I have a gourmet roast section in my Full Service meat case we have all our Rib Roast cut and tied,all or roast are rolled.We also have Crown Roasts.Does anyone else out there have all these in there display cases too? And what other roasts do you display?
in the winter i do that stuff .....stuffed pork roast, crown roast, frenched rib roast.. and bone in rolled rib roast i still sell alotta 1 1/2 inch grilling steak in the coldest weather u can imagin though
@SB - when rolling boneless roasts, do you seam out the cap and remove the kernel, or do you bother with that? Alongside the rib roasts, I'll also have frenched rib roasts as well as an array of other holiday roasts; Lamb crowns, pork crowns, fresh hams, top sirloin roasts (fat removed, then tied back on).. I have 80' of case, about 30' dedicated to meat (25' poultry, 25' sausage and smoked items). Never do I set in a case without 14" dedicated to Tenderloin roasts, steaks - 8" roasts, 6" steaks.
