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Yield
The amount of usable meat obtained from a carcass or cut after processing and waste removal.
Yield: Measuring Processing Efficiency
Yield refers to the amount of usable meat obtained from a carcass or cut after processing and waste removal. This metric is crucial for determining the efficiency of butchery operations and calculating profitability.
Calculation Methods
Yield is calculated as:
- Percentage yield: Usable meat weight ÷ original weight × 100
- Component yield: Individual cut weights as % of original
- Value yield: Market value of cuts ÷ original value
Factors Affecting Yield
Several elements influence yield:
- Butcher skill: Experience affects waste and trim efficiency
- Cut specifications: Customer requirements affect processing
- Meat quality: Defects reduce usable portions
- Equipment condition: Sharp tools improve efficiency
Industry Benchmarks
Typical yield benchmarks include:
- Beef fabrication: 65-75% for primal to retail cuts
- Poultry processing: 70-80% for whole bird to parts
- Pork fabrication: 70-78% for primal to retail cuts
Improvement Strategies
Maximizing yield involves:
- Training: Developing knife skills and technique
- Equipment: Using proper tools and maintenance
- Planning: Efficient cutting sequences
- Technology: Utilizing yield optimization tools