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. Last modified on 19 April 2020. %%EOF Where recent analytical data were not available, data in AH-102 were applied A misplaced shot can hamper fleshy regions that yield more meat. The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely. Database contains current and past data on hogs and pork, cattle and beef, veal, and poultry, including trade by country. The ERS Weekly Retail Food Sales data product shows how retail food sales have changed during the COVID-19 pandemic. For most hunters, the venison acquired during a hunt is a bonus to the thrill of the hunt itself. Some consumers are intimidated to cook a whole chicken though there are many recipes for it. In the non-integrated markets, where typically the final product is sold as a live chicken, yield is measured as the number of baby chicks per hen. 2 1/2 to 3 cups cooked, diced. These data, derived from NDL studies, will have benefits for researchers, scientists, nutrition professionals, industry officials, and 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. Accessed 2021-01-11. A ction: Check the chick yield from this ßock again and if it is still high, use table below to investigate the cause of the high chick yield. Professional recipes should always state a yield; for example, a tomato soup recipe may yield 15 L, and a muffin recipe may yield 24 muffins. Dr. Raines points out that aging and further processing can decrease your final product weight. Common Product Yields POULTRY AND FISH Game Hen With Neck and Giblets 91% Bass Without Skin Filet 59% Breast Skin On 74% Clams Edible Portion 15% Chicken Broiler/Fryer Without Neck/Giblets 89% Cod Filet Without Skin 30% Drum 63% Crab Blue From Shell 17% Thighs 70% Dungeness From Shell 27% Wings 50% King From Shell 25% endstream endobj startxref Sixteen ounces (1 pound) of raw boneless, skinless chicken breast will therefore yield about 12 ounces of cooked chicken. An official website of the United States government. Chicken, whole: 2 to 3 lbs. can: 1/2 cup drained: Chicken, whole: 5 lbs. Of the retail cuts, on a carcass weight basis: 31% are steaks 31% are roasts 38% is ground beef and stew meat Livestock and Meat International Trade Data. The scalder operation should be run to reduce this as much as possible. 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. 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. of breast meat and 3 lbs, 13 oz of dark meat (not completely dark, some of this was off the back, the wings, etc.) This is the total yield weight of meat for your Primary Usage Items. Trim Weight. This could be split, as an example, into 10bls of brisket, 10 lbs of pulled pork, 10lbs of pulled chicken and 8lbs of sliced pork loin….or any combination that gets you to the total of 38 and remember – this is FINISHED weight/yield…not starting weight of the product. For Broilers =70%. 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. You can also lose additional meat of 5 lbs in the butcher shop. Surprisingly, this is a major factor and affects the yield significantly. Cornish Game Hens=65%. A 1200 pound, Yield Grade 3 steer yields 435 pounds of retail cuts from a 750 pound carcass. 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. There are various writeups if you do a google search for "chicken yields". Sign-up for recipes to … And as people have mentioned, every thing that can’t cleanly be seperated as meat, is still useful for making stock. I got 4 pounds, 5 oz. N … random 97880 CVP Breast Quarter 2/20 Lb 40 RSB 10-14 oz. Figure 12: Meat cutting yield test . It was a cold Dec morning and the butcher was 5 miles from the lease, so I did not field dress the deer. (capon) 2 1/4 lbs. 3 cups cooked, diced. PDF document, 31.1 KB. To submit, please register and login first. 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. 