Get your yield percentage by converting the edible product weight into a percentage. See how Meat Price changes affect your profit and what you need to sell your butchered cuts for to maintain your profits. Doing the math, a 4 whole pound flounder will yield only 1.4 pounds of flounder fillet (4 lbs x .35 = 1.4 pounds). A record of the number of portions of every item sold on a menu. Costing calculators Improve your profit margins with simple, step-by-step guides and blank templates to … The formula for calculating average sales per customer. How does this compare… Edible Portion Price per Pound at $7.30/lb 12 oz portion cost was $5.48 35% food cost you would be $15.66 just for 12 oz Ribeye FORMULA = Original Cost Factor per lb. x New Purveyor price per lb. But if you purchase the same size (say a beef tenderloin 189 6-7 lb avg) then using the Butchering Yield Form below can help set standards in your establishment based upon the exact cuts you expect and the skill of your best butcher. Supply a butcher’s yield test using cooking the books program, using a protein2. Its very important for us! The two important parts of yield testing are – BUTCHER’S TEST The butcher’s test, as the name states is mainly done for meats, fish and poultry purchased as wholesale cuts. Learn languages, math, history, economics, chemistry and more with free Studylib Extension! read 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. (get membership info). According to Matt’s site, a whole flounder only yields 35% of skinless fillet. Yield percentages are the ratio to total weight values found for usable meat on the meat cutting yield test sheet and the saleable weight found on the cooking loss test. The Beef Butchering Yield Form is available to Premium Members 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. (400 ÷ 750) × 100 = 53.33% for the canned tuna. By plugging a few numbers into this interactive tool, users can generate a report that estimates cutout weights for individual animals, differentiated by USDA yield grade, cutting style, external fat trim level and initial live animal or carcass weight. Feel free to send suggestions. Shrinkage, waste and trim are significant factors that can negatively impact your bottom line. Yield grade 1 carcasses tend to be leaner and more heavily muscled when compared to the other yield grades, and also provide a greater amount of beef to the consumer when fabricated into retail cuts. Raw Weight is the weight of the meat after removing it from cryovac and discarding the blood. another form b) Process your product accordingly, measure and record the waste or trim weight. Formula EP weight/AP weight = EP percentage (%) Example Green Beans – 4 Lb. You will usually have some blood/liquid loss so the weight is typically less than the Cryovac Weight. Find your profit margins from any butchered carcase. Develop a basic understanding of pork yield figures from farm to plate. Edible portion is the yield after the product is trimmed for use. Title: Microsoft Word - simple_yield_test.doc Author: Administrator Created Date: 1/30/2007 12:14:49 PM Entree, Main and dessert 1(c) indirect expenses 2(A) Butcher test or butcher yield test: A butcher’s yield test is a useful tool for evaluating the quality and yield of meat, fish, and poultry. B) (5000 ÷ 7750) x 100 = 64.51% for the salmon. Once found, yield percentages (or yield factors as they are sometimes called) are used in quantity calculations. Also, how is the butcher test calculated? = Adjusted Edible Portion Price per lb. Retail Meat Cut Yield Test. Choice, weighing 38 pounds 12 ounces and purchased from a dealer at $3.19 per pound. It is used to determine the standard yield and portion cost for those items portioned before cooking. 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. Here’s how you can sharpen your high-quality butcher knives like a professional In this article, we discuss how to sharpen your butcher knives like a professional, as well as where to buy a butcher knife sharpener to give you the best results. The formula is EP weight ÷ AP weight × 100 = yield %. Example: $1.70 x $4.65 = $7.91 Edible Portion per Pound Price (was $7.30 per lb.) Once you have standardized yields you can then compare everyone’s work against that standard and help train your staff on how to increase their skill so as to meet the standard. Formula: Original Cost Factor per lb. I appreciate the forms you have posted on your site. The Kitchen Code: Ethos of the Professional Kitchen, Food Purchasing and the Art of Food Cost Control, Food Inventory Control – Taking Inventory, Inventory Control – Product Credits & Transfers, Food Inventory Control – Analyzing the Food Inventory Sheet, Inventory and Recipe Management Software Best Practices, mise en place – a Way of Life in the Kitchen, Plate Cost – How To Calculate Recipe Cost, Break Schedule for Cooks Restaurant Employees, Restaurant Kitchen Schedule Template Excel. #stories. EP/5 Lb. If you have two Primary Use items then this is the yield quantity of your Primary Use Yield B items. In the example it is for 8 oz Center Cut tenderloin steaks. If you break-down beef, lamb, pork, and other primal cuts or sub-primals into steaks and other products for your restaurant then knowing your actual yields, and the accuracy of your meat cutters, is essential to managing your yields and your costs. D. Begin the procedure with the NFC. The Butchers Yield Test From thekitchenbadass .wordpress .com - April 21, 2014 12:02 AM The purpose of a butchers yield test is to find the accurate costs of … New fabricated cost divided by new fabricated weight = APC. Begin by weighing the product before cleaning. However, if you were cutting NY steaks then you might only have one Primary Use Yield A item (Center cut NY steaks), no Primary Use B items, and a Secondary Use of Vein Steaks or Breakfast Steaks which would then have a quantity rather than a weight. This will give you a percentage. Customized Cost, Profitability, Retail Forecasting Model, Retail Meat Margin, Retail Meat Markup. To calculate a butcher test's results simply change the values for the indicated variables below to match yours-the formulas will do the rest. C. Use market prices for fat, bone, and usable trim. Once the butcher or prep cook has done the indicated test, the respective parts need to be weighed again and from these results the proper factor is derived using the "YIELD TEST FACTOR calculator". A butcher’s yield test is a useful tool for evaluating the quality and yield of meat, fish, and poultry. The yield percentage can be calculated using the formula: (EP/AP)*100. Is the yield quantity of your Primary Use Yield A items. Profitability, Retail meat Markup catering and Retail butchers hard to find accurate. Sometimes called ) are used in quantity calculations only yields 35 % of skinless fillet 5. The scrap meat for your Primary use yield b items, yield percentages ( or yield factors as are! ÷ 750 ) × 100 = yield % is a useful tool for evaluating the and. 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