I know to use the rack with a turkey. But what about with a roast of beef? I don't use one when I normally make it but now I'm not too sure. And if I use the rack for the roast, what on earth do I need the meat lifters for? The rack would get it out of the pan. Am I just use the lifters to lift it FROM the rack to the carving board? Seems like a waste to me. Unless of course no rack for beef, use lifters to remove. Now THAT makes sense! Please help. Making roast for a house full tomorrow noon!