US Prep Yield Calculator Guide (2026): Raw-to-Cooked Cost Math

Prep yield is the hidden math behind every menu price.

If you cost recipes using raw weights only, you are underpricing everything. Trim loss, cook loss, and batch yield change the real cost.

This guide gives you a prep yield calculator you can use for meat, poultry, and batch prep in any U.S. restaurant.

Quick Summary

• Raw price is not real cost
• Use cooked yield % for every protein
• Yield math should be in every recipe card
• USDA yield benchmarks help you sanity-check your own data
• Update yields quarterly (monthly for smoked proteins)

The 3 Yield Types You Must Track

1. Trim loss (raw -> trimmed)
2. Cook loss (trimmed -> cooked)
3. Batch yield (dry -> cooked, or base -> finished sauce)

You can track them separately or combine them as one cooked yield. Either way, you must measure them.

Core Prep Yield Formulas

Usable (cooked) weight = Raw weight x Cooked yield %
Cooked cost per lb = Raw price per lb / Cooked yield %
Portion cost = Cooked cost per lb x Portion weight

If yield is 0, return 0 and fix your data. If the calculation results in NaN or Infinity, treat it as 0 and re-check inputs.

USDA Cooking Yield Benchmarks (Meat & Poultry)

Use these as starting points, then replace with your kitchen data.

Important: Smoked meats often yield lower than braised or roasted benchmarks. Track your own numbers and update quarterly.

Example #1: Brisket (Raw -> Cooked -> Portion)

Assumptions (example only):

• Raw brisket price: $6.20/lb
• USDA yield benchmark: 69%

Cooked cost per lb = 6.20 / 0.69 = $8.99
Cost per oz = 8.99 / 16 = $0.56
6 oz portion cost = 6 x 0.56 = $3.36

If you price brisket using the raw $6.20/lb number, your food cost will be wrong.

Example #2: Chicken Thigh (Braised)

Assumptions (example only):

• Raw price: $2.40/lb
• USDA yield benchmark: 68%

Cooked cost per lb = 2.40 / 0.68 = $3.53
Cost per oz = 3.53 / 16 = $0.22
5 oz portion cost = 5 x 0.22 = $1.10

Even low-cost proteins need yield math.

Example #3: Pork Backribs

Assumptions (example only):

• Raw price: $3.70/lb
• USDA yield benchmark: 82%

Cooked cost per lb = 3.70 / 0.82 = $4.51
Cost per oz = 4.51 / 16 = $0.28
10 oz portion cost = 10 x 0.28 = $2.80

Backribs look affordable until you price them correctly.

How to Measure Your Own Yields (Fast Method)

1. Weigh raw item (before trim)
2. Trim and weigh the usable raw portion
3. Cook to your normal method and holding time
4. Weigh the cooked product
5. Calculate cooked yield % and log it

Do this once per quarter per protein. Monthly if you smoke, braise, or change staff often.

Batch Yield for Rice, Sauces, and Bases

Yield math applies to more than meat.

• Rice: dry -> cooked yield (often 2.5x to 3x)
• Sauces: batch cost / total finished oz
• Marinades: track waste and spillage as a loss rate

If a base is used across 10 items, one yield error multiplies tenfold.

Yield Mistakes to Avoid

• Using raw price as the final cost
• Mixing smoked yields with roasted yields
• Measuring only one batch and never re-checking
• Ignoring trimming loss (it is real loss)
• Not updating yields when cooks or vendors change

Holding and Reheat Loss (Don’t Ignore It)

Holding time reduces usable weight, especially for smoked meats and fried items. If you hold hot items for service, measure post-hold weight, not just right-off-the-grill weight.

A 3-5% extra loss changes portion cost more than most owners expect.

Simple Yield Log (Example)

Keep this log in a shared sheet so your whole team sees the numbers. Update it quarterly.

Prep Yield Checklist

• Weigh raw, trimmed, cooked for each protein
• Record yield % and update quarterly
• Use cooked cost per oz on every recipe card
• Re-measure when vendors or cooks change
• Separate smoked yields from roasted/braised yields

Related Guides

• Loss Rate & Yield Guide
• Recipe Costing Guide
• BBQ Restaurant Cost Guide
• Chicken Restaurant Cost Guide
• Prime Cost Guide
• Food Cost Ratio Guide

Want Yield Math Done Automatically?

KitchenCost stores raw and cooked yields for each ingredient. Change one yield and every recipe cost updates instantly.

Try it here: KitchenCost

Sources

• USDA Cooking Yields for Meat and Poultry (Data.gov)
• USDA Cooking Yields for Meat and Poultry (USDA ARS PDF)