First get together a group of Japanese Dentists and Dental Hygienists. Although theres over 200 in the Kanagawa Alliance of Dental Volunteers Overseas, today well just use 40~50. These are the same people who have been going to the island of Cebu in the Philippines every year for the past 28 years to do a two-day free dental mission, helping between 1,400 and 1,600 people each time. The same ones that support the educational tuitions and needs for 106 disenfranchised children there. Then add a group of US Navy retirees and vets. Well call them “Team Que~Maniacs” for their dedication to smoke, burnt meat and beer. They also make the annual soirees to the beautiful island of Cebu. The money from these BBQs pays for those trips and helps us bring in more kids for our “Heart Parents” group. Thanx to a record turn-out this year, well be able to add about 25 more. From Nursery School as far as they continue their education. We have four attending college, now. Now add 30 Dental College volunteers that wish nothing more than to matriculate and actively join this group. Add in five Filipino executives that made the trip to aid and abet. Five Japanese small groups to cook Japanese, Chinese and Thai foods. Suppose the menu includes: Grandma’s Potatoes (recipe one of my others can be found here); Japanese “Yaki-Tori” grilled chicken on a stick; Japanese curried chicken “Udon” noodles; Japanese deep-fried sweet potato balls; Thai egg rolls; Chinese grilled chicken; Filipino “Halo Halo” ice cream floats for dessert; and an American chocolate fountain from “ChocoFantasy” for the kids. To wash it all down, the Windjammer Jazz Cocktail Lounge has a full-service bar, and Cebu serves frozen “MangoRitas” and “CalamansiRitas.” Last, add the 350+ hungry friends and supporters of this group and fine weather.
The steamship round is one of the most ambitious and impressive cuts of beef you can take on. Weighing from 30 to 60 pounds this nearly whole rear leg of beef makes for an unforgettable roasting project.
While tackling a steamship round may seem intimidating at first have no fear. With the proper technique, you can conquer this mighty cut of meat and be rewarded with a bounty of extraordinarily delicious tender beef.
In this complete guide, we will walk through everything you need to know to successfully cook a steamship round from start to finish. Let’s embark on this meaty adventure!
What is Steamship Round?
Steamship round refers to a specific primal cut of beef – the entire rear leg between the sirloin and the rump. It contains the backbone as well as both the left and right rounds still connected.
This cut gets its nautical name from its use feeding passengers on steamships during long voyages back in the day. The whole leg was an efficient way to feed crowds on extended journeys.
Choosing and Sourcing This Specialty Cut
Due to its enormous size, the steamship round is a specialty cut that requires advanced ordering from a butcher or meat processor. Give them at least 2 weeks notice to source this mega roast.
When ordering, communicate the exact number of servings needed. Plan for around 0.5 lbs finished cooked beef per person. A 30-50 pound steamship round can yield up to 100 servings when cooked properly.
Thawing Safely
Thawing a frozen steamship round is a multi-day process. Never thaw on the counter, as the exterior could start to spoil. Use these safe methods:
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Refrigerator: Place on tray and thaw 5-7 days, changing tray occasionally.
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Cooler: Put in a cooler with ice packs, changing ice packs every 12-24 hours.
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Cold Water: Submerge sealed roast, changing water every 30 minutes.
Once thawed, cook within 5 days.
Seasoning Suggestions
A simple salt and pepper rub keeps the focus on the premium flavor of the beef. Also consider:
- Granulated garlic or onion powder
- Herbs like rosemary, thyme, oregano
- Smoked paprika or chili powder
- Ground mustard or coffee
- Steak seasoning blends
Distribute seasoning evenly. Let rest overnight so flavors absorb. Remove from fridge 4 hours before cooking.
Master Roasting Technique
Low and slow cooking is vital for this mega cut. Methods like oven roasting, smoking, or sous vide allow controlled, even cooking.
Oven Roasting
- Preheat oven to 225°F.
- Place roast on racks in large roasting pans.
- Cook approximately 45-60 minutes per pound for medium rare, until internal temperature reaches 145°F.
