The bullet missing the sweet spot can result in over a 10 lb loss in deer meat. Meat Cut Yield - Did the butcher keep your meat? Federal government websites often end in .gov or .mil. The chart from Meyn is a great visual to gauge equipment performance. tables of weight yield factors due to different cooking methods for about 700 foods and dishes are presented. 86535 CVP Chicken Quarters 16 Head 44-48 2.75-3.0 10-13 oz. Cornish Game Hens=65%. The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely. And as people have mentioned, every thing that can’t cleanly be seperated as meat, is still useful for making stock. Chicken, boned: 1 lb. The information on this page (the dataset metadata) is also available in these formats: USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Key yield check points. A 1200 pound, Yield Grade 3 steer yields 435 pounds of retail cuts from a 750 pound carcass. 152 0 obj <>stream The scalder operation should be run to reduce this as much as possible. Popular Videos. This guide contains most of the pertinent information for producers to be able to market meat directly to consumers in Pennsylvania. cooked meat. freeze-dried. So how the beef is fabricated by the meat processor, boneless or bone-in, can provide another and potentially confusing source of variation in how much beef the consumer is receiving. If you like dark meat, you can probably get thighs for well under $1 a pound, and a yield of more than 50% of meat per pound. � ��6e����'��SGr�Ă�j^�N����>� ���n The white over-cooked areas of the breast indicate yield loss. I got 4 pounds, 5 oz. There are key points along the processing line where losses, often known as hidden losses, occur, and these are the ideal points for monitoring. https://doi.org/10.15482/USDA.ADC/1409031. Accessed 2021-01-11. The information is placed in columns on a chart, as shown in Figure 12. Sixteen ounces (1 pound) of raw boneless, skinless chicken breast will therefore yield about 12 ounces of cooked chicken. Does will yield around 30 to 40lbs of venison once cleaned due to their smaller size. h޴Vێ�F}�+�"S�n���ڬFyh�m �4���S\쁙�*%�l#��9Uu�`��á��5M��%$0��_aAb1�t��l���e^/g��M���â(�L�|Mu��`_���ʀ��a�b\�܇di�� P@`*��]Qg�|h��R���uN������C_@ z��;b �����O����J���38�'����BGc��5ܞk��g�!���β �֏)�c'I���O�.��K�K�e�:VX��yCx��O�j \B����������:K�1I�~)�ʤ���W)���@�ߗ���NQ|Y9��rm`�p_T:�N�b$�\j�];w[���W��l��.>�@��0��=$���v�o%�Q��$��D����Z���Z�2չ��2 white meat yield is the driver. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. To submit, please register and login first. by Kevin Steffey. USDA Table of Cooking Yields for Meat and Poultry. According to CloveGarden, a 2 pound fish yields approximately 1 pound of skin-on-filet (50%) or just 10 ounces of skin-off fillet (about 30%). In this example the primary usage is for steaks and the yield wt of all steaks (Center Cut & End Cut steaks) is 3.5 lbs. Common Cuts of Raw Chicken The images below represent some of the cuts of raw chicken most commonly encountered in retail stores. This is the total yield weight of meat for your Primary Usage Items. Turning that carcass into individual cuts of meat; the average yield for bone-in cuts is 75-80 percent of carcass weight for pork, 65-70 percent for beef, and 70-75 percent for lamb. The column names and their functions are discussed below. The chart's original title was the ICYouSee Handy Dandy Chicken Chart. Some of the more common factors and … Some consumers are intimidated to cook a whole chicken though there are many recipes for it. One of fish varieties offered at the restaurant is Dover sole. Last modified on 19 April 2020. USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update... https://data.nal.usda.gov/dataset/usda-table-cooking-yields-meat-and-pou... (dataset) Roseland, Janet M.; Nguyen, Quynh Anh; Williams, Juhi R.; Patterson, Kristine Y.; Showell, Bethany; Pehrsson, Pamela R.. (2017). For Broilers =70%. Yield of carcass, commercial parts, and the meat, skin, and bone components of the major parts were determined on eight commercial strains of chicken broilers raised in Canada. They can be used to help estimate weight yield after cooking similar foods and dishes. h�bbd``b`z $C�C�`~$X �o?�$A������ )[� It was a cold Dec morning and the butcher was 5 miles from the lease, so I did not field dress the deer. Waste Weight January 07, 2021 3:00 PM Weekly Retail Food Sales. Is the weight for all the usable scrap meat which will be used for your Secondary Use item, which in this example is sirloin burger. Chicken, mixed pieces: 67 pounds of chicken mixed pieces will provide 100 servings: Cooked - Boneless: One pound of raw boneless, skinless chicken produces approximately 3 cups of diced cooked chicken. endstream endobj 139 0 obj <> endobj 140 0 obj <> endobj 141 0 obj <>stream Generally, 3/4 pound of boneless skinless chicken breasts will yield 2 cups of cubed cooked chicken. So, the final tally: 8 lbs., 2 oz. 2 to 3 cups cooked, chopped. Data were obtained through recent contract analyses performed at the University of Wisconsin and Texas Tech University on a number of meat and poultry products. Before sharing sensitive information, make sure you're on a federal government site. A misplaced shot can hamper fleshy regions that yield more meat. USDA Table of Cooking Yields for Meat and Poultry, Release 2 Data Dictionary, USDA Table of Cooking Yields for Meat and Poultry (2014), USDA Table of Cooking Yields for Meat and Poultry, Release 2, https://doi.org/10.15482/USDA.ADC/1409031, National Agricultural Library Thesaurus Term, USDA Table of Cooking Yields for Meat and Poultry. (capon) 2 1/4 lbs. To help understand the 25 percent shrinkage rate, compare the calories of 4 ounces of raw chicken breast (134 calories) to 3 ounces of cooked chicken breast (139 calories). Chocolate, unsweetened: 1 oz. Where recent analytical data were not available, data in AH-102 were applied 1 square Meat only is 58%. Cooked - Bone-in: One pound of raw bone-in chicken produces approximately 1 cup of diced cooked chicken. Note: This high chick yield would be acceptable if the chicks do not arrive on the farm on the same day as hatch. To prepare the USDA Table of Cooking Yields for Meat and Poultry, a series of steps were involved. can: 1/2 cup drained: Chicken, whole: 5 lbs. According to that chart the raw yield of meat and skin for a whole chicken is 70% of the original weight. Chicken, whole: 2 to 3 lbs. The document is being updated. Conclusion. Commercial broilers yield 23-25% of their live weight as breast meat. I like the format of this chart and have been using it for a while now to do price comparisons between parts/whole and boneless or skinless, etc. By misjudging field-dressed weights of whitetails, hunters often have unrealistic expectations of how much venison they should receive from their butcher. Average meat yield per carcass, measured in kilograms per chicken. random 97880 CVP Breast Quarter 2/20 Lb 40 RSB 10-14 oz. NAL Home | USDA.gov | Agricultural Research Service | Plain Language | FOIA | Accessibility Statement | Information Quality | Privacy Policy | Non-Discrimination Statement | USA.gov | WhiteHouse.gov, Providing Central Access to USDA’s Open Research Data, 005:040 - Department of Agriculture - National Research. The .gov means it’s official. 138 0 obj <> endobj N … I would believe this to be accurate. All animals are built … Although a neck-shot mature buck can yield a big amount of steaks, chops, hamburger and stew meat, the amount of meat seems minuscule when compared to the meat yield of domestic animals. c`̹�Av� q$c�]�Q � c@P. Originally Published: April 30, 2007. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols. 3 cups cooked, diced. Broilers yield 23-25 % of their live weight deer would yield 88lbs of meat for Primary. 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