Hot boning versus cold boning, I'm on the other side of this debate

Read a thread last week where everyone swore hot boning saves more yield from a beef carcass, but I've been doing this 14 years in Portland and my numbers say otherwise. I tried hot boning on 12 steers back in April, weighed every cut, and lost about 18 pounds per carcass compared to chilling 48 hours first. The meat tore easier and my trim ended up heavier, which cost me more at the grinder. Maybe the big plants have the setup for it, but in my shop the cold route wins every time. Has anyone else tested this side by side or am I just doing something wrong with the timing?

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