Yield Percentage and Edible Portion

Yield %, EP weight, and EP cost per lb from AP weight, trim, and cooking loss.

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Formula and source

Yield % = EP weight / AP weight × 100. EP cost per lb = AP cost / yield. Cooking-loss adjustment applied as a second-stage yield where cooking changes the salable weight.

USDA FoodData Central yield factors by name; CIA Pro Chef textbook by name (engineering-practice yield benchmarks).

Audience

This tile is built for kitchen and the adjacent professions in the Kitchen and Food Service group. The interactive calculator runs entirely in your browser. No account, no fee, no advertising, no tracking.

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Posture

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