Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN :
1. SPRINKLE ROASTS WITH PEPPER.

2. PLACE FAT SIDE UP IN PANS, WITHOUT CROWDING.

3. INSERT MEAT THERMOMETER INTO CENTER OF THICKEST PART OF MAIN MUSCLE. DO NOT ADD WATER. DO NOT COVER.

4. ROAST 2 TO 3 HOURS, DEPENDING ON SIZE OF ROAST (SEE NOTE 1), TO DESIRED DEGREE OF DONENESS.

5. LET STAND 20 MINUTES BEFORE SLICING.

NOTE:

1. ARRANGE ROASTS IN PANS BY SIZE. SELECT ONE ROAST IN EACH PAN TO ESTIMATE COOKING TIME. IN STEP 4, ALLOW ABOUT 20 MINUTES PER POUND FOR MEDIUM; ABOUT 18 MINUTES PER POUND FOR RARE.

NOTE:

2. IN STEP 2, ROASTS MAY BE PLACED ON RACKS.

NOTE:

3. IF ROASTS ARE FROZEN, COOKING TIME WILL BE INCREASED BY 1 HOUR OR MORE.

NOTE:

4. REMOVE ROASTS FROM OVEN WHEN MEAT THERMOMETER REGISTERS 140 F. - RARE; 160 F. - MEDIUM; AND 170 F. - WELL DONE. INTERNAL TEMPERATURE WILL RISE ABOUT 10 F. DURING 20 MIMUTES STANDING PERIOD.

NOTE:

5. IN STEP 4, IF CONVECTION OVEN IS USED, ROASTING AT 325 F. ABOUT 1 HOUR 45 MINUTES ON HIGH FAN, CLOSED VENT.

SERVING SIZE: 2 SLICES (

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