Yield & trim calculator
Weigh a piece as it comes in and again after each step, trimming, bones out, cooking, carving, and see what's left to serve and what a usable kilo really costs against the price on the invoice, with the trim you keep counted back. Get the portions it gives and how much to buy, print a yield card, keep a yield book that averages repeat tests, and see what a price change or buying it ready-cut would do.
Help and background Back to the tool
How it works
- 1 Put in what you bought: the weight straight from the box, the price on the invoice, and the container if you weigh in one.
- 2 Add each step you do, like trimming, bones out, cooking and carving, and weigh what's left after it or the pile that came off.
- 3 Tick Keep for trim you'll use or sell, and say what it's worth. It comes off the cost of what you serve.
- 4 See the share left to serve, what a usable kilo really costs, the portions it gives and how much to buy for a count.
- 5 Print a yield card, keep a yield book that averages repeat tests, and check a new price or buying it ready-cut.
Free, with no account. Everything is worked out on this page: your weights, prices and yield book are never sent to us or put in a link. Remember keeps them on this device, and only while it's on.
Good to know
- Why not use the price on the invoice?
- You pay for the whole piece, but you serve only part of it. If half a brisket's weight goes to fat and cooking, every kilo you serve costs about twice the invoice price. Costing a dish on the invoice price makes it look cheaper than it is.
- What does the trim I keep do?
- Bones for stock, ends for a staff meal or a special: if you'd otherwise buy it, it's worth something. Say what a kilo of it is worth to you, and that comes off the cost of the part you serve. Leave Keep off for trim that's thrown away.
- Why test the same thing twice?
- Yields move with the supplier, the grade, the size of the piece and who's cutting or cooking it. One test is a start. Give repeat tests the same name and the yield book averages them and shows how far apart they are. There are no typical yields built in: the numbers are always your own.
- What about food safety?
- This works out weights and costs only. Cooking, cooling and keeping trim follow your health unit's rules. Guidance, not food-safety advice.
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