Gelson's Cooking Tips
Here's our expert advice for serving sizes, portion sizes, and cooking tips.
|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.||3/4 lb. per person|
|Filet Mignon Roast||3-5 lbs.||3/4 lb. per person|
|New York Roast||up to 10 lbs.||3/4 lb. per person|
|Chateaubriand (Boneless Top Sirloin)||3-5 lbs.||3/4 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.
- 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||up to 10 lbs.||1 lb. per person|
|Boneless Loin Roast Double-Cut||up to 20 lbs.||1 lb. per person|
|Pork Tenderloin||1/2 to 1 lb.||3/4 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.
|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||1/2-3/4 lb.||1 per person|
|Center-Cut Loin Roast||3/4-1 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.
|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 ro 4 lbs.||3/4 lb. per person|
|Frenched Double-Cut Rib Chop||1 to 1 1/2 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.
|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|
|CHICKEN: All Natural Roasting Chicken||6-10 lbs.||1 lb. per person|
|DUCKLING: Long Island, Shelton and Muscovy||4-5 lbs.||1 1/2 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 1 1/2 to 2 lbs. of raw weight per person.
|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.|
- 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.