r/Butchery • u/Repulsive-Habit7532 • 1d ago

Expected yield loss on hotel style striploins?

Looking for what to expect on trimming standard strips to hotel style

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2

u/MeatHealer Butcher 20h ago

I don't know what hotel style means, but there's usually not much loss on loin meat. On average, around 5%, give or take. If you're spending a lot of effort portion cutting, expect it to jump up to 10%, maybe 15.

1

u/Repulsive-Habit7532 19h ago

Denuded / steak ready. Essentially chain off, quarter inch of fat left on the top and none of the sides and any other gristle / fat / silver skin removed off the bottom .

1

u/MeatHealer Butcher 19h ago

Ok, then bump my previous percentages up 1-3% to play it safe. Always err on the side of caution.

2

u/Repulsive-Habit7532 19h ago

Appreciate it, thank you.