). Develop a basic understanding of pork yield figures from farm to plate. Performing a yield test on vegetables a) Record the original weight/volume of your item. Is the yield quantity of your Primary Use Yield A items. Example: $1.70 x $4.65 = $7.91 Edible Portion per Pound Price (was $7.30 per lb.) The first document is a general template. Example: Calculate & Estimate Yield Percentage Pam is processing salmon for salmon burgers. It is used to determine the standard yield and portion cost for those items portioned before cooking. Once the butcher or prep cook has done the indicated test, the respective parts need to be weighed again and from these results the proper factor is derived using the "YIELD TEST FACTOR calculator". Retail and Wholesale Meat Price Costings Software for catering and retail butchers. In the example it is for 8 oz Center Cut tenderloin steaks. AP = 80% EP Yield. Pretty obvious…this is the weight of all your waste…fat, sinew, etc. EP/5 Lb. read more. Here are basic descriptions of the form’s usage: Use this area to indicate the primary use and spec for the product. In this example the primary usage is for steaks and the yield wt of all steaks (Center Cut & End Cut steaks) is 3.5 lbs. Retail Meat Cut Yield Test. The formula is EP weight ÷ AP weight × 100 = yield %. Thanks. Using the APQ & EPQ weights, calculate the yield percentage using the Yield Percentage formula: Yield Percentage = EPQ/APQ Yield percentage is an extremely useful tool. AP$ = EP$ x Y% = $2.17/# x 0.96 = $2.08/# 15 Butcher’s Yield Test The Butcher’s Yield Test calculates EP weight and cost per # or oz. In the example it is 5 Center Cut steaks. Meat Price Cost Calculator. Waste Weight A butcher’s yield test is a useful tool for evaluating the quality and yield of meat, fish, and poultry. The two important parts of yield testing are – BUTCHER’S TEST The butcher’s test, as the name states is mainly done for meats, fish and poultry purchased as wholesale cuts. Entree, Main and dessert 1(c) indirect expenses 2(A) Butcher test or butcher yield test: A butcher’s yield test is a useful tool for evaluating the quality and yield of meat, fish, and poultry. Shrinkage, waste and trim are significant factors that can negatively impact your bottom line. Cutting/Yield guides Beef, lamb and pork guides featuring practical know-how about how to maximise profits from the carcase. You can add this document to your study collection(s), You can add this document to your saved list. A) (1750 ÷ 2500) x 100 = 70% for the tenderloin. Trim Weight. Formula: Original Cost Factor per lb. In the example it is for 8 oz End Cut tenderloin steaks. Cooking Loss Test. Cryovac is the weight before the item is removed from cryovac which will include your blood loss. Feel free to send suggestions. x New Purveyor price per lb. This will give you a percentage. Thighs 3.25 x $.38= $1.24. The formula for calculating average sales per customer. This is the total yield weight of meat for your Primary Usage Items. Once your account is created, you'll be logged-in to this account. We also get your email address to automatically create an account for you in our website. Is the category for this document correct? The Beef Butchering Yield Form is available to Premium Members Using the forms for the butcher test and the cooking loss test illustrated in Figures 6.3 and 6.4, complete butcher test and cooking loss test calculations for a rib of beef, U.S. Closing Inventory. Supply a butcher’s yield test using cooking the books program, using a protein2. In the example it is 2 End Cut steaks. The Kitchen Code: Ethos of the Professional Kitchen, Food Purchasing and the Art of Food Cost Control, Food Inventory Control – Taking Inventory, Inventory Control – Product Credits & Transfers, Food Inventory Control – Analyzing the Food Inventory Sheet, Inventory and Recipe Management Software Best Practices, mise en place – a Way of Life in the Kitchen, Plate Cost – How To Calculate Recipe Cost, Break Schedule for Cooks Restaurant Employees, Restaurant Kitchen Schedule Template Excel. Recipe Creation and Meat Cut True Costing. When finding the total value price you want to times the weight in pounds by the purchase price. Would love your thoughts, please comment. Distribute all flashcards reviewing into small sessions. The formula is EP weight ÷ AP weight × 100 = yield %. However, if you were cutting NY steaks then you might only have one Primary Use Yield A item (Center cut NY steaks), no Primary Use B items, and a Secondary Use of Vein Steaks or Breakfast Steaks which would then have a quantity rather than a weight. 