Beef Selections	Available Sizes	Servings (raw weight)
Gourmet Rib Roast	up to 7 ribs	1 rib per 2 persons
Spencer Roast	up to 10 lbs.	¾ lb. per person
Filet Mignon Roast	3-5 lbs.	¾ lb. per person
New York Roast	up to 10 lbs.	¾ lb. per person
Chateaubriand (Boneless Top Sirloin)	3-5 lbs.	¾ lb. per person

Cooking Tips:

• Insert meat thermometer into thickest part of meat without touching the bone.
• When a roast is removed from the oven, allow meat to rest 10-15 minutes before carving.
• Remember, the internal temperature of beef will continue to rise 5°-10° F during the first 20 minutes after it is cooked.
• When grilling, remove excess fat from beef before cooking to guard against grease fires.

Pork Selections	Available Sizes	Servings (raw weight)
Pork Crown Roast	21-28 ribs	2 ribs per person
Center-cut Loin Roast	up to 12 lbs.	1 lb. per person
Boneless Loin Roast   Center-Cut   Double-Cut	up to 10 lbs.   up to 20 lbs.	1 lb. per person   1 lb. per person
Pork Tenderloin	½ to 1 lb.	¾ lb. per person

Cooking Tips:
• Pork is a different meat than it was 20 years ago, leaner yet still full of flavor. When cooking pork, it's important to use a meat thermometer to take the internal temperature. Today's pork should be cooked to 155° F, which yields a fully cooked yet moist, flavorful meat.

Lamb Selections	Available Sizes	Servings (raw weight)
Lamb Rib Crown Roast	21 to 28 ribs	3-4 ribs per person
Rack of Lamb	up to 8 ribs	3-4 ribs per person
Frenched Double Ribbed Lamb Chop	½ - ¾ lb.	1 per person
Center-Cut Loin Roast	¾ - 1 lb.	1-2 people
Leg of Lamb	up to 6 lbs.	1 lb. per person
Boneless Leg of Lamb	up to 4 lbs.	1 lb. per person
Butterflied Leg of Lamb	up to 4 lbs.	1 lb. per person

How to Carve a Leg of Lamb:
• Slice thinly downward to the bone, and turn leg on side. Place knife along bone and slice across to remove meat.

Veal Selections	Available Sizes	Servings (raw weight)
Veal Rib Crown Roast	18-24 ribs	2 ribs per person
Veal Rib Roast	up to 6 ribs	2 ribs per person
Boneless Center-Cut Loin Roast	up to 4 lbs. lbs.	¾ lb. per person
Veal Tenderloin	¾ to 1 lb.	¾ lb. per person
Frenched Double-Cut Rib Chop	1 to 1 ½ lbs.	1 per person

Cooking Tips:
• Veal is very lean and delicate and should be cooked more like poultry than beef. Braising keeps veal moist, while roasting at a low temperature also works well. Sautéing, whether in olive oil or butter, enhances both texture and delicate flavor.
• Mild in flavor, veal is one of the most versatile choices for protein. Herbs, vegetables, cream, butter, oils, wines, and stocks all work well in recipes featuring veal.

Poultry Selections	Available Sizes	Servings (raw weight)
Chicken
Gelson's Finest All Natural, Organic, Free-Range, and Kosher	3-5 lbs.	1 lb. per person
All Natural Roasting Chicken	6-10 lbs.	1 lb. per person
Duckling
Long Island, Shelton and Muscovy	4-5 lbs.	1½ lbs. per person
Free-Range Goose	10-12 lbs.	2 lbs. per person
Free-Range Pheasant	2-3 lbs.	2 lbs. per person
Free-Range Capon	8-10 lbs.	1 lb. per person

Tip for choosing a turkey:
• Allow 1½ to 2 lbs. of raw weight per person.

Cooking Tips:

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