USDA PRIME: These Club Roasts are graded USDA Prime, the top tier of quality in the U.S. On average, about 9% of graded cattle will achieve Prime status, but taking things a step further, we inspect each primal that moves through our facility to guarantee quality. If we don’t think a piece deserves the Prime grade, we won’t ship it.
HOLSTEIN CATTLE: Our Club Roasts are cut from Holstein Cattle, raised in California predominantly in the Southeast corner of the state. The size (diameter) of Holstein steaks will be smaller than the Angus which will allow for a thicker steak. This is particularly noticeable on the loin (where this roast is cut from), which will naturally have a smaller diameter than the Angus breed.
SHIP FRESH: We prepare these roasts fresh the day we ship out, and once they are received they are good for 4-5 days in your refrigerator, or 6-7 months in the freezer.
DRY AGED: Before these were processed into roasts, the loins that they are cut from were Dry Aged for 30-35 days.
The Club Roast is an exceptional cut of meat that is made from the New York Striploin. This is the item that is normally cut into individual New York Steaks. The New York will have a layer of fat on only 1 side and is a perfect center point between the flavor of a Ribeye, and the tenderness of a Filet Mignon. To produce as a Club Roast, we start with a whole, intact loin, trim the exterior fat to about ¼“, remove any exterior nerve, then tie the roast with butcher’s twine. The Club Roast is a solid piece, so the tying is to achieve a uniformity of diameter both for cooking and plating.
Seasoning is your call. This cut of meat will deliver a perfect flavor with simple salt and pepper. It is a cut that you can add any other seasoning you might enjoy, and the outcome will be a success. It also will work with a sauce, however I would not use anything too heavy* or creamy, as that type of sauce will compete.
When figuring quantity, I would use 10 to 12 oz per serving. This is another plus for the Club Roast; it has very little if any waste, and will not shrink to any great degree in cooking, so it’s not necessary to overorder (although you will wish you had).
*What I mean here, is that you don’t want competing flavors, so with a roast like a Prime Rib Roast, which has a tremendous natural flavor, I would do no more than an “au Jus” if anything. Moving to a Filet Roast which is a blank canvass flavor wise, you could use the entire range of sauce from thick to thin; savory to subtle and be successful. The Club Roast has an inherent flavor that you do not want to mask, so anything in the thinner/lighter spectrum of sauce is preferred because this type of sauce will enhance without competing in terms of flavor.
Cooking is a breeze and, in most cases, will be about an hour’s duration; conceptually, we recommend starting for 15 minutes in a preheated 500-degree oven, then reduce the temperature to 350 degrees and go about another 45 min. A very important concept to remember here is that cooking time is mostly determined by the thickness, not the weight, so an 8 lb piece will cook in about the same time as a 4 lb piece.
Slicing is a breeze and allows the flexibility of thickness; therefore, serving size. The Club Roast is so tender, you can carve thick or thin and it will excel.