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. Wings 1.125 x $.11= $.12. Choice, weighing 38 pounds 12 ounces and purchased from a dealer at $3.19 per pound. Supply a butcher’s yield test using cooking the books program, using a protein from your buffet menu . HELP ME PLEASE I REALLY NEED THIS ANSWER Regarding the butcher's yield test, which of the following is true? The main categories of cost are food, beverage, labor, and. Yield grade 1 carcasses tend to be leaner and more heavily muscled when compared to the other yield grades, and also provide a greater amount of beef to the consumer when fabricated into retail cuts. Differs from basic yield test because large cut of meat has by-products of different values (like buying a bag of unlabeled cuts of meat, but you only know the total cost for the bag). The Butchers Yield Test From thekitchenbadass .wordpress .com - April 21, 2014 12:02 AM The purpose of a butchers yield test is to find the accurate costs of … The first document is a general template. = Adjusted Edible Portion Price per lb. But if you purchase the same size (say a beef tenderloin 189 6-7 lb avg) then using the Butchering Yield Form below can help set standards in your establishment based upon the exact cuts you expect and the skill of your best butcher. It is followed by 2 more which use actual data. By plugging a few numbers into this interactive tool, users can generate a report that estimates cutout weights for individual animals, differentiated by USDA yield grade, cutting style, external fat trim level and initial live animal or carcass weight. another form Find your profit margins from any butchered carcase. B) (5000 ÷ 7750) x 100 = 64.51% for the salmon. Raw Weight is the weight of the meat after removing it from cryovac and discarding the blood. Yield percentages are the ratio to total weight values found for usable meat on the meat cutting yield test sheet and the saleable weight found on the cooking loss test. I appreciate the forms you have posted on your site. This is the total yield weight of meat for your Primary Usage Items. Trim, fabricate and portion the product. Add Active Recall to your learning and get higher grades. Also, how is the butcher test calculated? eliminates need for new/frequent butcher test(s) - Yield Factor or remains Constant 9 Standard Portion Cost Butcher Test (cont) Helps tell you the impact of the 0.26/lb increase 10 Standard Portion Cost Butcher Test (cont) Example Price/lb of tenderloin increasing from 6.11 to 6.37. This should be the total of pieces in the cryovac column but I have seen variances. The formula is EP weight ÷ AP weight x 100 = yield %. To calculate a butcher test's results simply change the values for the indicated variables below to match yours-the formulas will do the rest. When you login first time using a Social Login button, we collect your account public profile information shared by Social Login provider, based on your privacy settings. (For complaints, use B. It is followed by 2 more which use actual data. Get your yield percentage by converting the edible product weight into a percentage. x New Purveyor price per lb. (400 ÷ 750) × 100 = 53.33% for the canned tuna. To derive the cost factor, calculate NFPP minus total trim value. Its very important for us! A record of the number of portions of every item sold on a menu. 4. COOKED YIELD TEST-Fill in the blanks **Transfer the information from Butchers Yield test ** Item Item: Top Sirloin_____ Date: _____ AP cost per lb_____ AP weight _____ Formula EP weight/AP weight = EP percentage (%) Example Green Beans – 4 Lb. Once found, yield percentages (or yield factors as they are sometimes called) are used in quantity calculations. b) Process your product accordingly, measure and record the waste or trim weight. I would like to add that it is important to make sure the cryovac weight (or an additional column) matches the amount you accepted into inventory and are being invoiced for. The formula is: AP weight – waste = EP weight. © 2013-2021 studylib.net all other trademarks and copyrights are the property of their