Food & Bar
Yield Percentage (EP%)
Edible Portion (EP) divided by As-Purchased (AP) weight. Critical number for any chef costing a menu — trim, fat, and bone waste are not free.
FAQ
Why does EP% matter? +
If you buy beef tenderloin at $25/lb and the yield is 68% after trim, your real edible cost is $36.76/lb. Cost a menu off the $25 number and you'll lose money on every plate.
How do I measure yield? +
Weigh AP, fully trim/clean/portion it, weigh the usable EP. Calculate EP/AP. Do this 3 times and average — yields vary by season, supplier, animal.
What about cooking yield loss? +
This calc covers raw trim only. For cooked yield, add a second step: cooked-weight / trimmed-raw-weight. Beef loses ~25% in cooking; chicken breast ~30%.