Find the true usable yield and real cost of trimmed food products.
Purchasing cost tells you what you paid for the product. Edible yield tells you what the usable product actually costs after trim, waste, bones, skin, fat, shells, or other losses are removed.
Edible Yield Calculator
Enter the purchased weight, usable edible weight, and purchase cost. The calculator will determine yield, waste, true edible-product cost, and optional portion cost.
How to Use the Edible Yield Calculator
1. Enter the As-Purchased Weight
Enter the weight of the product before trimming, cleaning, peeling, deboning, or preparation.
2. Enter the Edible Weight
Weigh the usable product after all normal trim and waste have been removed.
3. Enter the Purchase Cost
Enter the total amount paid for the original product.
4. Add a Portion Size if Needed
For menu costing, enter the portion size you actually serve.
5. Click Calculate Yield
The calculator will show the edible yield percentage, waste percentage, true edible-product cost, and estimated portion cost.
Why Edible Yield Matters
A product that costs $8.00 per pound but has an 80% yield does not actually cost $8.00 per usable pound.
Its true edible-product cost is:
$8.00 ÷ 80% = $10.00 per edible pound
That difference matters when costing proteins, seafood, produce, whole poultry, bone-in products, peeled vegetables, and any ingredient with meaningful trim or waste.
Use actual trim-test results whenever possible. Yield percentages can vary by product specification, supplier, season, and employee technique.