Are you planning a big event or gathering and wondering how much roast beef you need to feed 50 people?
With so many factors to consider, such as the type of meat, sides, and appetizers, it can be difficult to know exactly how much to buy. But fear not, we’ve gathered some helpful tips and information to make sure you have enough delicious roast beef to satisfy your hungry guests.
From calculating serving sizes to cooking techniques, read on to learn everything you need to know about feeding a crowd with roast beef.
How Many Pounds Of Roast Beef To Feed 50?
The amount of roast beef you need to feed 50 people will depend on a few factors, such as whether the meat is the main course or an appetizer, and what other dishes you plan to serve.
As a general rule of thumb, if the roast beef is going to be an appetizer, you should plan on serving about 0.2 pounds per guest. If the roast beef is going to be part of the main course but there will be other filling components, plan on serving about 0.5 to 0.33 pounds per guest. If you plan to mix the roast beef into another dish, such as a curry or chili, plan on serving about 0.25 to 0.33 pounds per guest. Finally, if you plan to serve the roast beef as the center of the meal with few accompaniments, plan on serving about 0.75 pounds per guest.
Keep in mind that these are just guidelines and may need to be adjusted based on your specific event and guests’ appetites.
Calculating Serving Sizes For Roast Beef
When it comes to calculating serving sizes for roast beef, there are a few things to consider. First, you’ll want to determine whether the roast beef is going to be the main feature of the meal or if it will be part of a larger dish. If it’s going to be the main feature, plan on serving about 0.75 pounds per guest.
However, if the roast beef is going to be part of a larger dish, such as a pasta or curry, plan on serving about 0.25 to 0.33 pounds per guest. This will allow for other components of the dish to fill up guests and ensure that there is enough food for everyone.
It’s also important to keep in mind that guests’ appetites can vary. Some may have larger appetites and require more food, while others may have smaller appetites and require less. As a general rule, it’s better to have a little too much food than not enough.
When purchasing the roast beef, keep in mind that after cooking, you’ll lose about 25% of the total weight of the meat (on average, per USDA). This means that you’ll need to purchase more raw meat than you think you’ll need in order to have enough cooked meat for your guests.
Choosing The Right Type Of Roast Beef
Choosing the right type of roast beef is crucial to ensure that your guests enjoy their meal. There are several factors to consider when making this decision, such as the cut of beef, its tenderness, and its flavor.
When selecting a cut of beef for a roast, aim for one that has a good amount of marbling and an outer layer of fat. This will help keep the meat tender and moist during cooking. Some popular cuts for roast beef include prime rib roast, rump roast, topside, whole sirloin or striploin, bolar blade roast, eye fillet butt, and rump cap.
If you are looking for a leaner option, the eye of round roast is a good choice. However, because it is cut from a well-exercised muscle, it can be tough if not cooked properly. It can be cooked with high-heat searing and slow roasting, braising, simmering or poaching. Always remember to slice this cut thinly against the grain.
Chuck and Round/Rump are two areas where you can find roasts that are perfect for slow-cooking or braising in the oven. These cuts come from muscles that are used for daily movement and are therefore leaner with less fat. Look for cuts with “Chuck,” “Shoulder,” “Rump,” or “Round” in the name. Remember that leaner roasts will do well in recipes with extra moisture/liquid added.
Cooking Techniques For Roast Beef
Cooking roast beef can be a daunting task, but with the right techniques, you can achieve a tender and flavorful result. Here are some tips to help you cook the perfect roast beef:
1. Preparing the Roast: Before cooking, remove the roast from the refrigerator and let it sit at room temperature for about an hour. This will help the roast cook evenly. If your roast is very lean, you may want to drizzle a tablespoon or two of olive oil over it to keep it moist.
2. Tying the Roast: Most roasts are unevenly shaped, which can lead to uneven cooking. To even out the thickness of the roast, wrap a piece of kitchen twine around it and fasten with a double knot, repeating along the length of the roast, spacing each tie about 1 1/2 inches apart. For squat roasts, wrap longer pieces of twine around the perimeter to cinch in the sides and give the roast a neater shape.
