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 methods.
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.
Beef Yield Factors Index
- Bottom Round Yield Factors
- Ribeye (Prime Rib) Yield Factors
- Strip Loin (New York) Roast
- Tenderloin Roast
- Top Round Roast
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Related Pages Index
- Specialty Beef
- Cuts of Beef Index
- Meat Buyers Guide PDF
- Bottom Round
- Brisket of Beef
- Chuck Roast
- Chuck Steak Varieties Chart
- Cuts-of-Steak-and-Alternate-Steak-Names
- Delmonico Steak
- Hanger Steak
- Loin Steaks and Steak Types
- Mock Tender-Petite Fillet
- Prime Rib
- Rib Steak Cuts
- Round Steak Varieties
- Short Loin, T Bone Steak, Porterhouse Steak
- Short Ribs
- T-Bone Steak
- Tenderloin of Beef
- Top Sirloin
- Tri Tip
- Beef Instruction
- Beef Butchering Yield %