• The lowest price is not always the best price.
• Account for good value and compare like items when comparing prices.

To determine your cut loss, use the following Yield Cost Analysis Calculations chart.

• Do I have staff with meat cutting skills?
• Do I have the equipment and work area?
• Do I have the necessary cold storage space?
• Can I use all the trimmings in a cost-effective manner?
• Can I afford the cost of labour for cutting my own portions?
• Will in-house cutting provide product consistency?
• If I buy aged meat can I use it all before the shelf life expires?
• If I buy meat with no grade or quality assessments will I get customer complaints on eating quality?

1. Identify the items being tested.
2. Identify all first and secondary portion cuts, any bone, trim and fat.
3. Record their weights.
4. Calculate the weight percentages of all items and record.
5. How many people are you feeding?
6. What is the price you paid for your beef?
7. What is the serving size you are going to use? ie 225g
8. Determine which yield matches your product.

Reference Chart A - Average Cooked Yield Chart The following chart shows average yields after cooking that can be expected from a variety of cuts. Exact yields vary from roast to roast of the same cut. The averages will help with planning and forecasting food costs. Beef Cut Percent Yield Degree of Doneness Inside Round (Untrimmed) 79% Medium Rare Outside Round (Heel Out) 75% Medium Sirloin Tip 70% Medium Well Beef Chuck (Shoulder Clod) 78% Medium Rib Eye (Lip On) 87% Medium Rare Tenderloin (Side Muscle On) 83% Medium Rare Rib Roast (Bone In) 67% Medium Rare *Research done with US product, 1/2 inch trim, oven temperature 150°C. Source: Beef cooking guidelines for foodservice, 1991, Texas A&M.;

Reference Chart B Style of Beef Rib Roast Raw Weight Cooked Weight Percent Yield Degree of Doneness Banquet Rib (low temp cooking 250ºF) 7.6 kg 6.97 kg 64.6% Rare 140ºF Banquet Rib (high temp cooking 350ºF) 7.65 kg 5.78 kg 56.4% Rare 140ºF FCO (low temp cooking 250ºF) 7.0 kg 6.3 kg 70.8% Rare 140ºF FCO (high temp cooking 350ºF) 6.82 kg 5.21 kg 59.7% Rare 140ºF Lip On Rib Boneless (low temp cooking 250ºF) 5.94 kg 4.68 kg 68.7% Rare 140ºF Lip On Rib Boneless (high temp cooking 350ºF) 6.4 kg 4.45 kg 57.2% Rare 140ºF Beef Information Centre and Southern Alberta Institute of Technology Culinary Arts Program 2000. Roasts were cooked in convection oven set at 350ºF and slow cooked oven set at 250ºF. Tail of 2 x 2.

Yield Cost Analysis Calculations