meat
P A N E L
EXPERT
As can be seen from the table below, there is a lot of residual
waste with little or no value. Typical yield for sirloin is 75%
(loss is about 25%) and 65% for the OP rib and Flintstone
portioning (loss is about 35%).
The following table shows indicative results from some yield
tests. Yields will vary according to weight range/size, fat
cover, age of cuts used, and quality of the finished product
required. These cuts were trimmed to a high level.
What this table shows, is that a whole primal or muscle of
meat, converts into significantly smaller quantity of portion
controlled meat, with the difference being made up
of trimmings, offcuts and waste (fat, silverskin etc).
Portion Cut
Eye Fillet
Sirloin
Scotch
Rump
Flintstone
Portion Yield
76%
76%
90%
74%
65%
Downgraded / Wastage*
24%
24%
10%
26%
35%
* includes trimmings(that could go to mince and diced products), and waste (fat, silverskin, purge)
Ken Thomas
National Meat Category Manager
QUESTION
Why does portion con
trol cost more
than whole st
eak primals?
order online 24/7 www.bidvest.co.nz
BIDCLUB MARCH 2015 | 23