Yield Loss
Protein shrinkage during the cooking of meat is a major cost factor. On average, raw meat contains around 70% moisture, and traditional cooking methods such as roasting or pan-searing, often lead to significant moisture loss, reducing your final cooked mass served on a plate.
Cost Analysis
This analysis compares the true cost of cooking beef brisket from raw versus using our ready-to-serve sous vide products. From labour and electricity savings to reduced waste and improved yield, the numbers speak for themselves.
Yield Loss Analysis: Oven Cooking vs. Sous Vide
Beef Brisket
Traditional Cooking Method
-
Typical Yield Loss: 40–50% due to moisture and fat loss at high dry heat.
-
Surface drying leads to evaporation of juices, reducing both weight and flavour.
-
Fat renders inconsistently, increasing shrinkage and trimming waste.
-
Longer cook times at high heat = more energy use and potential for overcooking.
-
End weight per brisket significantly reduced, impacting cost-per-serve margins.
-
Higher skill required for consistent doneness, increasing labour dependency.
Our Cooking Method
-
Typical Yield Loss: 10–15%, often less depending on time/temp profile.
-
Moisture retention is significantly higher; meat is cooked in its own juices.
-
Consistent low-temp cooking ensures even doneness and minimal shrinkage.
-
Natural juices retained in the pouch can be used for sauces or further flavouring.
-
Portioning is precise and replicable, ideal for foodservice and ready meals.
-
Less need for trimming or checking internal temps = lower labour input and waste.
-
Oven cooking shows significantly more yield loss (~45%), mainly due to moisture evaporation and inconsistent fat rendering.
-
Sous vide retains more weight (~88%), thanks to low-temp, sealed cooking that preserves juices and structure.
Electricity Analysis: Purchasing Cooked vs In-House Preparation
Traditional Cooking Method
-
Requires 6–12 hours in a commercial oven or smoker
-
Uses 5–10 kWh per cook
-
Estimated electricity cost: $1.50–$3.00 per brisket
-
High power usage across long shifts adds up fast
Our Cooking Method
-
Only requires reheating in minutes, not hours
-
Uses less than 0.5 kWh
-
Estimated cost: ~$0.15 per brisket
-
No need for large-scale cooking equipment
-
Switching to cooked brisket can reduce electricity usage by up to 90% for this product
Labour Analysis: Purchasing Cooked vs In-House Preparation
Traditional Cooking Method
-
Manual trimming and seasoning: 10–20 mins
-
Active oversight during cooking: 6–12 hrs
-
Post-cook slicing or pulling: 10–15 mins
-
Labour cost (based on $30/hr): $25–$40 per brisket
Our Cooking Method
-
Delivered pre-trimmed, slow-cooked, and portion-ready
-
No need for skilled prep or extended supervision
-
Just heat and serve in minutes
-
Labour cost: ~$2–$5 per brisket
-
Switching to cooked beef brisket may cut labour costs by up to 80–90%.