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  • Ribeye Roll Sample Cutting Test Yield Data - 2017

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    William Torrez Orozco
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    This document summarizes the cutting and weighing of cuts from a ribeye roll. It found that the whole ribeye roll weighed 14.58 lbs and was made up of the longissimus dorsi at 6.94 lbs, ribeye cap at 4.22 lbs, rib fingers at 0.60 lbs, and tail fat at 2.65 lbs. The longissimus dorsi yielded 5.36 lbs of trimmed meat that was cut into ribeye petite roasts and steaks. The ribeye cap yielded 2.05 lbs of trimmed spinalis dorsi meat and 0.27 lbs of trimmed complexus meat. A total of 6.66 lbs of trim loss occurred during cutting. 16 ribeye filets ranging

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    beef rib eye

    Original Title

    2. Ribeye Roll Sample Cutting Test Yield Data_2017

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    This document summarizes the cutting and weighing of cuts from a ribeye roll. It found that the whole ribeye roll weighed 14.58 lbs and was made up of the longissimus dorsi at 6.94 lbs, ribeye cap at 4.22 lbs, rib fingers at 0.60 lbs, and tail fat at 2.65 lbs. The longissimus dorsi yielded 5.36 lbs of trimmed meat that was cut into ribeye petite roasts and steaks. The ribeye cap yielded 2.05 lbs of trimmed spinalis dorsi meat and 0.27 lbs of trimmed complexus meat. A total of 6.66 lbs of trim loss occurred during cutting. 16 ribeye filets ranging

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    9 views1 page

    Ribeye Roll Sample Cutting Test Yield Data - 2017

    Uploaded by

    William Torrez Orozco
    This document summarizes the cutting and weighing of cuts from a ribeye roll. It found that the whole ribeye roll weighed 14.58 lbs and was made up of the longissimus dorsi at 6.94 lbs, ribeye cap at 4.22 lbs, rib fingers at 0.60 lbs, and tail fat at 2.65 lbs. The longissimus dorsi yielded 5.36 lbs of trimmed meat that was cut into ribeye petite roasts and steaks. The ribeye cap yielded 2.05 lbs of trimmed spinalis dorsi meat and 0.27 lbs of trimmed complexus meat. A total of 6.66 lbs of trim loss occurred during cutting. 16 ribeye filets ranging

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    Ribeye Sample Cutting Test

    Average Weight (Lbs.)

    Whole Ribeye Roll Weight 14.58


    Longissimus dorsi Weight 6.94
    Ribeye Cap Weight (w/ Complexus) 4.22
    Rib Fingers 0.60
    Tail Fat 2.65
    Loss (Purge, Bag) 0.17

    Longissimus dorsi Weight 6.94


    Longissimus dorsi Trimmed 5.36
    Ribeye Petite Roast #1 1.73
    Ribeye Petite Roast #2 1.66
    Trim Loss 1.03
    Unusable Trim (Fat/Bone/CT) 0.53

    Spinalis dorsi Weight (w/ Complexus) 4.22


    Spinalis dorsi Trimmed 2.05
    Complexus Untrimmed 0.40
    Complexus Trimmed 0.27
    Trim Loss 1.39
    Unusable Trim (Fat/Bone/CT) 0.46

    Total Trim Loss 6.66

    Ribeye Filets Number of Filets


    3 oz 1
    4 oz 5
    5 oz 5
    6 oz 3
    7 oz 1
    8 oz 1
    Too small for filets (< 3 oz) 0
    Total # of Filets 16
    **All weights will not add up as they are an average calculation of several pieces
    of each cut and have been rounded to the nearest 2 decimal places.

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