Plate Cost With Yield Loss Calculator
Turn as-purchased ingredient cost into the true edible-portion cost after trim and cooking loss, so your plate cost reflects what you actually serve.
How it works
Edible cost/unit = (as-purchased price ÷ quantity) ÷ yield% · Plate cost = edible cost/unit × portion size
The price you pay is the as-purchased (AP) cost, but trimming, boning and cooking shrink the usable amount. The yield percentage — edible weight divided by purchased weight — inflates the true cost per edible unit: buying at $12/lb with a 75% yield means the edible pound actually costs $16. Ignoring yield loss systematically understates plate cost and quietly erodes margin on every serving.
Worked example
A whole beef cut bought at $12/lb yields 75% after trimming and cooking, so each edible pound costs $12 ÷ 0.75 = $16. A quarter-pound portion therefore costs $16 × 0.25 = $4.00 on the plate, not the $3.00 the raw price alone suggests.
Frequently asked questions
What is yield percentage?
Yield percentage is edible weight divided by as-purchased weight. A 5-pound cut that trims and cooks down to 3.75 pounds of servable meat has a 75% yield — the other 25% is trim, bone and moisture loss.
Why does yield loss matter for pricing?
Because you pay for the whole raw item but sell only the edible portion. Costing a plate on the as-purchased price alone understates the real cost, so menu prices set from it come in too low and squeeze margin.
How do I find a yield percentage?
Run a yield test: weigh the raw item, prep and cook it as you would for service, then weigh the usable result. Divide the finished weight by the starting weight. Standard yield tables exist for common cuts as a starting point.
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Educational estimate, not financial advice.