Holiday madness has started. I am planning on doing a dinner party on December 17th for around 100 people. Trying to figure out what kind of beef roasts to do. Probably looking at two whole roasts weighing 25-30 lbs total. My current plan is to also offer pork and chicken options.
At this time, I am trying to figure out the beef. For budgeting purposes I have been watching sales and would like to get the meat ahead of time, so it’s not a big chunk of change all at once. Talking with a butcher, he said his prices will be going up in a few weeks rather than coming down for the holidays. My goal is to get the best bang for the buck and still try to find a decent cut of meat that people will enjoy.
If I do get the beef in the next week or two, would it make sense to age any of the roasts (either wet or dry), or would I be better off freezing them?
Here are the options I am currently looking at:
• In an earlier post I mentioned a steamship roast. The advantages are that it is big and impressive looking, especially with the bone in. On the other hand it could be tricky to carve and not a great cut of meat. I think I have ruled this one out.
• Whole New York Strip Lions (choice or select) $2.89 lb
• Boneless Whole Rib Eye (choice or select) $4.99 lb.
• Whole Prime Beef Top Sirloin $4.99 lb.
Thanks!
