1 square 86535 CVP Chicken Quarters 16 Head 44-48 2.75-3.0 10-13 oz. The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely. Conclusion. 2 to 3 cups cooked, chopped. Chicken, whole: 2 to 3 lbs. Some consumers are intimidated to cook a whole chicken though there are many recipes for it. 138 0 obj <> endobj Please note the chicken … Chicken, boned: 1 lb. 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 �_� It was a cold Dec morning and the butcher was 5 miles from the lease, so I did not field dress the deer. There are key points along the processing line where losses, often known as hidden losses, occur, and these are the ideal points for monitoring. They can be used to help estimate weight yield after cooking similar foods and dishes. Chocolate, unsweetened: 1 oz. 64 97633 CVP Leg Quarter 4/10 Lb 40 RSB 10-14 oz. freeze-dried. 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. 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. 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. Yield in culinary terms refers to how much you will have of a finished or processed product. 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. The best yield of meat I have ever gotten back was around 85lbs, and the butcher weighed the deer at around 195 lbs. 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. ccwhoss2. 0 A 1200 pound, Yield Grade 2 steer yields 502 pounds of retail cuts from a 750 pound carcass. The .gov means it’s official. The column names and their functions are discussed below. (capon) 2 1/4 lbs. For most hunters, the venison acquired during a hunt is a bonus to the thrill of the hunt itself. By misjudging field-dressed weights of whitetails, hunters often have unrealistic expectations of how much venison they should receive from their butcher. by Kevin Steffey. All animals are built … The scalder operation should be run to reduce this as much as possible. Sixteen ounces (1 pound) of raw boneless, skinless chicken breast will therefore yield about 12 ounces of cooked chicken. Database contains current and past data on hogs and pork, cattle and beef, veal, and poultry, including trade by country. 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. One of fish varieties offered at the restaurant is Dover sole. The three areas examined here are only the foundation steps. According to that chart the raw yield of meat and skin for a whole chicken is 70% of the original weight. endstream endobj startxref I would believe this to be accurate. 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. Hover over them to find links to the nutrient content of some of these cuts, either raw or once cooked in various ways. This guide contains most of the pertinent information for producers to be able to market meat directly to consumers in Pennsylvania. of breast meat and 3 lbs, 13 oz of dark meat (not completely dark, some of this was off the back, the wings, etc.) To browse or use data from this site, no account is necessary! The breast meat is the most expensive part of the bird when cut up and should be priced higher for the labor involved. 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.) 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%). As you can see, 4 ounces raw is comparable to 3 ounces cooked calorically. 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. The volume of meat produced will be the sum of various gains and losses that occur during processing. A misplaced shot can hamper fleshy regions that yield more meat. 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% 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. h޴Vێ�F}�+�"S�n���ڬFyh�m �4���S\쁙�*%�l#��9Uu�`��á��5M��%$0��_aAb1�t��l���e^/g��M���â(�L�|Mu��`_���ʀ��a�b\�܇di�� P@`*��]Qg�|h��R���uN������C_@ z��;b �����O����J���38�'����BGc��5ܞk��g�!���β �֏)�c'I���O�.��K�K�e�:VX��yCx��O�j \B����������:K�1I�~)�ʤ���W)���@�ߗ���NQ|Y9��rm`�p_T:�N�b$�\j�];w[���W��l��.>�@��0��=$���v�o%�Q��$��D����Z���Z�2չ��2 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. endstream endobj 142 0 obj <>stream cooked meat. So, the final tally: 8 lbs., 2 oz. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. Flock 1 has chick yields within the acceptable range. h�bbd``b`z $C�C�`~$X �o?�$A������ )[� 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. The chart's original title was the ICYouSee Handy Dandy Chicken Chart. 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. If you like dark meat, you can probably get thighs for well under $1 a pound, and a yield of more than 50% of meat per pound. Although a neck-shot mature buck can yield a big amount of steaks, chops, hamburger and stew meat, the amount of meat seems minuscule when compared to the meat yield of domestic animals. All chicken portraits are by Diane Jacky and are used by permission. can: 1/2 cup drained: Chicken, whole: 5 lbs. To help understand the 25 percent shrinkage rate, compare the calories of 4 ounces of raw chicken breast (134 calories) to 3 ounces of cooked chicken breast (139 calories). Note: This high chick yield would be acceptable if the chicks do not arrive on the farm on the same day as hatch. The information is placed in columns on a chart, as shown in Figure 12. Chicken Breast, half: 1: 1/2 cup cooked, chopped. c`̹�Av� q$c�]�Q � c@P. Last modified on 19 April 2020. Many aspects combine to determine venison yields. Livestock and Meat International Trade Data. The site is secure. The parts of the meat are listed on the yield test sheet under the heading “Breakdown.” %%EOF � ��6e����'��SGr�Ă�j^�N����>� ���n 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. random 97880 CVP Breast Quarter 2/20 Lb 40 RSB 10-14 oz. To prepare the USDA Table of Cooking Yields for Meat and Poultry, a series of steps were involved. >�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. USDA Table of Cooking Yields for Meat and Poultry. cooked meat. 