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Serving Sizes, Portion Sizes, & Cooking Tips

 

beef

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BEEF SELECTIONS ROAST SIZE 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
 
  • 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. 

  porktitle

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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

  

  • 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.

lambtitle

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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

 

  • Slice thinly downward to the bone, and turn leg on side. Place knife along bone and slice across to remove meat.

vealtitle

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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

 

  • 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.

 

poultrytitle

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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

 

  • Allow 1½ to 2 lbs. of raw weight per person.

turkey

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TURKEY SELECTIONS HEN SIZES
(RAW WEIGHT)
TOM SIZES
(RAW WEIGHT)
Gelson's Finest 10-18 lbs. 20-30 lbs.
Diestal Free-Range 10-22 lbs. 22-30 lbs.
Shelton Free-Range 10-18 lbs. 18-30 lbs.
Empire Kosher 10-14 lbs. 18-24 lbs.
Additional Varieties Available Upon Request

 

  • 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.
bonappetit