerator]

Wasn't sure to put this inquiry here or on the Woody Pile.

I don't know if you were serious or not, but this is the correct location. TK, you are a Janitors wet dream! :lol: :wink:

I don't think that came out correctly? :?