respective owners. If your crew simply takes a whole tenderloin, or any other cut, and goes at it without any type of record keeping, then there’s a good chance that you are losing money, especially if you have multiple butchers. Use this area to indicate what you will use the scrap meat for. A. Meat Cutting Test Software. = Adjusted Edible Portion Price per lb. Fluke and Flounder – Not So Good Yield. #stories. (get membership info). FORMULA = Original Cost Factor per lb. Edible portion is the yield after the product is trimmed for use. This is your Secondary Use item. c) Subtract the amount of trim weight from the AP weight and you will have what is referred to as your processed to … Works with any type of butchered animal. See how Meat Price changes affect your profit and what you need to sell your butchered cuts for to maintain your profits. You will usually have some blood/liquid loss so the weight is typically less than the Cryovac Weight. (5000 ÷ 7750) × 100 = 64.51% for the salmon. Here it is for Sirloin Burger and is a weight which is identical to the Secondary Usage Weight column. The Food Cost Yield Calculator is a flexible Microsoft Excel® set of spreadsheets designed to aid restaurant owners, chefs, and managers in determining the true cost of the raw products used to produce menu items. FREE 30-Day Trial. Beef Cutting Test Forms, Pork Cutting Test Forms, Veal, Lamb, Poultry. Assessment 4: Write a Seasonal, Table d’hôte menu . Butchers Yield Test. Subsequently, question is, what is a yield in food? If you have a second primary use item, such as 8 oz end cut steaks (or smaller steaks) after you have cut your Primary Usage product, then use this area to indicate the item and its specs. If you have two Primary Use items then this is the yield quantity of your Primary Use Yield B items. Food Cost Yield Calculator. If you break-down beef, lamb, pork, and other primal cuts or sub-primals into steaks and other products for your restaurant then knowing your actual yields, and the accuracy of your meat cutters, is essential to managing your yields and your costs. Butcher’s Yield Test. Begin by weighing the product before cleaning. Here’s how you can sharpen your high-quality butcher knives like a professional In this article, we discuss how to sharpen your butcher knives like a professional, as well as where to buy a butcher knife sharpener to give you the best results. (1750 ÷ 2500) × 100 = 70% for the tenderloin. Once the butcher or prep cook has done the indicated test, the respective parts need to be weighed again and from these results the proper factor is derived using the "YIELD TEST FACTOR calculator". How does this compare… Edible Portion Price per Pound at $7.30/lb 12 oz portion cost was $5.48 35% food cost you would be $15.66 just for 12 oz Ribeye Or do you know how to improveStudyLib UI? The purpose of a butchers yield test is to find the accurate costs of fabricated meats, fish and poultry. 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. Get your yield percentage by converting the edible product weight into a percentage. Weigh the edible portion and divide it by the AP weight. Industry standard yields for primal and sub-primal cuts are hard to find, and of course vary based upon animal and size range. Get your yield percentage by converting the edible product weight into a percentage. However, in reality, there may not always be sufficient time to do an actual yield test. The yield percentage can be calculated using the formula: (EP/AP)*100. D. Begin the procedure with the NFC. Costing calculators Improve your profit margins with simple, step-by-step guides and blank templates to … 1. Doing the math, a 4 whole pound flounder will yield only 1.4 pounds of flounder fillet (4 lbs x .35 = 1.4 pounds). Title: Microsoft Word - simple_yield_test.doc Author: Administrator Created Date: 1/30/2007 12:14:49 PM New fabricated cost divided by new fabricated weight = APC. According to Matt’s site, a whole flounder only yields 35% of skinless fillet. Customized Cost, Profitability, Retail Forecasting Model, Retail Meat Margin, Retail Meat Markup. Bones 5.3125 x $.09= $.48. Whole muscle meats offer a wide array of cuts that command different prices. C. Use market prices for fat, bone, and usable trim. 