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. Where recent analytical data were not available, data in AH-102 were applied The chart's original title was the ICYouSee Handy Dandy Chicken Chart. 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. 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. Larger chickens should yield more. And as people have mentioned, every thing that can’t cleanly be seperated as meat, is still useful for making stock. h�bbd``b`z $C�C�`~$X �o?�$A������ )[� They can be used to help estimate weight yield after cooking similar foods and dishes. Sixteen ounces (1 pound) of raw boneless, skinless chicken breast will therefore yield about 12 ounces of cooked chicken. � ��6e����'��SGr�Ă�j^�N����>� ���n Does will yield around 30 to 40lbs of venison once cleaned due to their smaller size. 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. random 97880 CVP Breast Quarter 2/20 Lb 40 RSB 10-14 oz. Conclusion. hVێ�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 cooked meat. Some of the more common factors and … Cooked - Whole: 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% A 1-page guide to expected meat yields for beef, pork and lamb. 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. Flock 1 has chick yields within the acceptable range. 0 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 �_� A 3-1/2-pound whole chicken will yield about 3 cups of diced cooked chicken. ccwhoss2. The best yield of meat I have ever gotten back was around 85lbs, and the butcher weighed the deer at around 195 lbs. The three areas examined here are only the foundation steps. Note: This high chick yield would be acceptable if the chicks do not arrive on the farm on the same day as hatch. Commercial broilers yield 23-25% of their live weight as breast meat. 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%). The document is being updated. 86535 CVP Chicken Quarters 16 Head 44-48 2.75-3.0 10-13 oz. Accessed 2021-01-11. USDA Table of Cooking Yields for Meat and Poultry. A 1200 pound, Yield Grade 2 steer yields 502 pounds of retail cuts from a 750 pound carcass. The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely. One of fish varieties offered at the restaurant is Dover sole. Waste Weight Chicken, whole: 2 to 3 lbs. 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. of breast meat and 3 lbs, 13 oz of dark meat (not completely dark, some of this was off the back, the wings, etc.) 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. Meat only is 58%. Chives, fresh: 1 tbsp. A total of 150 birds of each hybrid (grown in separate sheds under same management) were utilized for the study. https://doi.org/10.15482/USDA.ADC/1409031. The term you are looking for is Dressing Percentage or % Carcass Yield. The bullet missing the sweet spot can result in over a 10 lb loss in deer meat. 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. 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. All chicken portraits are by Diane Jacky and are used by permission. N … January 07, 2021 3:00 PM Weekly Retail Food Sales. The ERS Weekly Retail Food Sales data product shows how retail food sales have changed during the COVID-19 pandemic. That’s $10.56 for a whole chicken, but not all of that is meat. To submit, please register and login first. 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. 21.67*.49=$10.62 /8.125 lbs = which boils down to $1.31 per pound. Popular Videos. So, the final tally: 8 lbs., 2 oz. These data, derived from NDL studies, will have benefits for researchers, scientists, nutrition professionals, industry officials, and Chocolate, unsweetened: 1 oz. endstream endobj 139 0 obj <> endobj 140 0 obj <> endobj 141 0 obj <>stream Hover over them to find links to the nutrient content of some of these cuts, either raw or once cooked in various ways. PDF document, 31.1 KB. By misjudging field-dressed weights of whitetails, hunters often have unrealistic expectations of how much venison they should receive from their butcher. The .gov means it’s official. 3 cups cooked, diced. endstream endobj 142 0 obj <>stream The chart from Meyn is a great visual to gauge equipment performance. >�MQ*S�{Zj#6�θ����\g�:QC4|tB�v�Pʑ}t����Z�9��J�r���e�jV���c���P�[�u]��d��mM$���)��ވdݱl��3���I��Hb�K0���X7$��q��v��}g���q�&�L��5c��D/�=�/��Z¥��ㆪ'5�3. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols. Common Cuts of Raw Chicken The images below represent some of the cuts of raw chicken most commonly encountered in retail stores. To prepare the USDA Table of Cooking Yields for Meat and Poultry, a series of steps were involved. The site is secure. Generally, 3/4 pound of boneless skinless chicken breasts will yield 2 cups of cubed cooked chicken. There are various writeups if you do a google search for "chicken yields". tables of weight yield factors due to different cooking methods for about 700 foods and dishes are presented. This is the total yield weight of meat for your Primary Usage Items. The information is placed in columns on a chart, as shown in Figure 12. %PDF-1.5 %���� Before sharing sensitive information, make sure you're on a federal government site. Meat Cut Yield - Did the butcher keep your meat? This guide contains most of the pertinent information for producers to be able to market meat directly to consumers in Pennsylvania. Dr. Raines points out that aging and further processing can decrease your final product weight. I got 4 pounds, 5 oz. The volume of meat produced will be the sum of various gains and losses that occur during processing. hޤUmk�0�+�q�����PI�t��uh!�DK�l���~wg�MJ��!������(Q~ ��� ������&�k*�GZ���pv&&UQ��>[Z4!�p;��G{���r�*.�"Ӫ��9�k�����\� ���*5v!f�S17�v9.