Butcher’s Yield

Understanding the Butcher’s Yield in Culinary Math

A butcher’s yield test is an essential tool in food service operations that helps chefs and kitchen managers evaluate the quality and yield of meat, poultry, and fish. The yield test is used to calculate the edible portion (EP) and determine how much usable product remains after trimming and preparation. This calculation is critical because the price you pay your supplier—the as-purchased (AP) price—does not always reflect the true cost per portion after processing.

When buying meat, like a beef tenderloin for filet mignons, it’s important to understand that the weight you buy will not all be edible. Some of it may be lost during trimming, such as the removal of fat, bones, or sinew. For example, a tenderloin might come in a form known as PSMO (Peeled, Side Muscle On), which means it still has a muscle that must be trimmed off. A butcher’s yield test will help you assess how much of that tenderloin will result in actual, usable meat.

By conducting a butcher’s yield test, you gain insights into the EP cost—the true cost of the portion after the product is trimmed and ready to serve. This information helps in making smarter purchasing decisions, especially when comparing products from different vendors. A higher AP price might actually be more economical if the product has a better yield. For example, tenderloins with the side muscle removed may cost more upfront but save labor costs and result in less waste.

Additionally, understanding yields ensures consistency in portioning and pricing, which directly affects the menu price. It also serves as a training tool for your staff. If your team’s yields are consistently lower than expected, it may indicate a need for further training or more careful trimming methods.

Example Butcher’s Yield Problems

Here are five problems that will guide you through calculating butcher’s yields and help you understand how to determine how much product to purchase for various events.

Problem 1: Calculating Edible Portion Yield for Beef Tenderloin

You purchase a 10 lb. beef tenderloin. After trimming, you have 7.5 lbs. of usable meat (EP). What is the yield percentage?

Solution:

$$\frac{7.5 \text{ lbs. (EP)}}{10 \text{ lbs. (AP)}} = 0.75 \text{ or } 75\%$$

10 lbs. (AP)7.5 lbs. (EP)​=0.75 or 75%

Problem 2: Determining the AP Quantity for a Banquet

You are preparing a banquet where 50 guests will each receive an 8 oz. portion of filet mignon. The yield from your beef tenderloin is 70%. How much beef should you order?

Solution:

1. Total EP required:
   $8 \text{ oz.} \times 50 = 400 \text{ oz.}$ 

   $8\text{ oz.}\times 50=400\text{ oz.}$

2. Convert to pounds:
   $\frac{400}{16} = 25 \text{ lbs. (EP)}$ 

   16400​=25 lbs. (EP)

3. Calculate AP:
   $\frac{25 \text{ lbs. (EP)}}{0.70} = 35.7 \text{ lbs.}$ 

   0.7025 lbs. (EP)​=35.7 lbs.

4. Round up: 36 lbs.

Problem 3: Calculating Yield for Fish Filets

You purchase 20 lbs. of whole fish. After filleting and trimming, you have 12 lbs. of edible fish filets. What is the yield percentage?

Solution:

$$\frac{12 \text{ lbs. (EP)}}{20 \text{ lbs. (AP)}} = 0.6 \text{ or } 60\%$$

20 lbs. (AP)12 lbs. (EP)​=0.6 or 60%

Problem 4: Ordering for a Party

For an event, you need 100 portions of 6 oz. chicken breasts. The yield from the whole chickens is 65%. How much chicken should you order?

Solution:

1. Total EP required:
   $6 \text{ oz.} \times 100 = 600 \text{ oz.}$ 

   $6\text{ oz.}\times 100=600\text{ oz.}$

2. Convert to pounds:
   $\frac{600}{16} = 37.5 \text{ lbs. (EP)}$ 

   16600​=37.5 lbs. (EP)

3. Calculate AP:
   $\frac{37.5 \text{ lbs. (EP)}}{0.65} = 57.7 \text{ lbs.}$ 

   0.6537.5 lbs. (EP)​=57.7 lbs.

4. Round up: 58 lbs.

Problem 5: Minimizing Waste in Ground Meat Preparation

You are using 15 lbs. of beef chuck to make ground beef. After trimming fat and sinew, you are left with 12 lbs. of usable meat. What is the yield percentage, and how much more beef chuck would you need to make an additional 30 lbs. of ground beef?

Solution:

1. Yield percentage:
   $\frac{12 \text{ lbs. (EP)}}{15 \text{ lbs. (AP)}} = 0.8 \text{ or } 80\%$ 

   15 lbs. (AP)12 lbs. (EP)​=0.8 or 80%

2. For 30 lbs. of ground beef:
   $$\frac{30 \text{ lbs. (EP)}}{0.80} = 37.5 \text{ lbs. (AP)}$$ 

   0.8030 lbs. (EP)​=37.5 lbs. (AP)

By performing these calculations, you ensure that your kitchen orders the right quantities, minimizes waste, and maximizes profits. This is particularly useful when setting menu prices, making bulk orders, or managing inventory in large-scale food service operations.