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Calculates usable meat quantity from raw weight accounting for bones, fat, and trim loss. Prevents over or under-buying.
Przewodnik krok po kroku
- 1Whole cuts: 50-75% yield (depends on bone/fat ratio)
- 2Bone-in roasts: 65-75% yield
- 3Boneless cuts: 85-95% yield
- 4Trim loss varies by quality and intended use
Rozwiązane przykłady
Wejście
2lb raw chicken
Wynik
1.3lb cooked
Częste błędy do unikania
- ✕Assuming all cuts have equal yield
- ✕Not accounting for cooking shrinkage (15-25%)
Często zadawane pytania
How much meat per person?
Bone-in 1 lb per person; boneless 5-8 oz per person; varies by appetite.
Should I trim fat before or after cooking?
Trim after cooking better flavor; trim before healthier option; moisture loss 5% difference.
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