Find usable weight after trimming and the waste produced.
Multiplying the raw weight by the usable percentage gives what is left after trimming, and the rest counts as waste. Produce and meat lose weight when trimmed, so purchasing must account for yield to hit the needed cooked amount.
Ingredient Prep Yield
Usable = raw x yield%; waste = raw - usable
Usable = raw x yield%; waste = raw - usable Multiplying the raw weight by the usable percentage gives what is left after trimming, and the rest counts as waste.
Produce and meat lose weight when trimmed, so purchasing must account for yield to hit the needed cooked amount.
This calculator takes 2 inputs: Raw weight, Usable yield. The pre-filled defaults are a realistic starting point — replace them with figures from your own environment for a result you can act on.