01 / HOW TO USE IT
From inputs to a usable kitchen figure
- 01
Enter as-purchased weight, measured trim weight, and optional purchase cost.
- 02
Calculate edible weight and yield.
- 03
Use matching weight and currency units throughout.
02 / WHEN IT HELPS
Useful for everyday production planning
- Checking vegetable or meat fabrication yield
- Comparing suppliers on usable cost
- Improving recipe costing with measured trim
03 / THE WORKING MODEL
Assumptions and limitations
Assumptions
- As-purchased and trim weights use the same unit.
- Trim weight includes everything removed from the usable product.
- Purchase cost applies to the full as-purchased quantity.
Check before using
- Cooking loss is not included unless measured as part of trim.
- Yield varies by product specification, season, operator, and preparation method.
- The result does not determine whether trim is safe or suitable for another use.
04 / QUICK ANSWERS
Frequently asked questions
What is edible yield percentage?
Edible weight divided by as-purchased weight, multiplied by 100.
How is edible-portion cost calculated?
Purchase cost is divided by edible weight, giving a cost per entered weight unit.
Should cooking loss be included?
Only if you are measuring a cooked yield. Keep raw trim and cooking loss separate when that distinction matters.