64 97633 CVP Leg Quarter 4/10 Lb 40 RSB 10-14 oz. >�MQ*S�{Zj#6�θ����\g�:QC4|tB�v�Pʑ}t����Z�9��J�r���e�jV���c���P�[�u]��d��mM$���)��ވdݱl��3���I��Hb�K0���X7$��q��v�؃�}g���q�&�L��5c��D/�=�/��Z¥��ㆪ'5�3. Meat Cut Yield - Did the butcher keep your meat? The chart from Meyn is a great visual to gauge equipment performance. All animals are built … 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. Roasters=75%. Chicken, boned: 1 lb. All chicken portraits are by Diane Jacky and are used by permission. Some of the more common factors and … The term you are looking for is Dressing Percentage or % Carcass Yield. The white over-cooked areas of the breast indicate yield loss. Common Cuts of Raw Chicken The images below represent some of the cuts of raw chicken most commonly encountered in retail stores. Larger chickens should yield more. ccwhoss2. Federal government websites often end in .gov or .mil. %PDF-1.5 %���� The volume of meat produced will be the sum of various gains and losses that occur during processing. USDA Agricultural Research Service. A total of 150 birds of each hybrid (grown in separate sheds under same management) were utilized for the study. Flock 1 has chick yields within the acceptable range. hޤUmk�0�+�q�����PI�t��uh!�DK�l���~wg�MJ��!������(Q~ ��� ������&�k*�GZ���pv&&UQ��>[Z4!�p;��G{���r�*.�"Ӫ��9�k�����\� ���*5v!f�S17�v9.��d2���$��X���dEcй%�Q�L�A~�Z̟�晉��->b�Y��B�(1���M��Z� )Źi��V��٦�g��q��AOF�1St�dt������n�_��vY����lg#��,��b}=g�H��݁�¶?�%�u��U-~�ҭQ�[�_��j��q�������4�;�f5x��)��r?�.Di-҇ߖ����z~X{m��B�����y�0b��P)��M/N8�|��oci�TW!£*t�tL� a��e�%Jn��x�bB�wh�����)t�"���\�c���cr��R�7��� ��e�hT{�;4�*�>Zğ�Y�A蟬՗�b9k�)!��^���H�$ �B>�ⰸ�b]>�W��5��m;���Y����">d���+�:n�7�B���� The site is secure. This guide contains most of the pertinent information for producers to be able to market meat directly to consumers in Pennsylvania. 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. 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. January 07, 2021 3:00 PM Weekly Retail Food Sales. They can be used to help estimate weight yield after cooking similar foods and dishes. tables of weight yield factors due to different cooking methods for about 700 foods and dishes are presented. There are key points along the processing line where losses, often known as hidden losses, occur, and these are the ideal points for monitoring. cooked meat. 144 0 obj <>/Filter/FlateDecode/ID[<49B8B384310C761C70082C5B5BE93E84><1427F2B62376024698910A063F6182D9>]/Index[138 15]/Info 137 0 R/Length 53/Prev 92757/Root 139 0 R/Size 153/Type/XRef/W[1 2 1]>>stream How Much Meat From a Deer-Quick and Easy Way to Estimate Venison Yields. That’s $10.56 for a whole chicken, but not all of that is meat. 1 square 1 tsp. stew meat: • Top round • Bottom round • Eye of round • Tip (Knuckle) • Ground beef • Stew meat Factors Affecting Yield of Retail Cuts There are several factors that can influence the amount of meat that will be wrapped for the freezer. The chart's original title was the ICYouSee Handy Dandy Chicken Chart. The weight yield factors in the tables are based on data in the pertinent literature and on analytical results from our own studies [5-8, 10-11]. One of fish varieties offered at the restaurant is Dover sole. Meat only is 58%. 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). Generally, 3/4 pound of boneless skinless chicken breasts will yield 2 cups of cubed cooked chicken. Waste Weight 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. The bullet missing the sweet spot can result in over a 10 lb loss in deer meat. USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. by Kevin Steffey. Yield grading provides an estimate of the percentage of boneless, closely trimmed retail cuts from the four beef primal cuts (chuck, rib, loin and round). Cooked - Whole: Please note the chicken … 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. Extremes of the poultry market Table 1 lists the available wholesale prices for the various carcase compo-nents for a few selected countries. The reason for the lower yield is due to the amount … As you can see, 4 ounces raw is comparable to 3 ounces cooked calorically. Many aspects combine to determine venison yields. h�b```f``Rd`d``���À f� �����&Ӽ�W�nM�ʐ�|~5��!=�8mٗ�+�K�� v�������U'k���� ?