Roasting Resources booklet

ROASTING
SURVIVAL GUIDE
Troubled by tenderloin? Stressed over seasoning? Stewing about roasting?
Rest easy, roast master. We’ve got you.
Scan the QR code to
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ROASTING SURVIVAL GUIDE
Help your customers pick and prepare the perfect roast
with this pamphlet.
PICK THE PERFECT ROAST
HOW BIG IS THE GROUP
AT YOUR TABLE?
Just a few.
Like Goldilocks: just right!
We have a big family.
DO YOU WANT
LEFTOVERS?
Not too many.
WHAT’S MORE
IMPORTANT:
FLAVOR OR
TENDERNESS?
Love me tender.
Flavor is king.
TENDERLOIN
ROAST
PRIME RIB
As tender and elegant
as it gets. Lean with
mild flavor. Buy a
whole tenderloin
for a large group
or ask your butcher
for a center-cut
chateaubriand if a
small portion is in
order.
The king of beef
roasts. Richly
marbled, robustly
flavored and naturally
tender. Also known as
a rib roast or ribeye
roast, it’s available
bone-in or boneless.
Either way, it makes a
grand impression.
DIGITAL MEAT
THERMOMETER DISPLAY
Holds 30 instant-read, digital thermometers.
At $6 per thermometer, it’s just $180 per shipper.
Suggested retail price is $9.99 – earning a 40% margin.
Run a sale at $8.99 per unit and earn 33% margin.
Brought to you by the Certified Angus Beef ® brand
and the free Roast Perfect app
FREEZING
AND THAWING
FREEZING
Your goal: create an airtight seal and keep as much air out
as possible. Wrap beef tightly in foil or butcher paper, then
seal in a plastic bag, squeezing out as much air as possible.
HOW MUCH SHOULD I BUY?
As a general rule of thumb: 8 oz. per guest. Add a
pound or two to the total if you want leftovers or have
a bunch of big eaters at your table. Better yet, the free
Roast Perfect app has a calculator that will help you
precisely choose the right size based on your preferred
cut and number at your table.
Duh. Yes.
SPLURGING, OR
LOOKING FOR
SOMETHING
COST-EFFECTIVE?
We’re going all out.
I’m all about value.
INCREASE YOUR
INSTAGRAM-ABILITY
DO YOU WANT
TO KEEP IT
SIMPLE OR
DRESS IT UP?
Spread the rub.
Salt and pepper, please.
TOP SIRLOIN
ROAST
STRIP ROAST
Lean and juicy, this
versatile roast is a
great value and the
perfect choice for
a flavorful rub or
glaze. If you want to
get creative in the
kitchen, give it a try.
Start a new holiday
tradition with this
lean, flavorful and
easy-to-carve roast.
If you enjoy the
beefiness of a strip
steak, you’ll love this
cut roasted, too. Have
your butcher cut your
roast small or large,
depending on the size
of your gathering.
Profit per display = $119.70 *
*At suggested retail price of $9.99 per thermometer.
Certified Angus Beef will buy back any that don’t sell.
Label all packages with the date and a description.
Consider adding a weight, too.
Roasts, like steaks, can be frozen up to 12 months.
(But you’re not going to keep it on ice that long, are you?)
PRO
TIP
THAWING
The FDA recommends setting your freezer at 0˚F
or lower. The faster foods freeze, the smaller the
ice crystals that will develop. That means a better
texture after thawing.
Defrost beef in the fridge, never on the kitchen counter. Keep
packages on a plate or a tray to catch any juices that might leak.
(Also, it’s best to thaw beef on the lowest shelf in your fridge.)
PRO
TIP
Plan ahead! Depending on the weight
and thickness of your roast, and the
temperatures of your freezer and
fridge, it can take two days or more to
thaw your roast.
SEASONING
What’s your seasoning personality? Are you a classic or a
trendsetter?
When you start with quality beef (i.e. lots of marbling), you
don’t need to do a lot to make it taste good. A generous
sprinkling of coarse kosher salt and freshly cracked pepper is
the perfect way to enhance your roast’s natural flavors.
However, as they say, variety is the spice of life. Show off
your culinary flair with a custom seasoning blend. Flavors
that go well with most roasts include:
Scored: Before seasoning, use a
sharp knife to make long diagonal
cuts about 1/2 inch deep, and an
inch apart, across the entire top
surface of your roast. Turn your roast
90 degrees and repeat, making a
diamond cross-hatch pattern across
its surface. Rub generously with
your seasoning, making sure you
get it into each of those cuts. As the
roast cooks, it’ll develop a crunchy,
flavorful scored exterior that doesn’t
just look amazing, but tastes great,
too!
OOPS. YOU FORGOT?
