Steam Ship Beef: Cooking A Colossal 50-Pounder

A steamship round of beef is a large cut of meat that typically weighs between 50 and 60 pounds. It is a whole round of beef with the rump removed, making it easier to carve and more affordable. This cut of beef is perfect for feeding a large crowd at gatherings and events, such as weddings, conventions, and community events. In this article, we will guide you through the process of cooking a 50-pound steamship round of beef, including tips on preparation, seasoning, cooking methods, and serving suggestions.

How to season a 50-pound steamship beef

Seasoning a 50-pound steamship beef roast is a crucial step in enhancing the flavour of this premium cut of meat. Here is a detailed guide on how to season and prepare it for cooking:

Firstly, it is important to note that a steamship round of beef is a large, almost whole rear leg of beef, weighing between 30 to 60 pounds. This cut typically includes the aitchbone, femur bone, and tibia, with the rump removed to make it easier to carve. Due to its size, it is often used for feeding large groups at events and can be ordered from a butcher.

Now, for the seasoning! A basic rub of salt and pepper is a classic choice for steamship beef as it keeps the focus on the flavour of the premium meat. However, you can also add other seasonings to enhance the flavour. Here are some suggestions:

• Granulated garlic or onion powder
• Fresh herbs like rosemary, thyme, or oregano
• Smoked paprika or chilli powder
• Ground mustard or coffee
• Steak seasoning blend

Make sure to distribute the seasoning evenly over the entire roast. For the flavours to penetrate deep into the meat, it is recommended to let the seasoned roast rest overnight in the fridge. About 4 hours before cooking, remove the roast from the fridge to allow it to come closer to room temperature.

Additionally, before seasoning, you can infuse the meat with garlic flavour by cutting slits into the roast and inserting garlic cloves (4-5 cloves per three-pound roast). You can also brush the roast with olive oil to help the seasoning stick and create a nice crust.

After seasoning, the roast should be placed in a large roasting pan with about 1 inch of water, and surrounded by your choice of vegetables such as white onions, garlic, celery, carrots, and potatoes. Cover the pan with foil or a lid, and cook according to your desired method.

Remember, the seasoning is a crucial step in enhancing the flavour of the meat, so be generous and creative!

Cooking time and temperature

The cooking time and temperature for a 50-pound steamship round of beef will depend on the desired degree of doneness. This cut of beef typically weighs between 30 and 60 pounds and is considered a specialty item that needs to be special-ordered from a butcher or meat processor.

For a rare roast, cook to an internal temperature of 140°F. For a medium-rare roast, the internal temperature should reach 145°F. A medium roast should be cooked to 160°F, and a well-done roast will be 170°F.

When cooking a 50-pound steamship round of beef, it is recommended to cook low and slow. Preheat your oven to 225°F and place the roast on racks in large roasting pans. Cook for approximately 45-60 minutes per pound until the desired internal temperature is reached. This will result in a medium-rare roast. For a rare roast, you may cook for slightly less time, around 40-50 minutes per pound.

Another option is to cook the beef at a higher temperature initially. Preheat your oven to 500°F and roast the beef for five minutes per pound. Then, turn off the oven and let the roast remain inside for two hours without opening the oven door. Finally, turn the oven back on and set the temperature to 250°F. Roast the beef for an additional 30 minutes or until the desired internal temperature is reached.

A third option is to cook the steamship round of beef at an even higher temperature. Preheat your oven to 350°F and roast the beef for 20-30 minutes per pound. This method will take around 14-16 hours for a 50-pound roast.

It is important to note that the cooking time may vary depending on the shape of the roast. A bone-in roast will take longer to cook than a boneless roast. Additionally, the oven temperature and the size of the roast will impact the cooking time. It is always best to use a meat thermometer to check the internal temperature of the roast and ensure it has reached the desired level of doneness.

Let the meat rest for at least 30 minutes before carving and serving. This will allow the juices to redistribute and result in a more tender and juicy roast.