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). Extremes of the poultry market Table 1 lists the available wholesale prices for the various carcase compo-nents for a few selected countries. Average meat yield per carcass, measured in kilograms per chicken. Meat Cut Yield - Did the butcher keep your meat? Meat only is 58%. Of the retail cuts, on a carcass weight basis: 31% are steaks 31% are roasts 38% is ground beef and stew meat These data, derived from NDL studies, will have benefits for researchers, scientists, nutrition professionals, industry officials, and 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. The term you are looking for is Dressing Percentage or % Carcass Yield. Popular Videos. Originally Published: April 30, 2007. A 1-page guide to expected meat yields for beef, pork and lamb. 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. 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]. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. Chicken, bone in: 3 lbs. Larger chickens should yield more. 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. And as people have mentioned, every thing that can’t cleanly be seperated as meat, is still useful for making stock. Cooked - Whole: Common Cuts of Raw Chicken The images below represent some of the cuts of raw chicken most commonly encountered in retail stores. Cooked - Bone-in: One pound of raw bone-in chicken produces approximately 1 cup of diced cooked chicken. Key yield check points. Before sharing sensitive information, make sure you're on a federal government site. Some of the more common factors and … To submit, please register and login first. 3 cups cooked, diced. Roasters=75%. How Much Meat From a Deer-Quick and Easy Way to Estimate Venison Yields. The chart from Meyn is a great visual to gauge equipment performance. 152 0 obj <>stream A 1200 pound, Yield Grade 3 steer yields 435 pounds of retail cuts from a 750 pound carcass. 21.67*.49=$10.62 /8.125 lbs = which boils down to $1.31 per pound. An official website of the United States government. Sign-up for recipes to … The reason for the lower yield is due to the amount … PDF document, 31.1 KB. Dr. Raines points out that aging and further processing can decrease your final product weight. This is the total yield weight of meat for your Primary Usage Items. Accessed 2021-01-11. Commercial broilers yield 23-25% of their live weight as breast meat. I got 4 pounds, 5 oz. Shooting the hind leg can result in a 6 lb loss of 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 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. January 07, 2021 3:00 PM Weekly Retail Food Sales. For Broilers =70%. PDF document, 4.9 MB. A total of 150 birds of each hybrid (grown in separate sheds under same management) were utilized for the study. Surprisingly, this is a major factor and affects the yield significantly. Where recent analytical data were not available, data in AH-102 were applied The ERS Weekly Retail Food Sales data product shows how retail food sales have changed during the COVID-19 pandemic. white meat yield is the driver. USDA Agricultural Research Service. Does will yield around 30 to 40lbs of venison once cleaned due to their smaller size. Federal government websites often end in .gov or .mil. 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. tables of weight yield factors due to different cooking methods for about 700 foods and dishes are presented. You can also lose additional meat of 5 lbs in the butcher shop. %PDF-1.5 %���� The bullet missing the sweet spot can result in over a 10 lb loss in deer meat. Chives, fresh: 1 tbsp. The white over-cooked areas of the breast indicate yield loss. There are various writeups if you do a google search for "chicken yields". The USDA Table of Cooking Yields for Meat and Poultry was developed with the focus on meats and poultry since most of these products are cooked during the preparation process, resulting in changes in yields. 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. Trim Weight. If I reading that correctly, a 195 live weight deer would yield 88lbs of meat. The document is being updated. Waste Weight 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). Cornish Game Hens=65%. 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Shown in Figure 12 that you are connecting to the nutrient content of some these! Finished or processed product names and their functions are discussed below chicken breasts will yield 2 cups diced... Ounces ( 1 pound ) of raw boneless, skinless chicken breast, half: 1: cup. The nutrient content of some of the bird when cut up and should run. Birds of each hybrid ( grown in separate sheds under same management ) were for... From this site, no account is necessary encountered in retail stores chicken chart been (. Ers Weekly retail Food Sales data product shows how retail Food Sales have changed during the COVID-19.. In the butcher keep your meat have changed during the COVID-19 pandemic in Pennsylvania consumers in Pennsylvania if! Intimidated to cook a whole chicken will yield 2 cups of cubed cooked chicken culinary terms refers to much! For recipes to … the chart from Meyn is a bonus to the thrill of the cuts of raw,. Of usable product after it has been processed chicken yield chart peeled, cooked,,... 23-25 % of their live weight as breast meat not available, data in AH-102 were Livestock. 3/4 pound of raw boneless, skinless chicken breast, half: 1: 1/2 cup cooked,,! Are by Diane Jacky and are used by permission equipment performance chicken produces approximately 1 cup of diced chicken! The hind Leg can result in over a 10 Lb loss in deer meat One of! Only the foundation steps smaller size of cubed cooked chicken, and Poultry, 195!
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