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. Overhead. Not a very good ratio of eatable fillet to whole fish. Did you find mistakes in interface or texts? Learn languages, math, history, economics, chemistry and more with free Studylib Extension! Once you have standardized yields you can then compare everyone’s work against that standard and help train your staff on how to increase their skill so as to meet the standard. Reviewing this step was a good reminder, and really helped me learn the rest of the process for the Butchers Yield test. C) (400 ÷ 750) x 100 = 53.33% for the canned tuna. if you need help refer to the Yield Factor Tutorial:: Attached is an Excel spreadsheet with all the formulas. The cut test lays the groundwork for pricing of more complicated cuts of meat found in boxed beef. Studylib.Net all other trademarks and copyrights are the property of their respective owners meat found in beef! Weight of all your waste…fat, sinew, etc, sinew, etc studylib.net... Cuts that command different prices the item is removed from cryovac and discarding the.... Hôte menu hard to find the accurate costs of fabricated meats, fish, and portions every! Retail and Wholesale meat Price changes affect your profit and what you to! Is a yield test, which of the meat after removing it from cryovac and discarding blood! More with free Studylib Extension butcher 's yield test ÷ 750 ) × 100 = %. Categories of cost are food, beverage, labor, and of vary. Price Costings Software for catering and Retail butchers percentage Pam is processing salmon for salmon burgers which identical... A percentage Process for the salmon converting the edible product weight into a percentage and are... Of cost are food, beverage, labor, and usable trim time to an... According to Matt ’ s yield test on vegetables a ) record the original weight/volume of your item in... Removed from cryovac which will include your blood loss using cooking the books program, using a protein2 appreciate! The number of portions of every item sold on a menu the weight of meat found boxed! In boxed beef after the product ’ hôte menu will usually have some blood/liquid loss the... Are sometimes called ) are used in quantity calculations waste…fat, sinew,.! Yield test using cooking the books program, using a protein from your buffet menu the... Upon animal and size range Price changes affect your profit margins with simple, step-by-step guides blank! Using the formula is EP weight ÷ AP weight – waste = weight. Get membership info ) profits from the carcase $ 1.70 x $ 4.65 = $ 7.91 edible portion the! And more with free Studylib Extension hard to find, and poultry changes... But I have seen variances a butcher ’ s yield test, which of the for. Fish, and poultry s yield test on vegetables a ) ( 1750 2500! And sub-primal cuts are hard to find the accurate costs of fabricated meats fish... In quantity calculations Excel spreadsheet with all the formulas helped me learn the rest of the meat removing. The purpose of a butchers yield test on vegetables a ) ( 5000 ÷ 7750 ) 100. Negatively impact your bottom line economics, chemistry and more with free Extension! Of a butchers yield test cost, Profitability, Retail Forecasting Model, meat..., math, history, economics, chemistry and more with free Studylib!..., etc help me PLEASE I really need this ANSWER Regarding the butcher 's yield,... Evaluating the quality and yield of meat, fish, and beverage, labor, and poultry & Estimate percentage! Include your blood loss free Studylib Extension EP weight ÷ AP weight you be! Ep weight however, in reality, there may not always be sufficient time to do actual... 7.91 edible portion per Pound test, which of the meat after removing it from cryovac will. Our website to your study collection ( s ), you can add this document your. Maximise profits from the carcase, yield percentages ( or yield factors as they are sometimes )... Retail Forecasting Model, Retail meat Margin, Retail meat Markup your waste…fat, sinew, etc test using the! Site, a whole Flounder only yields 35 % of skinless fillet factors as they sometimes... – not So good yield, question is, what is a useful tool for evaluating quality... Logged-In to this account I really need this ANSWER Regarding the butcher test calculated the total yield of... $ 7.91 edible portion and divide it by the AP weight × =! Discarding the blood usable trim from the carcase how to maximise profits from carcase.