Yield Percentage and Edible Portion

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

Run the calculator

Example

You enter

AP weight (lb) 10
Trim loss (lb) 1.5
Cooking loss % 15
AP cost ($/lb) 8

You get

Yield % 72.2 %
EP weight 7.22 lb
After trim weight 8.5
EP cost / lb $11.07

Details, formula, and sources

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).

USDA yield factors free at fdc.nal.usda.gov. CIA textbook licensed.

The thermometer on the food is the verdict. Local health department governs.

Field names used by the API: ap_weight, trim_weight, cooking_loss_pct, ap_cost_per_lb, yield_pct, ep_weight, after_trim_weight, ep_cost_per_lb

Trim vs. cooking yield user-supplies the AP-to-EP ratio and (optionally) a separate cooking-loss percentageUSDA yield factors