Choosing the right cut of meat

When selecting your meat, consider the size and weight of the cut. A 50-pound steamship round will require a large roasting pan and several hours to cook properly. This cut of meat is best roasted or braised for optimal results. If you're aiming for a more tender and flavourful cut, consider choosing from the rib or loin primal sections. These cuts are known for their marbling and tenderness, making them ideal for grilling or roasting.

The beef round primal refers to the rear leg of the animal and includes large muscle groups that form the subprimals of the round. These include the top (inside) round, bottom (outside) round, eye of round, sirloin tip, heel, and hind shank. The round is generally leaner and less tender due to the muscles in this area being used for movement.

When cooking for a large group, the steamship round is an excellent choice as it can yield up to 100 servings of delicious roasted beef when cooked properly. However, due to its massive size, it is typically a specialty cut that needs to be specially ordered from a butcher or meat processor, with at least two weeks' notice.

In summary, when choosing the right cut of meat for a steamship round of beef, consider the size, weight, and cooking method. Opt for a roast or braise with this particular cut, and if tenderness and flavour are a priority, explore options from the rib or loin primal sections. Don't forget to plan ahead and give your butcher sufficient notice to source this large and impressive cut of meat.

Thawing and preparing the roast

Thawing a 50-pound steamship round of beef is a multi-day process. It is important to never thaw the beef on the counter at room temperature, as the outside could spoil while the inner portion stays frozen. Instead, use one of the following safe methods:

• In the refrigerator: Place the frozen roast on a tray and allow it to thaw for 5-7 days in the fridge, changing the tray occasionally.
• In a cooler: Place the packaged roast in a cooler and cover with ice packs. Change the ice packs every 12-24 hours until the roast is fully thawed.
• Cold water method: Submerge the packaged roast in a tub of cold water, changing the water every 30 minutes.

Once the roast is fully thawed, it should be cooked within 5 days.

Preparing the roast for cooking involves several steps:

• Cut slits into the roast and insert garlic cloves (4-5 cloves per 3-pound roast).
• Season the roast with salt, kosher salt, and pepper on all sides, rubbing the seasoning into the meat thoroughly.
• Place the seasoned roast in a large roasting pan and add 1 inch of water to the pan to keep the meat moist while it cooks.
• Add your choice of vegetables, such as carrots, celery, onions, and potatoes, around the meat.
• Cover the meat with foil or a fitted lid.

Carving the cooked steamship round

Now that your steamship round of beef is cooked, it's time to carve this impressive roast. Here is a step-by-step guide to help you tackle this task:

• Preparation: Gather your tools: Ensure you have a sharp carving knife or knives ready. You will also need to remove the butcher's twine carefully before you start carving. Place the cooked roast on a clean surface or cutting board, making sure it is stable and secure.
• Cut into portions: Start by cutting the roast crosswise into top and bottom portions. This will make it easier to manage and handle during the slicing process.
• Slice against the grain: For optimal tenderness, it is important to cut thin slices against the grain. This means cutting in the opposite direction of the muscle fibres. This will ensure the meat is not tough or chewy.
• Arrange on platters: As you slice the meat, arrange the slices on platters or serving dishes. You can fan out the slices or stack them neatly. This will make for an appealing presentation.
• Trimming fat: Before serving, you may want to trim off any excess fat from the meat. This will provide a better eating experience for your guests.
• Serving suggestions: To complement the flavour of the beef, consider adding sauces such as au jus, horseradish sauce, or chimichurri. You can also offer a variety of sides, such as mini buns and rolls for shredded beef sandwiches, cornbread, mashed potatoes, roasted vegetables, salads, and more.
• Leftovers: If you have any leftovers, they can be used for French dip sandwiches, pizza toppings, or simply sliced and frozen for future meals.

Remember, the steamship round is a large cut of meat, so take your time and work carefully when carving. It's an impressive dish that will be sure to wow your guests, so presentation is important!

Frequently asked questions