Bowers, L.J.; Dikeman, M.E.; Murray, L.; Stroda, S.L.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2012)
Foodservice managers strive to control factors that affect yield, serving cost, and palatability
of beef. Beef roasts are traditionally roasted at temperatures from 325°F to 350°F
for both home and institutional use. ...