How to calculate yield percentage
Yield is the share of what you buy that ends up on the plate. Bones, skin, peel, fat and cooking loss all reduce it. Because you pay for the whole purchased weight, the real cost of each usable kilo is always higher than the invoice price per kilo, and the lower the yield the bigger the gap.
Worked example: whole salmon
A 5 kg whole salmon at $18/kg gives 3.9 kg of trimmed, pin-boned fillet. You need 3 kg of fillet for the weekend.
Costing the fillet at $18/kg would make every salmon dish look 22% cheaper than it is. That is the most common reason protein dishes are under-priced.
Yield also changes how much you order. If the recipe needs 3 kg of fillet and the yield is 78%, ordering 3 kg of whole fish leaves you short by almost a kilo. Always convert usable needs back to purchased weight before you place the order.
Running a good yield test
- Use the same scale for both weighings and tare your containers.
- Prep exactly the way the recipe needs: if you portion steaks to 220 g, the offcuts are not part of the yield.
- Test more than one delivery; sizes vary, and so does yield.
- Write the result on the ingredient's inventory sheet or recipe card so the whole team uses the same number.
Using yield in costing and ordering
Put the yield into your recipe costs with the recipe cost calculator, and into your ordering so you buy enough to produce what the prep list needs. The par level calculator works in purchased units, so convert usable needs back to purchased quantities first.
Yield, trim and the cost of cooking loss
There are usually two yields that matter. Prep yield is what is left after trimming, peeling or boning. Cooking yield is what is left after the heat: roasts, braises and grilled meats lose moisture, while rice and pasta gain water. For dishes sold by cooked weight, combine them: a 75% prep yield followed by an 80% cooking yield leaves 60% of what you bought.
Some useful habits: label trimmed product with the date and yield so the next shift doesn't guess; repeat tests on a few deliveries before relying on a number; and compare the yields of different suppliers or cuts, since a cheaper case with a lower yield can cost more per usable kilo than a better one.
BrigadeKit keeps a yield % on every ingredient, applies it to every recipe that uses it, and lets you update it after a new test without re-costing anything by hand.
FAQ
Is a low yield always bad?
Not necessarily. A whole fish with a 45% yield can still be the cheapest way to buy fillet if the price per kilo is low enough. Compare suppliers on cost per usable kilo, not on invoice price.
Can I use published yield tables?
They are a useful starting point, but your own tests are better because yield depends on your supplier, the size of the product and how your team preps it.
Does yield apply to vegetables and fruit?
Yes. Peel, cores, stems, seeds and bruised parts all reduce yield. Pineapple, artichokes and leeks lose a lot; potatoes and carrots lose less. Test the items you use most.
What is a yield test?
A yield test is weighing an ingredient before and after prep to measure how much of it you can actually use. Do it a few times with different deliveries and average the results.
Should I measure yield before or after cooking?
Measure the step that matters for costing. For a portioned raw steak, measure after trimming. For a roast that is sliced after cooking, measure the cooked, sliced weight against the raw purchased weight, so cooking loss is included.
Can trim be used elsewhere?
Often, yes: bones for stock, trim for staff meals or sauces. If you use it, you can credit its value back, but keep the yield based on what goes into the dish you are costing.
How often should I redo yield tests?
When you change supplier, size or spec, or when food cost drifts without a price change. A change in yield is a common hidden cause of rising food cost.