Yield Percentage and Edible Portion
Yield %, EP weight, and EP cost per lb from AP weight, trim, and cooking loss.
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
Checked against published worked examples from: Open Washington (Pressbooks).
Details, formula, and sources
Formula or tableYield % = 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.
Source and editionUSDA FoodData Central yield factors by name; CIA Pro Chef textbook by name (engineering-practice yield benchmarks).
Free accessUSDA yield factors free at fdc.nal.usda.gov. CIA textbook licensed.
What governsThe thermometer on the food is the verdict. Local health department governs.
API field namesap_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