Guide to using the Top Round Yield Factors form

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

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 NumbersIndicate Cooked Internal Temperature of RoastIf Searing, indicate methodOven SettingsIndicate Type of Oven
Item, Grade (select, choice, etc) B/In or Bnls, Meat Buyer’s Guide #Cryovac WeightRaw WeightCooked WeightYield %Rare
110- 119		MR
120- 129		Medium
130 – 139		MW
140- 149		Well
150 +		Stove Top or GriddleIn Oven on High HeatNo SearTemp °FTimeAlto-ShamCombi Oven
(List Settings)		Conven-
tional		Convection
(assumes
Low Fan)
Top Round #1681716.51588%MRXX
Top Round #1681716.513.580%MRXX
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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