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% Sign-up for recipes to … A 1200 pound, Yield Grade 2 steer yields 502 pounds of retail cuts from a 750 pound carcass. Key yield check points. of breast meat and 3 lbs, 13 oz of dark meat (not completely dark, some of this was off the back, the wings, etc.) A misplaced shot can hamper fleshy regions that yield more meat. Chicken, whole: 2 to 3 lbs. There are key points along the processing line where losses, often known as hidden losses, occur, and these are the ideal points for monitoring. These data, derived from NDL studies, will have benefits for researchers, scientists, nutrition professionals, industry officials, and To submit, please register and login first. Dr. Raines points out that aging and further processing can decrease your final product weight. 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. Waste Weight Meat only is 58%. The volume of meat produced will be the sum of various gains and losses that occur during processing. 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). 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. >�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. The scalder operation should be run to reduce this as much as possible. Last modified on 19 April 2020. The information is placed in columns on a chart, as shown in Figure 12. Some consumers are intimidated to cook a whole chicken though there are many recipes for it. To prepare the USDA Table of Cooking Yields for Meat and Poultry, a series of steps were involved. random 97880 CVP Breast Quarter 2/20 Lb 40 RSB 10-14 oz. 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. 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 term you are looking for is Dressing Percentage or % Carcass Yield. Generally, 3/4 pound of boneless skinless chicken breasts will yield 2 cups of cubed cooked chicken. %PDF-1.5 %���� One of fish varieties offered at the restaurant is Dover sole. Cooked - Whole: 152 0 obj <>stream According to that chart the raw yield of meat and skin for a whole chicken is 70% of the original weight. You can also lose additional meat of 5 lbs in the butcher shop. Shooting the hind leg can result in a 6 lb loss of meat. Extremes of the poultry market Table 1 lists the available wholesale prices for the various carcase compo-nents for a few selected countries. USDA Table of Cooking Yields for Meat and Poultry. Chicken, bone in: 3 lbs. Average meat yield per carcass, measured in kilograms per chicken. Chicken, boned: 1 lb. 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. 3 cups cooked, diced. USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Hover over them to find links to the nutrient content of some of these cuts, either raw or once cooked in various ways. For Broilers =70%. The reason for the lower yield is due to the amount … 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. 2 1/2 to 3 cups cooked, diced. A total of 150 birds of each hybrid (grown in separate sheds under same management) were utilized for the study. c`̹�Av� q$c�]�Q � c@P. Popular Videos. 1 tsp. ccwhoss2. Surprisingly, this is a major factor and affects the yield significantly. 86535 CVP Chicken Quarters 16 Head 44-48 2.75-3.0 10-13 oz. Meat Cut Yield - Did the butcher keep your meat? And as people have mentioned, every thing that can’t cleanly be seperated as meat, is still useful for making stock. 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]. The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely. 64 97633 CVP Leg Quarter 4/10 Lb 40 RSB 10-14 oz. The chart's original title was the ICYouSee Handy Dandy Chicken Chart. 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. Chives, fresh: 1 tbsp. All chicken portraits are by Diane Jacky and are used by permission. 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 white over-cooked areas of the breast indicate yield loss. freeze-dried. The parts of the meat are listed on the yield test sheet under the heading “Breakdown.” As you can see, 4 ounces raw is comparable to 3 ounces cooked calorically. endstream endobj 139 0 obj <> endobj 140 0 obj <> endobj 141 0 obj <>stream This is the total yield weight of meat for your Primary Usage Items. PDF document, 31.1 KB. It was a cold Dec morning and the butcher was 5 miles from the lease, so I did not field dress the deer. can: 1/2 cup drained: Chicken, whole: 5 lbs. h�bbd``b`z $C�C�`~$X �o?�$A������ )[� Commercial broilers yield 23-25% of their live weight as breast meat. I got 4 pounds, 5 oz. That’s $10.56 for a whole chicken, but not all of that is meat. Figure 12: Meat cutting yield test . tables of weight yield factors due to different cooking methods for about 700 foods and dishes are presented. The column names and their functions are discussed below. Trim Weight. https://doi.org/10.15482/USDA.ADC/1409031. (capon) 2 1/4 lbs. 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). Does will yield around 30 to 40lbs of venison once cleaned due to their smaller size. Yield in culinary terms refers to how much you will have of a finished or processed product. An official website of the United States government. 1 square 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. 138 0 obj <> endobj There are various writeups if you do a google search for "chicken yields". 0 Chicken, canned: 5-oz. 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 �_� 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. 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. 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. Cornish Game Hens=65%. A 1200 pound, Yield Grade 3 steer yields 435 pounds of retail cuts from a 750 pound carcass. Accessed 2021-01-11. Sixteen ounces (1 pound) of raw boneless, skinless chicken breast will therefore yield about 12 ounces of cooked chicken. Please note the chicken … 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. 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 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. Note: This high chick yield would be acceptable if the chicks do not arrive on the farm on the same day as hatch. If I reading that correctly, a 195 live weight deer would yield 88lbs of meat. N … The .gov means it’s official. endstream endobj 142 0 obj <>stream Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. Before sharing sensitive information, make sure you're on a federal government site. 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 The breast meat is the most expensive part of the bird when cut up and should be priced higher for the labor involved. Chicken Breast, half: 1: 1/2 cup cooked, chopped. All animals are built … 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 Roasters=75%. Chocolate, unsweetened: 1 oz. They can be used to help estimate weight yield after cooking similar foods and dishes. The chart from Meyn is a great visual to gauge equipment performance. The best yield of meat I have ever gotten back was around 85lbs, and the butcher weighed the deer at around 195 lbs. Federal government websites often end in .gov or .mil. endstream endobj startxref Database contains current and past data on hogs and pork, cattle and beef, veal, and poultry, including trade by country. Where recent analytical data were not available, data in AH-102 were applied 2 to 3 cups cooked, chopped. A 3-1/2-pound whole chicken will yield about 3 cups of diced cooked chicken. 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. � ��6e����'��SGr�Ă�j^�N����>� ���n Some of the more common factors and … This guide contains most of the pertinent information for producers to be able to market meat directly to consumers in Pennsylvania. %%EOF Conclusion. 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���� 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 bullet missing the sweet spot can result in over a 10 lb loss in deer meat. 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. cooked meat. The site is secure. Flock 1 has chick yields within the acceptable range. To browse or use data from this site, no account is necessary! 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. By misjudging field-dressed weights of whitetails, hunters often have unrealistic expectations of how much venison they should receive from their butcher. Originally Published: April 30, 2007. 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. 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. cooked meat. Many aspects combine to determine venison yields. The document is being updated. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. 21.67*.49=$10.62 /8.125 lbs = which boils down to $1.31 per pound. 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%). Of the retail cuts, on a carcass weight basis: 31% are steaks 31% are roasts 38% is ground beef and stew meat I would believe this to be accurate. PDF document, 4.9 MB. by Kevin Steffey. For most hunters, the venison acquired during a hunt is a bonus to the thrill of the hunt itself. Common Cuts of Raw Chicken The images below represent some of the cuts of raw chicken most commonly encountered in retail stores. 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. Cooked - Bone-in: One pound of raw bone-in chicken produces approximately 1 cup of diced cooked chicken. USDA Agricultural Research Service. Yield can also refer to the amount of usable product after it has been processed (peeled, cooked, butchered, etc.) Livestock and Meat International Trade Data. January 07, 2021 3:00 PM Weekly Retail Food Sales. The three areas examined here are only the foundation steps. 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. Larger chickens should yield more. 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