Holiday Roasts 101

by Michele Cheplic | More from this Blogger

22 Dec 2007 10:07 AM

Are you preparing a roast for the holidays? If you live in the state of Wisconsin then there is a good (make that great) chance that you will be eating a roast of some sort in the next few days given the run on beef at the markets around here.

Which brings me to my first roast-related tip: Order in advance. During the holiday season it's a good idea to order the type and size roast you'll need to feed the family in advance. Otherwise, you end up facing the predicament I found myself in yesterday---picking through the scraps.

Premium roasts such as rib roasts and tenderloin are very popular during the holidays. If there is not a tenderloin to be found at your local market consider a more economical roast choice such as round tip, top sirloin and eye round. You'll find that they are also delicious holiday options.

PLANNING TIPS

Before heading to the store to pick out a roast you should determine how many people you will be feeding and what size roast you need to purchase. For example, if you plan to prepare a boneless roast, such as tenderloin, round tip, eye round or top sirloin, consider that each will yield 4 three-ounce servings of cooked, trimmed beef per pound. Basically, a 3-pound roast will yield 12 three-ounce servings. Ribeye roasts have more trimmable fat and will yield 3 three-ounce servings of cooked, trimmed beef per pound. Which means a 3-pound roast will yield 9 three-ounce servings. Meanwhile, bone-in rib roasts will yield 2-1/2 three-ounce servings of cooked, trimmed beef per pound. In which case, a 3-pound roast will yield 7-1/2 three-ounce servings.

SHOPPING TIPS

· Choose your beef just before checking out to ensure that it stays as cold as possible.

· When choosing a prepackaged roast, pick one that is cold, tightly wrapped and void of punctures or excessive liquid.

· Select a roast with a bright cherry-red color. You don't want one with grayish or brown blotches. A darker purplish-red color indicates that the beef was vacuum-packaged. Once exposed to oxygen, the beef will turn from a darker red to bright red.

STORAGE TIPS

· Once you purchase your roast refrigerate or freeze it as soon as possible. Pre-packaged roasts can be refrigerated 3 to 4 days (or frozen up to 2 weeks).

· If you plan to freeze your roast for a longer period of time, it's a good idea to repackage it in heavy-duty aluminum foil, freezer paper or a plastic freezer bag. Also, remember to remove as much air as possible.

· Refrigerate you roast in the coldest part of your refrigerator.

Check back for my next blog, which will provide holiday roast cooking tips.

Related Articles:

Oven Roast and Easy Left-Over Ideas

Beef Bourguignon

Nut Roast

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

View Full Profile | More from this Blogger