You guys, especially the restauranteers in the forum, often talk about what % yield you get from brisket and pork butt.
Does anyone know of any Web sites that would list the typical yield you get from various other cuts of beef and pork?
For instance, I like to smoke roast beef till it's medium rare and slice it deli style for sandwiches. There are a lot of different cuts of meat that you can use for deli-style roast beef.
So I want to know if it's a better deal to buy sirloin tip roast, which is a pretty cheap cut of meat but has a lot of thin strips of fat in it that need to be trimmed out, or if it's a better deal to buy a leaner cut of beef, such as an eye of round roast, and pay a lot more per pound but have virtually no fat to trim off. Which one would give me the best cost per pound after the fat is eliminated?
If any of the trade groups like the National Beef Association or Texas Cattleman's Association (or whatever they're called) had a chart that listed typical % yield (after the fat and bone are taken out) of various cuts of meat, that sure would make it easier to figure out what is the best deal.
I suppose restaurants have to figure out this kind of stuff all the time, so they can figure out their costs per serving, so I'd think that kind of info would be out there somewhere.
Anyone know where I might find something like this?
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