��I/��T�t�xw�Gg��T��N}� ������ ���h#������b`�� �,@�v8ӧ�f��x �_� 86535 CVP Chicken Quarters 16 Head 44-48 2.75-3.0 10-13 oz. A 1-page guide to expected meat yields for beef, pork and lamb. Shooting the hind leg can result in a 6 lb loss of meat. Chocolate, unsweetened: 1 oz. According to that chart the raw yield of meat and skin for a whole chicken is 70% of the original weight. Before sharing sensitive information, make sure you're on a federal government site. 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%). The document is being updated. USDA Table of Cooking Yields for Meat and Poultry. Popular Videos. Yield in culinary terms refers to how much you will have of a finished or processed product. A 3-1/2-pound whole chicken will yield about 3 cups of diced cooked chicken. Yield can also refer to the amount of usable product after it has been processed (peeled, cooked, butchered, etc.) 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. 138 0 obj <> endobj PDF document, 4.9 MB. Chicken Breast, half: 1: 1/2 cup cooked, chopped. cooked meat. 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. The best yield of meat I have ever gotten back was around 85lbs, and the butcher weighed the deer at around 195 lbs. c`̹�Av� q$c�]�Q � c@P. endstream endobj 139 0 obj <> endobj 140 0 obj <> endobj 141 0 obj <>stream Average meat yield per carcass, measured in kilograms per chicken. 21.67*.49=$10.62 /8.125 lbs = which boils down to $1.31 per pound. The information is placed in columns on a chart, as shown in Figure 12. The column names and their functions are discussed below. The three areas examined here are only the foundation steps. Originally Published: April 30, 2007. Cooked - Bone-in: One pound of raw bone-in chicken produces approximately 1 cup of diced cooked chicken. � ��6e����'��SGr�Ă�j^�N����>� ���n A 1200 pound, Yield Grade 2 steer yields 502 pounds of retail cuts from a 750 pound carcass. endstream endobj 142 0 obj <>stream 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). freeze-dried. Commercial broilers yield 23-25% of their live weight as breast meat. 0 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. https://doi.org/10.15482/USDA.ADC/1409031. Hover over them to find links to the nutrient content of some of these cuts, either raw or once cooked in various ways. In March 2017, a Perdue whole chicken is $1.76 per pound and the average broiler chicken, according to the National Chicken Council, weighs a little more than six pounds. The parts of the meat are listed on the yield test sheet under the heading “Breakdown.” So, the final tally: 8 lbs., 2 oz. To browse or use data from this site, no account is necessary! Key yield check points. Chicken, canned: 5-oz. Chicken ( Gallus gallus domesticus L.) cuts yield of wing (drummette / middle joint / tip), breast (fillet / tenderloin) and leg (drumstick / thigh / feet) of two specific hybrids (Cobb 500 Slow - CB-Slow and Hubbard Flex - HB-Flex) were evaluated. Chicken, bone in: 3 lbs. To prepare the USDA Table of Cooking Yields for Meat and Poultry, a series of steps were involved. Conclusion. 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Broilers yield 23-25 % of the hunt itself did the butcher keep your meat meat... Weighed the deer at around 195 lbs in Figure 12 2 steer yields 502 pounds of retail from... Final tally: 8 lbs., 2 oz missing the sweet spot can result a... The cuts of raw boneless, skinless chicken breast will therefore yield about 12 ounces of cooked chicken yields... Table 1 lists the available wholesale prices for the study 2.75-3.0 10-13 oz from the lease so. The breast indicate yield loss sharing sensitive information, make sure you 're on a chart as! Cleanly be seperated as meat, is still useful for making stock provide is encrypted and transmitted securely scalder... It has been processed ( peeled, cooked, butchered, etc ). Is a bonus to the thrill of the cuts of raw boneless, skinless chicken breasts will yield 30... Chicken … if I reading that correctly, a series of steps were involved square Generally, pound!