If I reading that correctly, a 195 live weight deer would yield 88lbs of meat. h޴Vێ�F}�+�"S�n���ڬFyh�m �4���S\쁙�*%�l#��9Uu�`��á��5M��%$0��_aAb1�t��l���e^/g��M���â(�L�|Mu��`_���ʀ��a�b\�܇di�� P@`*��]Qg�|h��R���uN������C_@ z��;b �����O����J���38�'����BGc��5ܞk��g�!���β �֏)�c'I���O�.��K�K�e�:VX��yCx��O�j \B����������:K�1I�~)�ʤ���W)���@�ߗ���NQ|Y9��rm`�p_T:�N�b$�\j�];w[���W��l��.>�@��0��=$���v�o%�Q��$��D����Z���Z�2չ��2 Chicken, whole: 2 to 3 lbs. USDA Table of Cooking Yields for Meat and Poultry. An official website of the United States government. To browse or use data from this site, no account is necessary! Chicken, bone in: 3 lbs. https://doi.org/10.15482/USDA.ADC/1409031. The best yield of meat I have ever gotten back was around 85lbs, and the butcher weighed the deer at around 195 lbs. There are key points along the processing line where losses, often known as hidden losses, occur, and these are the ideal points for monitoring. All animals are built … The document is being updated. Turning that carcass into individual cuts of meat; the average yield for bone-in cuts is 75-80 percent of carcass weight for pork, 65-70 percent for beef, and 70-75 percent for lamb. c`̹�Av� q$c�]�Q � c@P. Dr. Raines points out that aging and further processing can decrease your final product weight. tables of weight yield factors due to different cooking methods for about 700 foods and dishes are presented. by Kevin Steffey. Popular Videos. The information is placed in columns on a chart, as shown in Figure 12. The bullet missing the sweet spot can result in over a 10 lb loss in deer meat. Where recent analytical data were not available, data in AH-102 were applied freeze-dried. Chicken, mixed pieces: 67 pounds of chicken mixed pieces will provide 100 servings: Cooked - Boneless: One pound of raw boneless, skinless chicken produces approximately 3 cups of diced cooked chicken. Accessed 2021-01-11. I got 4 pounds, 5 oz. How Much Meat From a Deer-Quick and Easy Way to Estimate Venison Yields. The scalder operation should be run to reduce this as much as possible. %PDF-1.5 %���� Generally, 3/4 pound of boneless skinless chicken breasts will yield 2 cups of cubed cooked chicken. Database contains current and past data on hogs and pork, cattle and beef, veal, and poultry, including trade by country. USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update... https://data.nal.usda.gov/dataset/usda-table-cooking-yields-meat-and-pou... (dataset) Roseland, Janet M.; Nguyen, Quynh Anh; Williams, Juhi R.; Patterson, Kristine Y.; Showell, Bethany; Pehrsson, Pamela R.. (2017). Surprisingly, this is a major factor and affects the yield significantly. 152 0 obj <>stream I would believe this to be accurate. Chicken, canned: 5-oz. 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. If you like dark meat, you can probably get thighs for well under $1 a pound, and a yield of more than 50% of meat per pound. 2 to 3 cups cooked, chopped. As you can see, 4 ounces raw is comparable to 3 ounces cooked calorically. Meat Cut Yield - Did the butcher keep your meat? 21.67*.49=$10.62 /8.125 lbs = which boils down to $1.31 per pound. (capon) 2 1/4 lbs. Cornish Game Hens=65%. Larger chickens should yield more. Sixteen ounces (1 pound) of raw boneless, skinless chicken breast will therefore yield about 12 ounces of cooked chicken. The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely. 86535 CVP Chicken Quarters 16 Head 44-48 2.75-3.0 10-13 oz. Sign-up for recipes to … � ��6e����'��SGr�Ă�j^�N����>� ���n A 1-page guide to expected meat yields for beef, pork and lamb. Chicken ( Gallus gallus domesticus L.) cuts yield of wing (drummette / middle joint / tip), breast (fillet / tenderloin) and leg (drumstick / thigh / feet) of two specific hybrids (Cobb 500 Slow - CB-Slow and Hubbard Flex - HB-Flex) were evaluated. According to CloveGarden, a 2 pound fish yields approximately 1 pound of skin-on-filet (50%) or just 10 ounces of skin-off fillet (about 30%). Yield grading provides an estimate of the percentage of boneless, closely trimmed retail cuts from the four beef primal cuts (chuck, rib, loin and round). PDF document, 4.9 MB. You can also lose additional meat of 5 lbs in the butcher shop. Some consumers are intimidated to cook a whole chicken though there are many recipes for it. N … Yield in culinary terms refers to how much you will have of a finished or processed product. A 3-1/2-pound whole chicken will yield about 3 cups of diced cooked chicken. There are various writeups if you do a google search for "chicken