Our chefs use two methods to make great roasts: High/Low Roasting and Slow Roasting. High/Low Roasting gives roasts a seared crust for color, texture, and flavor with less time spent roasting.
High/Low: Preheat oven to 450˚. Sear on center rack 15 min; reduce heat to 350˚. Roast:
Rib roast with some bones—15 to 20 minutes/lb
Rib roast with some bones—25 to 28 minutes/lb
125° Rare: Very red, cool center 130° Medium: Pink, warm center 145° Well: No pink, very warm center 150° Pork
Our rib roasts are surprisingly easy to carve, since they are semi-boneless. By slicing meat across the grain, rather than along it, you ensure tenderness.
2. Rest. Let beef rest in pan per recipe directions. Transfer to cutting board, lifting with spatula and steadying with fork.
3. Prep for Slicing. Tilt roast to expose ribs on bottom; separate bones from roast by following curve of ribs with knife. If ribs are attached by butcher’s string, cut strings and set bones aside.
4. Slice & Serve. Turn roast so rib area is facing you. Using a long, very sharp knife, cut straight down into the roast, letting the knife do the work. Use long, sweeping motions; don’t saw. Cut slices to your preference.
Chef Tip: Don’t slice your beef until you are ready to serve it. Longer “rest” time after roasting allows the juices to stay in the meat and results in neater slices.
A beautifully roasted slab of beef is the centerpiece of many catered events and holiday meals. The savory aromas lure guests to the carving station, where thin slices are carved to order. But what exactly is this cut of meat that makes such a memorable carving station roast? It’s likely to be a Steamship Round.
What is a Steamship Round?
A Steamship Round is a specific subprimal cut of beef that comes from the back leg of the steer It consists of the Top Round, Bottom Round, and Eye Round portions The more tender cuts from the hind leg, like the Rump, are removed. This leaves the leaner, flavorful muscles that are best suited for roasting and slicing.
Steamship refers to the distinctive shape. With the heel bone and excess fat removed, the Steamship Round can stand upright on one cut end. This tapered cylindrical shape allows for beautiful presentation and easier carving.
Why Choose a Steamship Round for Carving Stations?
There are a few important benefits that make the Steamship Round an ideal choice for carving stations:
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Uniform shape – The consistent shape with one flat cut surface allows the roast to sit securely on the carving station It also yields attractive slices that are approximately the same size and thickness,
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Lean and flavorful – With excess external fat trimmed, the Steamship Round offers a lean, yet remarkably flavorful roast. The round primal is naturally leaner than other beef cuts like rib or chuck.
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Abundant meat – The large size provides plenty of meat for serving a crowd. A whole Steamship Round can weigh 15 pounds or more prior to cooking. The yield remains high since minimal fat is lost.
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Red meat appeal – The rich red color of the cooked Steamship Round makes for beautiful carving station presentation Guests are naturally drawn to the vibrant beef tones.
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Cost effective – Simple roasting transforms the relatively low-cost round cuts into an impressive roast suitable for feeding large gatherings. Comparable tenderloin cuts would be far more expensive.
How is a Steamship Round Cooked for Carving?
To yield perfect carved beef, the Steamship Round must be properly cooked using moist heat to break down connective tissue. Here are some tips:
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Low and slow – Cook low and slow at 225 to 250°F until it reaches the target internal temperature. Use a meat thermometer to check doneness.
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Rest and carryover – Allow the roast to rest so juices redistribute. The temperature continues rising during rest for more even doneness.
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Moist methods – Roasting or cooking with steam keeps the meat from drying out. Add broth or water to the roasting pan.
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Season simply – A simple rub of salt, pepper and herbs suffices. No need for fancy crusts or sauces.
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Brown the exterior – Sear or brown the exterior over high heat just until a dark crust forms to lock in juices.
Carving a Steamship Round for Service
Carving a Steamship Round is simple with the right techniques:
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Place it flat side down on a sturdy carving board. Anchor with meat forks or clamps.
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Carve across the grain in thin slices using a long, sharp knife.
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Cut even slices by starting from the outer edge.
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Carve towards you, using the length of the knife in long strokes.
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Aim for approximately 1⁄4-inch thick slices. Thinner than steak cuts.
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Serve slices immediately as they are carved for the best temperature.
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Offer au jus or horseradish sauce for dipping.
Alternatives to Steamship Round for Carving
While the Steamship Round reigns supreme for carving stations, a few other options can also yield delicious results:
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Top sirloin – Budget-friendly with good flavor, but can dry out if overcooked.
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Beef tenderloin – Very tender and elegant, but much more expensive per pound. Requires removing silverskin.
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Rib roast – Impressive with beautiful marbling, but needs more resting time after cooking.
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Tri-tip roast – Flavorful yet lean; the odd shape makes uniform carving tricky.
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Whole brisket – Moist when smoked low and slow, though not a traditional carving roast.
For the best combination of presentation, ease of carving, cost, and flavor, it’s hard to beat a Steamship Round roast beef for a carving station. This specific cut is shaped by butchers to yield beautiful roasts that carve and serve perfectly. Try this roast beef specialist to appreciate how ideal it is for serving crowds mouthwatering, thin-sliced beef.
Carving Stations
FAQ
What is the best cut of beef for carving?
What cut of meat is carved roast beef?
What cut of beef do Delis use for roast beef?
How do you make a carved meat?
1. Mise en Place Set up carving station in kitchen (not at the table) to keep the mess contained. Place a damp kitchen towel under your clean, sturdy carving board to help keep it from sliding around. Make sure your knife is very sharp and long enough to slice across full width of meat to be carved.
Do you need a carving fork for a roast?
A carving fork allows you to steady the roast, and carve safely. Cut off some meat on the backside of the roast, so it sits flat on a cutting board. Trim off any extra fat and save it for delicious stew meat or kabob meat. Cut only the number of slices needed for the meal. This helps to keep leftover portions juicy.
How do you keep meat from sliding around a carving board?
Place a damp kitchen towel under your clean, sturdy carving board to help keep it from sliding around. Make sure your knife is very sharp and long enough to slice across full width of meat to be carved. Have ready a long-pronged fork to steady meat as you carve and a clean platter to receive slices. 2. Rest.
How do you cut roast beef at home?
A good Chef (or knifeman) can cut nice thin slices of beef, against the grain, starting at the top of the meat and working his way down. Roast Beef at home can be accomplished with a nice top round . The top round will bring about those roast beef carving station results you’re looking for.