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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 06-28-2011, 03:22 PM   #1
dataz722
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Default Cooking eye of round for 30-35 people

I have been asked to cook pit beef for 30-35 people. Does anyone know what kind of loss in weight I can expect during cooking? It will be hot and fast on a grill.

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Unread 06-28-2011, 03:47 PM   #2
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Good question. I'd guess 15% or so shrinkage.
Que for pork and brisket is around 40% or so but there is so much more waste and connective tissue.
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Unread 06-28-2011, 03:51 PM   #3
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I cook a lot of Eye of the Round for jerky.

If you trim the outer fat, the yield is huge from there---85-95% in my opinion.

It is so lean, there is almost nothing but moisture to cook out.

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Unread 06-28-2011, 04:49 PM   #4
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Eye of round for pit beef? We use Eye of Round for roast beef quite often - in pit at 265 until 140. Cool, slice thin, and serve in au jus. Pit beef to me means top round grilled to medium at a higer heat to get some char and sliced thin "on weck" so i'd stay away from Eye of Round. Loss will be minimal. Maybe 15%.
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Unread 06-29-2011, 07:58 AM   #5
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Ok, thanks. I was thinking that it was going to be fairly low. So probably 8oz raw per person should be plenty then.

Quote:
Originally Posted by jbrink01 View Post
Eye of round for pit beef? We use Eye of Round for roast beef quite often - in pit at 265 until 140. Cool, slice thin, and serve in au jus. Pit beef to me means top round grilled to medium at a higer heat to get some char and sliced thin "on weck" so i'd stay away from Eye of Round. Loss will be minimal. Maybe 15%.
No, you're right on your thinking of what I mean by pit beef but the eye is just what I have used before. I know it is normally top round but the eye is just easier to handle on my slicer.
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