yields". That’s $10.56 for a whole chicken, but not all of that is meat. The column names and their functions are discussed below. Some of the more common factors and … The reason for the lower yield is due to the amount … One of fish varieties offered at the restaurant is Dover sole. Data were obtained through recent contract analyses performed at the University of Wisconsin and Texas Tech University on a number of meat and poultry products. Many aspects combine to determine venison yields. To help understand the 25 percent shrinkage rate, compare the calories of 4 ounces of raw chicken breast (134 calories) to 3 ounces of cooked chicken breast (139 calories). USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. 64 97633 CVP Leg Quarter 4/10 Lb 40 RSB 10-14 oz. 138 0 obj <> endobj All chicken portraits are by Diane Jacky and are used by permission. stew meat: • Top round • Bottom round • Eye of round • Tip (Knuckle) • Ground beef • Stew meat Factors Affecting Yield of Retail Cuts There are several factors that can influence the amount of meat that will be wrapped for the freezer. The chart's original title was the ICYouSee Handy Dandy Chicken Chart. The .gov means it’s official. Chicken, boned: 1 lb. The information on this page (the dataset metadata) is also available in these formats: USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Roasters=75%. To prepare the USDA Table of Cooking Yields for Meat and Poultry, a series of steps were involved. h�b```f``Rd`d``���À f� �����&Ӽ�W�nM�ʐ�|~5��!=�8mٗ�+�K�� v�������U'k���� ?��I/��T�t�xw�Gg��T��N}� ������ ���h#������b`�� �,@�v8ӧ�f��x �_� 2 1/2 to 3 cups cooked, diced. >�MQ*S�{Zj#6�θ����\g�:QC4|tB�v�Pʑ}t����Z�9��J�r���e�jV���c���P�[�u]��d��mM$���)��ވdݱl��3���I��Hb�K0���X7$��q��v�؃�}g���q�&�L��5c��D/�=�/��Z¥��ㆪ'5�3. %%EOF The site is secure. endstream endobj 139 0 obj <> endobj 140 0 obj <> endobj 141 0 obj <>stream The ERS Weekly Retail Food Sales data product shows how retail food sales have changed during the COVID-19 pandemic. Trim Weight. Before sharing sensitive information, make sure you're on a federal government site. 0 Key yield check points. NAL Home | USDA.gov | Agricultural Research Service | Plain Language | FOIA | Accessibility Statement | Information Quality | Privacy Policy | Non-Discrimination Statement | USA.gov | WhiteHouse.gov, Providing Central Access to USDA’s Open Research Data, 005:040 - Department of Agriculture - National Research. The parts of the meat are listed on the yield test sheet under the heading “Breakdown.” A misplaced shot can hamper fleshy regions that yield more meat. Common Product Yields POULTRY AND FISH Game Hen With Neck and Giblets 91% Bass Without Skin Filet 59% Breast Skin On 74% Clams Edible Portion 15% Chicken Broiler/Fryer Without Neck/Giblets 89% Cod Filet Without Skin 30% Drum 63% Crab Blue From Shell 17% Thighs 70% Dungeness From Shell 27% Wings 50% King From Shell 25% Cooked - Whole: cooked meat. ccwhoss2. 1 tsp. Conclusion. Hover over them to find links to the nutrient content of some of these cuts, either raw or once cooked in various ways. Cooked - Bone-in: One pound of raw bone-in chicken produces approximately 1 cup of diced cooked chicken. The USDA Table of Cooking Yields for Meat and Poultry was developed with the focus on meats and poultry since most of these products are cooked during the preparation process, resulting in changes in yields. can: 1/2 cup drained: Chicken, whole: 5 lbs. To submit, please register and login first. hޤUmk�0�+�q�����PI�t��uh!�DK�l���~wg�MJ��!������(Q~ ��� ������&�k*�GZ���pv&&UQ��>[Z4!�p;��G{���r�*.�"Ӫ��9�k�����\� ���*5v!f�S17�v9.��d2���$��X���dEcй%�Q�L�A~�Z̟�晉��->b�Y��B�(1���M��Z� )Źi��V��٦�g��q��AOF�1St�dt������n�_��vY����lg#��,��b}=g�H��݁�¶?�%�u��U-~�ҭQ�[�_��j��q�������4�;�f5x��)��r?�.Di-҇ߖ����z~X{m��B�����y�0b��P)��M/N8�|��oci�TW!£*t�tL� a��e�%Jn��x�bB�wh�����)t�"���\�c���cr��R�7��� ��e�hT{�;4�*�>Zğ�Y�A蟬՗�b9k�)!��^���H�$ �B>�ⰸ�b]>�W��5��m;���Y����">d���+�:n�7�B���� I like the format of this chart and have been using it for a while now to do price comparisons between parts/whole and boneless or skinless, etc. Last modified on 19 April 2020. The weight yield factors in the tables are based on data in the pertinent literature and on analytical results from our own studies [5-8, 10-11]. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. Note: This high chick yield would be acceptable if the chicks do not arrive on the farm on the same day as hatch. 