Work out yield after cooking loss instantly with clear inputs, formula shown and shareable results.
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.
Cooking yield
Yield % = cooked weight x 100 / raw weight
Portion cost
Raw cost per portion = raw weight x cost per kg / portions obtained
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%.
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.