Food & Kitchen
Meat Yield Calculator
A 10 lb brisket loses 30-40% to trim and cook. This calculator gives you finished edible weight from raw, by cut.
Edible yield (lb)
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- Yield %
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- Trim loss
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- Cook loss
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FAQ
Why does brisket lose so much? +
A whole packer has a thick fat cap that gets trimmed (15-25%), then the long cook renders out more fat and moisture (another 30-40%). A 14 lb raw brisket commonly ends as 7-8 lb of sliced meat.
Is yield the same every time? +
No. Quality of trim, cook temp, and fat content all change it. The percentages here are middle-of-the-road industry averages.