roast beef for large numbers

 Slice to order use machine. I have never seen a quality beef sliced ahead, it just don't work no matter what.  1 guy slices other guy puts on plates.We have done thousands like this. Cook med rareish, you can always make more well by just dipping in hot Au Jus.. Hold in heating box behind you take out OVEN at least 1/2 HOUR a head and let REST(less shrinkage and lose of juices). Prime Rib same way.For volume,  Machines Rule I don't care what anyone tells you. Do not pre-plate or reheat if you want quality

 

 For beef I pre-cost the item . Example I estimate on roast sirloin or top rounds 1/2 pound as is weight after trim and cooking is cooked portion . Therefore  a 20 Pound roast  At 3.50 Pound 20 x 3.50=$70.00  divided by estimated portion yield of 20 means each portion cost me $3.50. For prime rib  it almost works the same but naturally the cost of an  as is rib is higher. I try to get 18 to 20 out of a rib depending on size of eye and weight.
Turkey and chicken I figure 1 pound raw is one cooked portion. These ratios have worked for me in many places for years. Hope this helps a bit. When you are doing quantity I don't know how you are setting up your line but I still say MACHINE SLICE.If meat is let to set and rest  after coming from oven it will slice easy.

 

That's why you always see Carvers at the end of a buffet line, there is no way to bring Roast Beef back up without over cooking and loosing juices. I love seeing a nice baron of beef at the end of a line, we cook and carve 23 to 25 lb top rounds weekly on our line......Good luck ..Chef Bill

 

 Top Sirloin Butt also works well for mass roast beef cooking. Once the cap is removed and when roasted to medium rare they hold well and slice up pretty nicely.  For a lunch service you could get about 10-15 orders per roast.The caps can be utilized for hors d oeuvres or as "London Broil."