Specifications

22
Steamship or Cafeteria Round is
the name butchers give to a cut
that includes some of the sirloin,
most of the rump, the silverside,
the topside, the thick flank and
the leg. In other words, pretty
much most of the animal’s hind
quarter. The cut can be as small
as 30 lbs, though cuts up to 50
lbs. would not be uncommon
depending on the discretion of the
butcher and how heavy handed he
is in trimming.
The Steamship or Cafeteria Round
is a useful cut when feeding a
large number of people. It can be
pre-portioned or served from a
carving station.
Ingredients:
Any one of a variety of beef round used for carving on a
buffet line.
Weight Range, 40 to 50 lb. (18 to 23 kg) or 50 to 80 lb. (23
to 36 kg)
Vents:
One-half open
Preparation:
Preheat oven to 250°F for 30 minutes.
Operator should double up wire shelves due to heavy weight.
May be bone-in or boneless and may have a handle on or
off as required. Meat should be at a refrigerated internal
temperature of 38°F to 40°F (3 to 4°C) when placed in a
preheated oven.
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
Hold Thermostat set to 150°F (66°C)
Set Cook Timer:
40 to 50 lb. (18 to 23 kg) 10 minutes per pound for the first
roast (22 per kilogram) plus add 15 minutes for a second roast
50 to 80 lb. (23 to 36 kg) one roast only, 7 minutes per
pound (15 minutes per kilogram)
Minimum Hold Time:
40 to 50 lb. (18 to 23 kg) 6 to 8 hours
50 to 80 lb. (23 to 36 kg) 8 to 12 hours
Final Internal Temperature:
138°F (54°C)
MUST do an Overnight Cook–N–Hold
Maximum Hold Time:
24 hours
CAFETERIA OR
STEAMSHIP
FULL SIZE SPLIT
Cook-N-Hold Cook-N-Hold
Shelves / Pans 2 1
Items per Shelf / Pan 1 to 2 Roasts 1 to 2 Roasts
Approximate Capacity 4 Roasts 2 Roasts
Approximate Weight
Capacity
up to 240 lbs. up to 120 lbs.