BEEF SELECTIONSROAST SIZESERVINGS (RAW WEIGHT)
Gourmet Rib Roastup to 7 ribs1 rib per 2 persons
Spencer Roastup come 10 lbs.

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3/4 lb. Per person
Filet Mignon Roast3-5 lbs.3/4 lb. Every person
New York Roastup come 10 lbs.3/4 lb. Every person
Chateaubriand (Boneless height Sirloin)3-5 lbs.3/4 lb. Every person

Insert meat thermometer right into thickest part of meat without touching the bone.When a roast is gotten rid of from the oven, allow meat to remainder 10-15 minutes prior to carving.When grilling, remove excess fat indigenous beef before cooking to guard against grease fires. 
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PORK SELECTIONSAVAILABLE SIZESSERVINGS (RAW WEIGHT)
Pork Crown Roast21-28 ribs2 ribs every person
Center-Cut Loin Roastup come 12 lbs.1 lb. Every person
Boneless Loin Roast Center-Cutup to 10 lbs.1 lb. Every person
Boneless Loin Roast Double-Cutup come 20 lbs.1 lb. Every person
Pork Tenderloin1/2 to 1 lb.3/4 lb. Every person

 


Pork is a different meat than it was twenty years ago, leaner yet still complete of flavor. When food preparation pork, it"s important to usage a meat thermometer to take the interior temperature. Today"s pork need to be cooked come 155° F, which returns a totally cooked yet moist, flavorful meat.
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LAMB SELECTIONSAVAILABLE SIZESSERVINGS (RAW WEIGHT)
Lamb Rib Crown Roast21 to 28 ribs3-4 ribs per person
Rack of Lambup come 8 ribs3-4 ribs every person
Frenched double Ribbed Lamb Chop1/2-3/4 lb.1 every person
Center-Cut Loin Roast3/4-1 lb.1-2 people
Leg of Lambup come 6 lbs.1 lb. Per person
Boneless leg of Lambup to 4 lbs.1 lb. Every person
Butterflied leg of Lambup to 4 lbs.1 lb. Per person

 


slice thinly downward to the bone, and turn foot on side. Place knife along bone and slice throughout to remove meat.
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VEAL SELECTIONSAVAILABLE SIZESSERVINGS (RAW WEIGHT)
Veal Rib Crown Roast18-24 ribs2 ribs per person
Veal Rib Roastup come 6 ribs2 ribs per person
Boneless Center-Cut Loin Roastup ro 4 lbs. 3/4 lb. Per person
Frenched Double-Cut Rib Chop1 come 1 1/2 lbs.1 per person

Veal is very lean and delicate and should it is in cooked more like poultry than beef. Braising keeps veal moist, if roasting at a short temperature also works well. Sautéing, even if it is in olive oil or butter, enhances both texture and delicate flavor.Mild in flavor, veal is just one of the most versatile options for protein. Herbs, vegetables, cream, butter, oils, wines, and stocks all work well in recipes special veal.
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POULTRY SELECTIONSAVAILABLE SIZESSERVINGS (RAW WEIGHT)
CHICKEN: Gelson"s ideal All Natural, Organic, Free-Range, and Kosher3-5 lbs.1 lb. Per person
CHICKEN: All herbal Roasting Chicken6-10 lbs.1 lb. Per person
DUCKLING: Long Island, Shelton and Muscovy4-5 lbs.1 1/2 lbs. Every person
Free-Range Goose10-12 lbs.2 lbs. Every person
Free variety Pheasant2-3 lbs.2 lbs. Per person
Free-Range Capon8-10 lbs.1 lb. Every person

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TURKEY SELECTIONSHEN size (RAW WEIGHT)TOM sizes (RAW WEIGHT)
Gelson"s Finest10-18 lbs.20-30 lbs.
Diestal Free-Range10-22 lbs.22-30 lbs.
Shelton Free-Range10-18 lbs.18-30 lbs.
Empire Kosher10-14 lbs.18-24 lbs.

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always use a meat thermometer to check for doneness. Be careful to take the flesh and also not the bone temperature.Before cooking, always rinse poultry under cold (not warm or warm) water and also pat dry.When defrosting frozen poultry, enable it come thaw 2-3 work in a pan in her refrigerator.Never thaw poultry at room temperature.Never ingredient poultry the night before and refrigerate.Unlike other meat and poultry, game birds have to be served automatically rather than resting for 10-15 minutes, as they have less fat and cool off quickly.Always truss video game birds for roasting, which will alleviate their shrinkage and allow them come cook an ext evenly.