3. Seasoning: To add flavor to your roast beef, combine oil, garlic, rosemary, thyme, salt, and pepper in a small bowl and rub all over the roast.
4. Roasting: Preheat your oven to 325°F (unless otherwise specified by your beef cut) and place the meat on a rack in a shallow roasting pan. Insert an oven-safe thermometer or probe thermometer into the thickest part of the roast, making sure it isn’t touching the fat, bone, or pan. Do not add water or liquid and do not cover the roast. Roast for approximately 25 to 30 minutes for every pound of meat for a roast to be cooked to medium. Adjust accordingly for your preferred level of doneness.
5. Resting: Once your roast beef is cooked to your desired level of doneness, remove it from the oven and let it rest for at least 15 minutes before carving to serve. This will allow the juices to redistribute throughout the meat and make it more tender.
By following these cooking techniques for roast beef, you can impress your guests with a delicious and perfectly cooked meal.
Sides And Appetizers To Complement Roast Beef
Roast beef is a classic and hearty main dish that pairs well with a variety of sides and appetizers. Whether you’re serving it as the main course or as part of a larger meal, there are plenty of options to choose from.
One classic side dish to serve with roast beef is crispy roasted potatoes. You can make them in the oven or in an air fryer for a healthier twist. Another option is mashed potatoes, which can be made creamy or chunky depending on your preference. For a healthier option, consider roasted sweet potatoes flavored with smoked paprika.
If you’re looking for some greens to balance out the richness of the beef, creamed spinach is a delicious option. You can also serve roasted or sautéed vegetables such as green beans, carrots, or Brussels sprouts. For a spicy kick, try honey sriracha Brussels sprouts.
For an appetizer, try making air fryer mushrooms or button mushrooms sautéed with garlic and herbs. Mexican street corn or elotes mexicanos is also a great appetizer option that’s quick and easy to make.
If you want to add some crunch to your meal, try making green bean almondine or air fryer asparagus fries. Both are easy to make and add a nice texture contrast to the roast beef.
No matter what sides and appetizers you choose, be sure to consider your guests’ dietary restrictions and preferences. With so many options available, you’re sure to find something that everyone will enjoy!
Tips For Storing And Reheating Leftover Roast Beef
If you find yourself with leftover roast beef, storing and reheating it properly can make all the difference in maintaining its flavor and texture. Here are some tips to help you store and reheat your roast beef:
1. Slice before storing: If you know you’ll have leftovers, slice the roast beef before storing it in the refrigerator or freezer. This will make it easier to reheat individual portions without overcooking the meat.
2. Use a cast iron skillet or frying pan: One of the best and easiest ways to reheat roast beef is by using a cast iron skillet or frying pan on your stovetop. This method is better suited for well-done meat. Sear the sliced beef for a couple of minutes on each side on medium-high heat until heated through.
3. Use low oven temperature: If you prefer to reheat your roast beef in the oven, preheat it to 300°F (150°C). Wrap the leftover beef loosely in foil, with a few tablespoons of leftover juices. Place the beef in the oven and let it warm until the internal temperature reaches 120°F (65°C).
4. Avoid overcooking rare roast beef: Reheating rare roast beef can be tricky as it can easily change its doneness level. To avoid this, wrap the roast beef in foil and place it in a metal bowl. Fill a pot halfway with water and bring to a boil, then turn off the heat. Place your bowl inside the pot, with the roast beef in it, and cover with a lid for about 5-10 minutes for refrigerated rare roast beef or up to 20 minutes if frozen.
5. Use a slow cooker: Another way to reheat leftover roast beef is by using a slow cooker. Place the leftover roast beef in the bowl of your slow cooker and cover with water or broth. Cook on low until heated through – about 3 to 4 hours.
6. Slice thinly before reheating: If you have a large piece of roast left, slice it thinly prior to reheating it. Place it in heavy-duty foil along with any leftover juice or beef broth from your pantry. Seal the foil and place it in a glass baking dish or similar dish and place it in the oven to cook at 250 degrees Fahrenheit for about 15-20 minutes.
By following these tips, you can ensure that your leftover roast beef stays moist and flavorful when reheated.