��d2���$��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���� In March 2017, a Perdue whole chicken is $1.76 per pound and the average broiler chicken, according to the National Chicken Council, weighs a little more than six pounds. The white over-cooked areas of the breast indicate yield loss. Federal government websites often end in .gov or .mil. According to that chart the raw yield of meat and skin for a whole chicken is 70% of the original weight. %%EOF Yield of carcass, commercial parts, and the meat, skin, and bone components of the major parts were determined on eight commercial strains of chicken broilers raised in Canada. For most hunters, the venison acquired during a hunt is a bonus to the thrill of the hunt itself. USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. You can also lose additional meat of 5 lbs in the butcher shop. stew meat: • Top round • Bottom round • Eye of round • Tip (Knuckle) • Ground beef • Stew meat Factors Affecting Yield of Retail Cuts There are several factors that can influence the amount of meat that will be wrapped for the freezer. A misplaced shot can hamper fleshy regions that yield more meat. Key yield check points. There are key points along the processing line where losses, often known as hidden losses, occur, and these are the ideal points for monitoring. All animals are built … USDA Agricultural Research Service. by Kevin Steffey. So how the beef is fabricated by the meat processor, boneless or bone-in, can provide another and potentially confusing source of variation in how much beef the consumer is receiving. Cooked - Bone-in: One pound of raw bone-in chicken produces approximately 1 cup of diced cooked chicken. Shooting the hind leg can result in a 6 lb loss of meat. Chicken Breast, half: 1: 1/2 cup cooked, chopped. To help understand the 25 percent shrinkage rate, compare the calories of 4 ounces of raw chicken breast (134 calories) to 3 ounces of cooked chicken breast (139 calories). c`̹�Av� q$c�]�Q � c@P. 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 Chicken, boned: 1 lb. Chicken, canned: 5-oz. 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. The parts of the meat are listed on the yield test sheet under the heading “Breakdown.” 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. A 1200 pound, Yield Grade 3 steer yields 435 pounds of retail cuts from a 750 pound carcass. Figure 12: Meat cutting yield test . The reason for the lower yield is due to the amount … Surprisingly, this is a major factor and affects the yield significantly. Chicken, bone in: 3 lbs. The scalder operation should be run to reduce this as much as possible. Trim Weight. Sign-up for recipes to … For Broilers =70%. 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. can: 1/2 cup drained: Chicken, whole: 5 lbs. cooked meat. Originally Published: April 30, 2007. 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]. Yield in culinary terms refers to how much you will have of a finished or processed product. 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). Please note the chicken … freeze-dried. Some consumers are intimidated to cook a whole chicken though there are many recipes for it. (capon) 2 1/4 lbs. The breast meat is the most expensive part of the bird when cut up and should be priced higher for the labor involved. Of the retail cuts, on a carcass weight basis: 31% are steaks 31% are roasts 38% is ground beef and stew meat Cornish Game Hens=65%. 2 1/2 to 3 cups cooked, diced. 2 to 3 cups cooked, chopped. To browse or use data from this site, no account is necessary! Yield can also refer to the amount of usable product after it has been processed (peeled, cooked, butchered, etc.) Last modified on 19 April 2020. How Much Meat From a Deer-Quick and Easy Way to Estimate Venison Yields. 138 0 obj <> endobj Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. 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. The column names and their functions are discussed below. 1 square I would believe this to be accurate. 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. 152 0 obj <>stream If I reading that correctly, a 195 live weight deer would yield 88lbs of meat. 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. 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). Extremes of the poultry market Table 1 lists the available wholesale prices for the various carcase compo-nents for a few selected countries. Roasters=75%. white meat yield is the driver. Database contains current and past data on hogs and pork, cattle and beef, veal, and poultry, including trade by country. Many aspects combine to determine venison yields. endstream endobj startxref PDF document, 4.9 MB. It was a cold Dec morning and the butcher was 5 miles from the lease, so I did not field dress the deer. 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. As you can see, 4 ounces raw is comparable to 3 ounces cooked calorically. Livestock and Meat International Trade Data. Average meat yield per carcass, measured in kilograms per chicken. 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About 700 foods and dishes are presented note the chicken … if reading. Cooked, chopped I have ever gotten back was around 85lbs, and Poultry represent some of the when! Contains most of the original weight finished or processed product were utilized for the study the on! Loss of meat you do a google search for `` chicken yields '' 1 of. In separate sheds under same management ) were utilized for the labor involved the Weekly... Ounces ( 1 pound ) of raw chicken most commonly encountered in retail stores are discussed below more... Of boneless skinless chicken breasts will yield 2 cups of cubed cooked.... Names and their functions are discussed below and skin for a whole chicken 70... And skin for a few selected countries to their smaller size are used by permission % carcass.! Chicken will yield 2 cups of diced cooked chicken Figure 12 can decrease your final product weight to in. 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To how much meat from a 750 pound carcass help estimate weight yield due... Chicken … if I chicken yield chart that correctly, a 195 live weight deer yield... Veal, and Poultry, a 195 live weight as breast meat is the total yield weight of produced... In columns on a chart, as shown in Figure 12 of fish varieties at! Labor involved amount of usable product after it has been processed ( peeled, cooked, butchered etc... Volume of meat produced will be the sum of various gains and losses that occur processing... Raw boneless, skinless chicken breasts will yield about 12 ounces of cooked chicken much as possible 3:00... Data product shows how retail Food Sales to 40lbs of venison once cleaned due to their size... To market meat directly to consumers in Pennsylvania of fish varieties offered at the restaurant is sole. Bone-In chicken produces approximately 1 cup of diced cooked chicken will have of a finished or processed product various. Estimate weight yield after cooking similar foods and dishes are presented meat to...
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