Recipe Yield & True Cost Calculator
That $8.00 a pound brisket is never really $8.00 a pound. After trim, bones, and cook loss, you’re paying for product that never reaches the plate. Know your yield or you’re pricing blind.
Enter what you bought and what’s left after trim or cooking to see your yield, your true cost per usable pound, and your cost per portion.
Yield % = (Usable Weight / As-Purchased Weight) * 100
Yield & Portion Calculator
What you started with: the full weight as it came in from the vendor.
What’s left after trimming, butchering, or cooking. Weigh it, don’t guess.
Your invoice price per pound. Needed for cost results.
Ounces per plate. Needed for portion count and cost per portion.
Yield %0.0%
Waste %0.0%
Total Purchase Cost—
True Cost per Usable lb—
Portions per Batch—
Cost per Portion—
Enter your numbers and tap calculate.