Yield After Cooking Loss Calculator

Work out yield after cooking loss instantly with clear inputs, formula shown and shareable results.

About Yield After Cooking Loss Calculator

Cooking yield is cooked weight as a percentage of raw. Meat typically loses 20-30% to drip and evaporation, more at high temperature. Because portions are served cooked but bought raw, the raw cost per portion is what must be recovered in the selling price, and using the raw weight directly understates food cost.

Formulas

Cooking yield

Yield % = cooked weight x 100 / raw weight

Portion cost

Raw cost per portion = raw weight x cost per kg / portions obtained

Worked example

With the default values below, Yield After Cooking Loss Calculator returns Cooking Yield of 74.000%. Change any input above and every figure here is recalculated in your browser.

Inputs used

Raw Weightminimum 0 kg: 100 kg
Cooked Weightminimum 0 kg: 74 kg
Portion Sizeminimum 0 g: 150 g
Raw Material Costminimum 0 per kg: 320 per kg

Results

Cooking Yield: 74.000%
Cooking Loss: 26.000%
Portions Obtained: 493
Raw Cost Per Portion: $64.909

Step by step

1Values used
2Cooking yield
3Portion cost
4Cooking Yield= 74.000
5Cooking Loss= 26.000
6Portions Obtained= 493
7Raw Cost Per Portion= 64.909

Assumptions and limits

The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax or compounding frequency into account.
Figures are rounded for display to 3 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Frequently Asked Questions

How is cooking loss reduced?

Lower cooking temperature and longer time, brining or marinating to raise water-holding capacity, and resting before slicing. Sous-vide cooking commonly reduces loss to under 10%.

Should yield be tested for every product?

Yes — yield varies with cut, fat content, cooking method and equipment. A standard yield test on your own product and process is the only reliable basis for costing.