Strip Loin (New York) Roast
Guide to using the Strip Loin (NY) Yield Factors form.
This page is a collaborative place for Chefs to share their experience/knowledge with the yield percentages of Strip Loin (NY). The goal is to document useful information about the yield % of Strip Loin based upon what temperature you cook it at, what kind of oven you use and the internal temperature you pull it at. The resulting information will tell you which method of cooking gives you the most yield. It will also offer you an effective training tool for your staff when they over cook a rib or cook it in the wrong oven. The chart will also allow you to calculate if your savings on shrinkage would warrant purchasing an alto sham instead of using your convection oven.
Cryovac is the weight before the item is removed from cryovac which will include your blood loss.
Strip Loin Raw Weight
Raw Weight is the weight of the meat after removing it from cryovac and discarding the blood. You will usually have some blood/liquid loss so the weight is typically less than the Cryovac Weight.
Cooked Weight is the weight after cooking but before trimming for service.
Strip Loin Yield %
Strip Loin Yield % is Cooked Weight divided by Cryovac Weight.
Searing: please indicate in the appropriate space if you sear your roast before slow cooking it in the oven.
Oven Settings: include the temperature you cooked it at and the lenghth of time.
Type of Oven: indicate which type of oven you used. If you used a Combi Oven, please indicate the various settings you used.
|STRIP LOIN (NY) YIELD FACTOR|
|Enter The Numbers||Indicate Cooked Internal Temperature of Roast||If Searing, indicate method||Oven Settings||Indicate Type of Oven|
|Item, Grade (select, choice, etc) B/In or Bnls, Meat Buyer's Guide #||Cryovac Weight||Raw Weight||Cooked Weight||Yield %||
105 - 114
115 - 124
125 - 134
135 - 144
|Stove Top or Griddle||In Oven on High Heat||No Sear||Temp °F||Time||Alto-Sham||Combi Oven (List Settings)||Conven-tional||Convection (assumes Low Fan)|
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