Portion Cost Specifications
Calculated Edible Portion (EP) Yields
Raw Edible Yield (Weight):
7.00 lbs
Scrap/Trim Waste:
3.00 lbs (30.0%)
Edible Portion (EP) Cost/lb:
$17.86 / lb
Yield Portion Count:
14 portions
Cost Per Cooked Portion:
$8.93 / serving
● Edible Portion
● Trim Waste / Scrap
Understanding Butcher Yield Testing in Kitchens
As-Purchased (AP) vs. Edible Portion (EP)
In high-volume kitchens, purchasing meat in wholesale cuts requires accounting for trimming, boning, and cooking shrink. Edible Portion (EP) weight represents what actually reaches the customer's plate. If yield percentages are ignored, operators underprice menus, leading to lost profit margins.
Calculation Standard Formula
This calculator implements the standard culinary yield equation:
EP Cost/lb = AP Price per lb / Yield Percentage.
We automatically apply average tissue-to-bone loss ratios for primary wholesale cuts, allowing you to estimate plate costs immediately before slicing.