Guide to using the Roast Tenderloin Yield Factors form

This page is a collaborative place for Chefs to share their experience/knowledge with the yield percentages of Tenderloin Roast.  The goal is to document useful information about the yield % of Roast Tenderloin 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 Weight

Cryovac is the weight before the item is removed from cryovac which will include your blood loss.

Roast Tenderloin 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

Cooked Weight is the weight after cooking but before trimming for service.

Tenderloin Roast Yield %

Tenderloin Roast Yield % is Cooked Weight divided by Cryovac Weight.

Other Notes

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.

 

TENDERLOIN ROAST 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 % Rare
110- 119
MR
120- 129
Medium
130 – 139
MW
140- 149
Well
150 +
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)
Tenderloin Full #189 7 6.65 6.1 87%  MR X X
Tenderloin Full #189 7 6.65 5.5 79% MR X X
Tenderloin Full #189
Tenderloin Full #190, defatted, side muscle off
Tenderloin Full #190, defatted, side muscle off

If you have tested & true numbers to add to this form leave a comment below so we can add it to the chart for other chefs to use.