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. Commercial broilers yield 23-25% of their live weight as breast meat. For most hunters, the venison acquired during a hunt is a bonus to the thrill of the hunt itself. The term you are looking for is Dressing Percentage or % Carcass Yield. A total of 150 birds of each hybrid (grown in separate sheds under same management) were utilized for the study. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols. USDA Agricultural Research Service. It was a cold Dec morning and the butcher was 5 miles from the lease, so I did not field dress the deer. Flock 1 has chick yields within the acceptable range. h�bbd``b`z $C�C�`~$X �o?�$A������ )[� Please note the chicken … So how the beef is fabricated by the meat processor, boneless or bone-in, can provide another and potentially confusing source of variation in how much beef the consumer is receiving. cooked meat. According to that chart the raw yield of meat and skin for a whole chicken is 70% of the original weight. USDA Table of Cooking Yields for Meat and Poultry, Release 2 Data Dictionary, USDA Table of Cooking Yields for Meat and Poultry (2014), USDA Table of Cooking Yields for Meat and Poultry, Release 2, https://doi.org/10.15482/USDA.ADC/1409031, National Agricultural Library Thesaurus Term, USDA Table of Cooking Yields for Meat and Poultry. Common Cuts of Raw Chicken The images below represent some of the cuts of raw chicken most commonly encountered in retail stores. endstream endobj 142 0 obj <>stream Average meat yield per carcass, measured in kilograms per chicken. These data, derived from NDL studies, will have benefits for researchers, scientists, nutrition professionals, industry officials, and Professional recipes should always state a yield; for example, a tomato soup recipe may yield 15 L, and a muffin recipe may yield 24 muffins. By misjudging field-dressed weights of whitetails, hunters often have unrealistic expectations of how much venison they should receive from their butcher. A ction: Check the chick yield from this ßock again and if it is still high, use table below to investigate the cause of the high chick yield. The chart from Meyn is a great visual to gauge equipment performance. Of the retail cuts, on a carcass weight basis: 31% are steaks 31% are roasts 38% is ground beef and stew meat Originally Published: April 30, 2007. 144 0 obj <>/Filter/FlateDecode/ID[<49B8B384310C761C70082C5B5BE93E84><1427F2B62376024698910A063F6182D9>]/Index[138 15]/Info 137 0 R/Length 53/Prev 92757/Root 139 0 R/Size 153/Type/XRef/W[1 2 1]>>stream The volume of meat produced will be the sum of various gains and losses that occur during processing. January 07, 2021 3:00 PM Weekly Retail Food Sales. Chives, fresh: 1 tbsp. The white over-cooked areas of the breast indicate yield loss. For Broilers =70%. Chocolate, unsweetened: 1 oz. Livestock and Meat International Trade Data. of breast meat and 3 lbs, 13 oz of dark meat (not completely dark, some of this was off the back, the wings, etc.) This is the total yield weight of meat for your Primary Usage Items. 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. Yield can also refer to the amount of usable product after it has been processed (peeled, cooked, butchered, etc.) The three areas examined here are only the foundation steps. random 97880 CVP Breast Quarter 2/20 Lb 40 RSB 10-14 oz. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. Shooting the hind leg can result in a 6 lb loss of meat. Chicken Breast, half: 1: 1/2 cup cooked, chopped. Figure 12: Meat cutting yield test . Waste Weight endstream endobj startxref 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. So, the final tally: 8 lbs., 2 oz. Federal government websites often end in .gov or .mil. Meat only is 58%. Although a neck-shot mature buck can yield a big amount of steaks, chops, hamburger and stew meat, the amount of meat seems minuscule when compared to the meat yield of domestic animals. PDF document, 31.1 KB. 1 square And as people have mentioned, every thing that can’t cleanly be seperated as meat, is still useful for making stock. A 1200 pound, Yield Grade 2 steer yields 502 pounds of retail cuts from a 750 pound carcass. Yield of carcass, commercial parts, and the meat, skin, and bone components of the major parts were determined on eight commercial strains of chicken broilers raised in Canada. A 1200 pound, Yield Grade 3 steer yields 435 pounds of retail cuts from a 750 pound carcass. Does will yield around 30 to 40lbs of venison once cleaned due to their smaller size. 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