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lynn 12/01/11 |
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{:> |
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ellen 12/01/11 |
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. |