What is yield % in a kitchen?
Yield % is the share of an as-purchased item that ends up usable on the plate. Yield % = edible portion weight ÷ as-purchased weight × 100. A whole rump might come in at 65–75% once you trim fat, silverskin and waste.
Yield Test Calculator
Work out real cost per usable kg and per portion after trim loss.
Frequently asked questions
How do I calculate cost per usable kg?
Take what you paid for the whole item and divide it by the edible portion weight in kilograms. Cost per usable kg = AP price ÷ EP weight (kg). That figure is what you should plug into your menu pricing — not the bought price.
How do I account for cook loss?
Weigh the protein after cooking and enter that as your post-cook weight. The calculator then gives you total yield (trim × cook), cost per cooked kg and cost per cooked portion. Roast beef typically loses ~25% on the spit, chicken ~20%.
What is a typical yield % for whole rump or similar primals?
For whole rump, expect 65–75% once trimmed. Anything below 60% is usually worth investigating with your supplier or your butchering technique.
Why does my real cost differ from the bought price?
Trim, bone, fat, shrinkage and cook loss are not free — you paid for them but cannot sell them. The yield test calculator shows the multiplier (e.g. 1.43×) so you can plug your true edible cost into menu pricing.