Yield percentage captures how much usable food remains after trimming, peeling, or cooking loss — essential for buying the right amount.
Yield % = (Usable weight ÷ Starting weight) × 100
Where
| Usable weight | Edible weight after prep |
| Starting weight | Raw weight you began with |
Worked example
If 800 g of usable meat comes from a 1000 g raw cut, the yield is 800 ÷ 1000 × 100 = 80%.
Buy backward from yield. To end up with 800 g usable at 80% yield, purchase 800 ÷ 0.80 = 1000 g raw.
Figure portions with the Recipe Yield calculator in the cooking calculators.