One pound of raw boneless, skinless chicken produces approximately 3 cups of diced cooked chicken. Cooked - Bone-in: One pound of raw bone-in chicken produces approximately 1 cup of diced cooked chicken. (1,720 KSh. 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% Breast 87% Crawfish Tail 12% Breast Quarter 75% Back 23% Drum 69% Flounder Filet Without Skin 41% Leg 75% Frog Legs Flesh 65% divide 5 pounds by 0.28 (28%) to find 17.9 pounds of whole chickens. Roasters=75%. Conversely, to find out how much skinless, boneless breast meat your 5 pound chicken will yield, multiply 5 by 0.28 to get 1.4 pounds (1 pound 6 ounces). Statistical analysis showed that there were no significant differences in the mean percent yields of clean birds from the different sources (p> 0.05) ( Tables 3 , 4, 5, 6 , and 7 ). For Broilers =70%. the total standard yield will be reduced to 66 percent for chicken and 73 percent for turkey. Once found, yield percentages (or yield factors as they are sometimes called) are used in quantity calculations. The breast meat is the most expensive part of the bird when cut up and should be priced higher for the labor involved. And whole birds such as chicken and turkey (under 12 lbs) also yield about 60% meat. 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. Cooked - Whole: Raw whole chicken with bones produces approximately 1 … Example: To know how much weight in whole chickens you must buy to have 5 pounds of breast meat, use the Whole Chicken table. = 1,710 KSh. So when purchasing raw meat, increase the amount purchased based on what the actual cooked amount of meat you’ll need. Commercial broilers yield 23-25% of their live weight as breast meat. A paper that was published in Poultry Science (Brake et al 1994) provides some interesting equations that can be used to calculate carcass yield and offal production from the three major strains of turkeys on the market today, at given body weights. Main feature (standalone item such as a boneless steak, prime rib, chicken breast, etc)- 8 ounces per serving 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. 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. Basic Meat Serving Size Tips. The total cost of feed therefore per bird for an entire batch cycle of 72 weeks is. 1 Response. All other yields representing each component part are required in the formulation to provide the total standard yield. ...divide this feed cost, by the number of eggs produced per layer bird on average, throughout the same 72 week batch cycle and you get: = 5.80 KSh. The term you are looking for is Dressing Percentage or % Carcass Yield. markets, dark meat yield is more impor-tant than white meat yield to those pro-ducing for the domestic market, yet for integrations that are exporting to Europe, white meat yield is the driver. The mean percent yield values for clean carcass for birds from the farms range from 64.10 to 74.34% ( Tables 3 , 4, 5, 6 , and 7 ). Dividend yield is a calculation of the amount (in dollars) of a company’s current annual dividend per share divided by its current stock price: Current annual dividend per share/current stock price For example: A company that pays $2 in dividends on an annual basis with a stock price of $60 has a dividend yield of 3.33%. 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