If I remember them correctly they are huge. Years ago I would see them in a bar being sliced down for a roast beef sand with Provolone cheese, gravy and horseradish while traveling in the Philly area. On a fresh Kaiser roll it can't be beat. I haven't a clue how to cook one, but you have a winner feast on your hand.
The cut is usually the whole round of the animal’s hindquarter. It would include every cut above the shank including the top round, bottom round, eye round, and what some call the sirloin tip which is the meat around the patella. Great for serving mucho people but the whole round is a monster. I would suggest getting either a top round or bottom round roast and roasting it similar to Baltimore or Italian pit beef which uses the same cuts.
A steamship round can weigh upwards of 40 lbs. It's a massive piece of beef that is basically the hind leg from the knee to the top round. I've heard it called a "whole round" as well. I'd say if you ask for it by either name your butcher will know what you're looking for. Roasting at 300F it can take five or six hours depending on the overall size.
Do you have a commercial oven? These behemoths are generally too big for a residential oven.
Comment