What You Need to Order Your Holiday Meat From Joe’s Meat & Seafood

Have You Ordered Your Holiday Meat?

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Holiday Meat Questions

How big of a Rib Roast do you need? The general rule of thumb is 1 rib per 2 portions. All Rib Roasts are cut by the number of RIBS or weight you need. This year, we expect a 7-Rib Roast to weigh about 18 lbs – so, about 2.5 lbs per Rib (this includes bone, fat and it will shrink as it cooks. SO, you need to allow at least 1 lb per person for an average portion.

So, how big is a Tenderloin Roast? In beef, an average Tenderloin, trimmed up ready for the oven, is usually between 3 and 4 lbs.

What do you mean by ‘Rack’ or ‘Crown’? Racks and Crowns are usually Pork or Lamb – and it’s a reference to the Frenched Bones. Frenching is a technique where the thinner fattier part of the meat is removed from the bone, leaving the loin muscle attached to the bone. You are probably most familiar with a rack of lamb. A rack of Lamb has 9 bones exposed. When you make a few more cuts, this rack can be bent into a circle – and then tied into a Crown. A Crown Roast of Lamb requires 2 racks, or 18 bones. On a pork crown roast, 10 lbs will be the smallest we can make.

How big of a turkey do I need? In general, you should order 1 lb per person due to bones, waste and shrinkage during cooking. If you want leftovers, order a little more.

What is Dry-Aged? The roast goes into the first dry aging cooler wet for 7-10 days to form a crust. Then the roast is placed into the dry cooler for 30-45 days. The longer the meat ages the more intense the flavor will become. Dry aging reduces the amount of moisture in a product giving it a more concentrated beefy flavor.