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Oven Roasted Prime Rib
Thawing: Remove roast from carton and place on sheet pan in 34-40 degree F refrigerator. Leave space between roast for air circulation. Do not remove protective cooking bag. Allow approximately two days for roast to completely thaw.
Heating Method: Rib roasts are cooked to 135 degrees F (rare) internal temperature. Warming to the desired serving temperature is all that is required.

  • Heating Whole Rib Roast: Remove product from bag; save juice. Place on elevated roasting rack; pour .5" of water in pan; keep out of water. Pre-heat oven to 300 degrees F for rare (slow is better). Heat until internal temperature reaches 110-115 degrees F for rare, 120 degrees F for medium rare, 125 degrees F for medium. Approximately 2.5 to 3 hours.
  • Microwave, Individual Slices: 1. Pre-slice thawed rib in desired portion size. Wrap each slice individually and hold in refrigerator. 2. When rib order is received, place unwrapped slice on china plate and cover with lettuce leaf or another china plate, Covering helps maintain the color or bloom on the facing. Since microwave ovens vary greatly in wattage, brand and age, testing is required for proper results. At full power, heating time can vary from 1 to 1.5 minutes. On defrost or lower power, the heating time can run from 3-5 minutes. Thicker slices require more time.
  • Heating By The Slice: Place individual slice in pan of heated au jus until warmed through, approximately 1-2 minutes.
  • Steam Table Method: Place whole rib - still in punctured roasting bag on small rack in steam table tray, cover tray with lid and set heat at 145 degrees F for approximately 2.25 to 2.5 hours.
To Prepare au Jus: Capture natural juices from roasting bag and add water (3 parts to 1 part juice). Heat, adjust seasonings to taste, strain and serve over heated rib portion or in cup on the side.
Remember: Each rib roast is fully cooked - over heating will adversely affect quality.

Cooked Beef Pot Roast
Thawing: Remove roast from box and place on sheet pan in 34-40 degrees F refrigerator. Leave space between roasts for air circulation. Do not remove protective cooking bag. Allow approximately two days for roasts to completely thaw.
Heating Method: Roasts are fully cooked to 160 degrees F (well) internal temperature. Warming to desired serving temperature is all that is required.

  • Heating Pot Roast: Remove roast from bag; save juice. Place on elevated roasting rack; pour .5" of water in pan; keep meat out of water. Pre-heat oven to 300 degrees F. Heat until internal temperature reaches desired temperature.
  • Microwave, Individual Slices: 1. Pre-slice thawed roast in desired portion size. Wrap each slice individually and hold in refrigerator. 2. Whenroastorder is received, place unwrapped slice on china plate and cover with lettuce leaf or another china plate. Since microwave ovens vary greatly in wattage, brand and age, testing is required for proper results. At full power, heating time can vary from 1 to 1.5 minutes. On defrost or lower power, the heating time can run from 3-5 minutes. Thicker slices require more time.
  • Heating By The Slice: Place individual slice in pan of heated au jus until warmed through, approximately 1-2 minutes.
  • Steam Table Method: Place whole roast - still in punctured roasting bag on small rack in steam table tray, cover tray with lid and set heat at 145 degrees F for approximately 2.25 to 2.5 hours.
  • To Prepare au Jus: Capture natural juices from roasting bag and add water (3 parts to 1 part juice). Heat, adjust seasonings to taste, strain and serve over heated roast portion or in cup on the side.
  • Remember: Each pot roast is fully cooked - over heating will adversely affect quality.

    Oven Roasted Top Round
    Thawing: Remove round from box and place on sheet pan in 34-40 degrees F refrigerator. Leave space between roast for air circulation. Do not remove protective cooking bag. Allow approximately two days for round to completely thaw.
    Heating Method: Rounds are fully cooked to 145 degrees F (meduim) internal temperature. Warming to desired serving temperature is all that is required.

    • Heating Top Round: Remove round from bag; save juice. Place on elevated roasting rack; pour .5" of water in pan; keep meat out of water. Pre-heat oven to 300 degrees F. Heat until internal temperature reaches 120 degrees F for medium rare, 125 degrees F for medium.
    • Microwave, Individual Slices: 1. Pre-slice thawed round in desired portion size. Wrap each slice individually and hold in refrigerator. 2. When round order is received, place unwrapped slice on china plate and cover with lettuce leaf or another china plate, Covering helps maintain the color or bloom on the facing. Since microwave ovens vary greatly in wattage, brand and age, testing is required for proper results. At full power, heating time can vary from 1 to 1.5 minutes. On defrost or lower power, the heating time can run from 3-5 minutes. Thicker slices require more time.
    • Heating By The Slice: Place individual slice in pan of heated au jus until warmed through, approximately 1-2 minutes.
    • Steam Table Method: Place round roast - still in punctured roasting bag on small rack in steam table tray, cover tray with lid and set heat at 145 degrees F for approximately 2.25 to 2.5 hours.
    To Prepare au Jus: Capture natural juices from roasting bag and add water (3 parts to 1 part juice). Heat, adjust seasonings to taste, strain and serve over heated round portion or in cup on the side.
    Remember: Each round roast is fully cooked - over heating will adversely affect quality.