- Rest 30-60 minutes before slicing.
Smoker Cooking
- Prepare smoker with indirect heat at 225-250°F.
- Add soaked wood chips for flavor.
- Smoke until internal temp hits 140°F, about 8-12 hours.
- Rest then slice just like oven roast.
Sous Vide
- Season and vacuum seal roast.
- Cook 24-48 hours in 130°F water bath.
- Chill quickly in ice bath.
- Sear exterior to finish.
Carving the Cooked Roast
Have sharp knives ready to carve this giant roast. Carefully remove any butcher’s twine before slicing.
- First, cut horizontally into top and bottom portions.
- Then cut against the grain into thin slices.
- Only slice what is immediately needed to keep meat warm.
Serving Suggestions
Offer a variety of sides and sauces:
- Mini buns for shredded beef sandwiches
- Horseradish, au jus, or chimichurri
- Cornbread, mashed potatoes, roasted veggies
- Salads like garden or potato
Use leftovers for French dip sandwiches, pizza toppings, or freeze portions to enjoy for weeks.
Achieving the Perfect Doneness
Proper doneness is essential for a steamship round. Target 155-165°F for tender, juicy results.
- Rare: 145°F, pink center
- Medium Rare: 150-155°F, hint of pink
- Medium: 160°F, trace of pink
- Well Done: 170°F+, no pink
Monitor temperature in the thickest part with a good meat thermometer.
Key Tips for Steamship Round Success
Follow these tips when cooking this impressive roast:
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During prep, score the fat cap in a criss-cross pattern for better browning.
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Place a drip pan underneath to catch flavorful juices for gravy.
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Spritz with broth or juice every 45-60 minutes for moisture.
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Insert slivers of garlic into slits cut into the meat for extra flavor.
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Let roast rest in a cooler wrapped in towels before slicing to retain heat.
Conquer the Steamship Round
Cooking a whole steamship round is an ambitious feat, but worth the effort. With proper planning and technique, you can achieve juicy, tender meat that will impress any crowd. Use this guide to tackle the steamship round and master this monumental cut of beef!
Ingredients For dutch’s easy-easy steamship round of beef or…how to feed 400+ and not weep while doing it.
- the captions on the pictures tell the story
How To Make dutch’s easy-easy steamship round of beef or…how to feed 400+ and not weep while doing it.
- 1. First, put the beer on ice and try a few to make sure they’re good for the guests. Warm up the charcoal in the LaCaja China Box, which will be used to roast the Steamship Round.
- 1. Set up the bars. 2. Test the drinks to make sure they have all the fresh ingredients. 3. Make any changes that are needed and test again.
- 3 Boil and mash up 60# of potatoes, then “Sauce” them and put in an electric roaster for serving.
- 4. Cook the burgers and hot dogs, and toast all the buns. Check the bars again to make sure the drinks are staying the same.
- 5 Pull Steamship Round, hang it and start carving.
- 6: Put the above on plates and lead the crowd to the Asian food. Check bar to see if they have enough of everything. Have a beer or three to hydrate.
- 7. Put the plates of Dippers out and pour the melted chocolate into the fountain. Try to hold back the onslaught. Give up and have a beer.
- 8. Take a break now and enjoy a well-earned beer. CLEAN-UP looms! .
- 9: As the guests leave, thank them and get the volunteers together. Tell them what needs to be cleaned, packed up, and loaded.
- 10: Take all of your trash to the truck that’s waiting, then have a beer. its still HOT! .
- 11: Talk about and make plans for next year, then go home, take a shower, and pass out! LOL
- 12 People who aren’t bored and want to see what this looked like Ive posted two videos on YouTube: http://www. youtube. com/watch?v=u9mJP4Sr25E http://www. youtube. com/watch?v=S6iPnx40zpo .
- 13 We had a terrific time!
- Last Step: Don’t forget to share! Post a picture of your finished recipe on your favorite social network and watch all of your friends drool. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too! .
Watch me as I prepare The SteamShip aka Cow Hindquarter
FAQ
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