Source: U.S. Department of Defence
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Steamship Round of Beef (Round, Boneless)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 004 02
STEAMSHIP ROUND OF BEEF (ROUND, BONELESS)
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
407 cal
0g
62 g
16 g
187 mg
99 mg
10 mg
Ingredient
Weight
Measure
Issue
BEEF,ROUND,BOTTOM,LEAN,RAW
65 lbs
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
Method
1 Use boneless rounds or racks. Rub each roast with pepper.
2 Place roasts in 18x24 roasting pans. DO NOT ADD WATER. DO NOT COVER. Insert meat thermometer in center of roasts.
3 Using a convection oven, roast at 300 F. about 3 hours on high fan, closed vent and last 2 hours on low fan, closed vent or until
roast reaches desired degree of doneness. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4 Let roast stand about 20 minutes before slicing. CCP: Hold for service at 140 F. or higher.
Notes
1 Remove roasts from oven when meat thermometer registers 140 F. for rare, 160 F. for medium, and 170 F. for well done.
2 40 pounds boneless rounds may be used per 100 portions. EACH PORTION: 4 ounces.
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https://theodora.com/recipies/meat_fish_and_poultry/steamship_round_of_beef_round_boneless.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 6 Ounces |
| Calories: | 407 cal |
| Carbohydrates: | 0g |
| Protein: | 62 g |
| Fat: | 16 g |
| Cholesterol: | 187 mg |
| Sodium: | 99 mg |
| Calcium: | 10 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,ROUND,BOTTOM,LEAN,RAW | 65 lbs | ||
| PEPPER,BLACK,GROUND | 1/2 oz | 2 tbsp |
| Method: | |
|
1 Use boneless rounds or racks. Rub each roast with pepper. 2 Place roasts in 18x24 roasting pans. DO NOT ADD WATER. DO NOT COVER. Insert meat thermometer in center of roasts. 3 Using a convection oven, roast at 300 F. about 3 hours on high fan, closed vent and last 2 hours on low fan, closed vent or until roast reaches desired degree of doneness. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 4 Let roast stand about 20 minutes before slicing. CCP: Hold for service at 140 F. or higher. Notes 1 Remove roasts from oven when meat thermometer registers 140 F. for rare, 160 F. for medium, and 170 F. for well done. 2 40 pounds boneless rounds may be used per 100 portions. EACH PORTION: 4 ounces. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence