beef Quanties
Hi Ellen, I have 2 jobs to do,one is a beef stew for 70 guests and the other is for a beef chunks in a burgundy sauce, for 75 would a boneless cross rib roast be o.k. for the stew and how many #'s would I need, then what kind of beef for the other? Thanks{:>
Cross rib or any chuck cut is a great choice for the stew, I might go with top sirloin for the tips. See the beef section in entrees on the plan for 100 tables, use 3/4.