Guide to using the Top Round Yield Factors form
Cryovac Weight
Cryovac is the weight before the item is removed from cryovac which will include your blood loss.
Top Round 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.
Top Round Yield %
Top Round 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.
TOP ROUND 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) |
Top Round #168 | 17 | 16.5 | 15 | 88% | MR | X | X | |||||||||||
Top Round #168 | 17 | 16.5 | 13.5 | 80% | MR | X | X | |||||||||||
Tenderloin Full #189 | ||||||||||||||||||
Top Round #169 | ||||||||||||||||||
Top Round #169 |
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.
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