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.