Until recently, the Eagle’s Nest, a retail location inside Boston College’s (BC) McElroy Commons, wasn’t much to look at. The 3,300-square-foot sandwich-and-salad stop is located on the ground floor of the McElroy Commons, which houses one of BC’s main dining halls on the third floor.
Beef roasts aren’t just for Sunday supper (or the carving station) anymore. With new cuts of beef and bold flavor profiles, that hunk of meat can do a lot on a foodservice menu. While the price of beef has gone up in recent years, there’s no substitute for that medium-rare experience. In fact, it turns out roasts can be a cost-effective way to offer beef on the menu. We asked Dave Zino, executive chef, National Cattleman’s Beef Association, a contractor to the Beef Checkoff program, for his advice on making the most of roasts.