Don’t panic … you can still thaw your roast safely in cold water, using these tips from the USDA:
1. Leave it in its packaging (it should be airtight, or put it in a leak-proof bag).
• Aromatics: garlic, onion, shallot
• Herbs: thyme, rosemary, parsley, sage, oregano
• Sweet: brown sugar, granulated honey, maple syrup
• Heat: pepper (black, white, pink, cayenne or crushed red),
horseradish, ginger or mustard
2. Submerge in cold water, changing the water every 30 minutes. A 3- to 4-pound roast may take up to
3 hours to thaw this way.
3. Cook immediately.
Should I bring beef to room temperature before cooking it?
We say no. Recent research shows that, contrary to popular belief, beef cooked at room temperature
doesn’t cook significantly quicker or more evenly. To minimize any food safety concerns, we recommend
taking it directly from the fridge and cooking it immediately.
PRO
TIP
ANOTHER
You can use fresh or dried herbs and seasonings.
Just remember that you’ll need more fresh than
dried to achieve the same flavor. Also, dried herbs
lose their punch over time. If you don’t smell their
aroma when you open them, it’s time to restock.
PRO
TIP
The perfect ratio of salt to pepper is 2:1.
Studded: Use a paring knife to make
small slits, about 1 inch wide and
1 inch deep, across the top of your
roast. Insert a small garlic clove and
sprig of rosemary in each cut, then rub
the entire roast with the seasoning of
your choice. This technique ensures
great flavor from the inside out.
COOKING
Follow these simple steps to cook your roast perfectly:
1. Preheat oven to 450°F
2. Season roast
3. Place in a roasting pan fitted with a rack, fat side up
4. Cook 15 minutes
5. Reduce oven to 325°F and continue roasting (time will vary
depending on cut, size and desired doneness)
6. Remove from oven when 5-10° lower than target temperature
7. Rest before serving
Note: these instructions are tested and proven for a variety of roasts, but are
a general guide. If your recipe has specific instructions, follow them.
ESSENTIAL EQUIPMENT
• Roasting pan with a rack
• Salt and pepper mills
• Instant-read thermometer
• Chef’s knife
• Cutting board
Looking for more guidance?
The free Roast Perfect app
includes an interactive timer
that can be customized for
your specific roast cut, size
and doneness to ensure
perfect no-stress results.
RESTING, CARVING AND SERVING
Give your roast a rest. Letting it relax a few
minutes before serving will allow all of the
flavorful juices to redistribute throughout the
roast. You can tent it loosely with foil if you like,
but larger roasts will stay plenty warm while
resting.
a. 10 minutes for roasts less than 4 lbs.
b. 15 minutes for 4-10 lb. roasts
c. 20 minutes for roasts larger than 10 lbs.
Now, it’s time to carve. You’ll need a large cutting
board and a long, sharp, non-serrated knife.
1.) If you tied your roast before cooking, snip away
the butcher’s twine and carefully remove it.
2.) Identify which direction the grain is—the
direction of the meat’s natural texture. In some
cuts, this grain is very pronounced, and in
others, it’s more subtle.
3.) Plan your cuts to go against the grain to
maximize the tenderness in every bite.
4.) Using long, smooth strokes, slice the roast
into thin or thick slices according to your
preference. Avoid making short back-and-forth
sawing motions.
PRO
TIP
Take a page from the chefs at buffet carving
stations: ask your guests if they’d prefer thick
or thin slices, and how much they’d like to be
served. They’ll appreciate the personal touch.
DEGREES OF DONENESS
Test for doneness using an instant-read thermometer. Insert
it through the side of the cut, to the center, not touching any
bone or fat. Remove from oven when thermometer registers
5-10°F lower than your target temperature.
1 Rare – Cool red center – 125°F
2 Medium Rare – Warm red center – 135°F
3 Medium – Warm pink center – 145°F
4 Medium Well – Slightly pink center – 150°F
5 Well – Little or no pink – 160°F
1 2 3 4
5
PRO
TIP
CARVING A PRIME RIB
Carving a bone-in roast, like a Prime Rib, doesn’t
need to be intimidating.
1.) Start by holding the bones perpendicular to the
cutting board.
2.) Hold your knife parallel to the bones, and
carefully slice down to the board. When you’re
done with this cut, you’ll have separated the
bones from the main roast.
3.) Set the bone-in portion aside and carve the roast
as described above. If your guests request it, you
can slice in between the bones and distribute
those at the table as well.
You can also separate the bones from the Prime Rib before cooking. Make the
same cut described above before you season the roast, then use butcher’s twine
to tie the bones back in place before cooking. After the roast has rested, snip
away the twines and the bones will fall away, allowing for easy carving tableside.
ORDER TODAY!
Connect with our customer solutions team at
330-345-0809 or
cs@certifiedangusbeef.com.
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