Guide to using the Prime Rib Yield Factors form
This page is a collaborative place for Chefs to share their experience/knowledge with the yield percentages of cooked prime rib (ribeye). The goal is to document useful information about the yield % of prime rib 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.
Prime Rib 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.
Prime Rib Yield %
Yield % is Cooked Weight divided by Cryovac Weight.
Prime Rib Shrinkage Considerations
The following are some of the things which can affect the yield weight on Prime Rib.
- Type of oven (conventional, convection with low-fan, convection with high-fan, combi oven, alto-sham)
- Bone-in prime rib will have less shrinkage
- The newest technique for roasting boneless prime rib is with the fat side down rather than up. Alto-Sham recommends this technique.
- Holding temperature and time
- Delta T cooking rather than combi cooking
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.
|ROAST RIBEYE (PRIME RIB) COOKING YIELD PERCENTAGE|
|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
130 – 139
|Stove Top or Griddle||In Oven on High Heat||No Sear||Temp °F||Time||Alto-Sham||Combi Oven
|Ribeye Bone/On #109|
|Ribeye Lip/On Bnls #112A||Rare|
|Ribeye Lip/On Bnls #112A||11||10.5||9.6||87%||MR||X||X|
|Ribeye Lip/On Bnls #112A||11||10.5||8.7||79%||MR||X||285°||X|
|Ribeye Lip/On Bnls #112A||Med|
Share Your Numbers!
The point of this page is for Chefs to share their info in a comment below!
Awesome and informative. weight, rib yield percentage, shrinkage factors all are very essential things. finally the chart and blank excel text form are very nice.
Does anyone know where actual butcher yields can be found? I’m trying to determine the yield of a mbg#109 when cut into dry aged mbg#1112A. I already have the Foodservice Yield and Fab times doc, but it takes the 109 to a 1112A listing the steak cut as a “French-style” ribeye steak which I imagine being a b/i steak (#1103), not boneless. Any thoughts?