This section is a compilation of various yield factors for beef. The purpose is to share & establish industry standards which are common so Chefs will have a resource for finding what to expect from different cuts of meat and different cooking meathods.
To add your experience to the various Roast Yield Charts you can either become a Registered User (it's free) and directly edit the chart to input your numbers. Or, you can click the "add comment" button and type your info there.
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