In the example it is for 8 oz Center Cut tenderloin steaks. Retail and Wholesale Meat Price Costings Software for catering and retail butchers. (5000 ÷ 7750) × 100 = 64.51% for the salmon. Meat Cutting Test Software. Costing calculators Improve your profit margins with simple, step-by-step guides and blank templates to … The formula is EP weight ÷ AP weight × 100 = yield %. The first document is a general template. 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. Doing the math, a 4 whole pound flounder will yield only 1.4 pounds of flounder fillet (4 lbs x .35 = 1.4 pounds). According to Matt’s site, a whole flounder only yields 35% of skinless fillet. 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. It is followed by 2 more which use actual data. Once found, yield percentages (or yield factors as they are sometimes called) are used in quantity calculations. Bones 5.3125 x $.09= $.48. A. 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. Cutting/Yield guides Beef, lamb and pork guides featuring practical know-how about how to maximise profits from the carcase. Recipe Creation and Meat Cut True Costing. 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. B) (5000 ÷ 7750) x 100 = 64.51% for the salmon. The Beef Butchering Yield Form is available to Premium Members Meat Price Cost Calculator. The cut test lays the groundwork for pricing of more complicated cuts of meat found in boxed beef. The yield percentage can be calculated using the formula: (EP/AP)*100. Waste Weight 4. Its very important for us! 1. © 2013-2021 studylib.net all other trademarks and copyrights are the property of their respective owners. In the example it is 5 Center Cut steaks. Closing Inventory. We also get your email address to automatically create an account for you in our website. Thighs 3.25 x $.38= $1.24. It is used to determine the standard yield and portion cost for those items portioned before cooking. Overhead. 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). Customized Cost, Profitability, Retail Forecasting Model, Retail Meat Margin, Retail Meat Markup. C. Use market prices for fat, bone, and usable trim. 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". Subsequently, question is, what is a yield in food? Once your account is created, you'll be logged-in to this account. The formula for calculating average sales per customer. Is the category for this document correct? 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. Find your profit margins from any butchered carcase. The purpose of a butchers yield test is to find the accurate costs of fabricated meats, fish and poultry. Learn languages, math, history, economics, chemistry and more with free Studylib Extension! Food Cost Yield Calculator. Begin by weighing the product before cleaning. A) (1750 ÷ 2500) x 100 = 70% for the tenderloin. Here are basic descriptions of the form’s usage: Use this area to indicate the primary use and spec for the product. When finding the total value price you want to times the weight in pounds by the purchase price. x New Purveyor price per lb. Raw Weight is the weight of the meat after removing it from cryovac and discarding the blood. (get membership info). A record of the number of portions of every item sold on a menu. 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. It is followed by 2 more which use actual data. 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 Supply a butcher’s yield test using cooking the books program, using a protein from your buffet menu . You will usually have some blood/liquid loss so the weight is typically less than the Cryovac Weight. 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. The first document is a general template. 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 _____ Wings 1.125 x $.11= $.12. This should be the total of pieces in the cryovac column but I have seen variances. 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. In the example it is for 8 oz End Cut tenderloin steaks. Butcher’s Yield Test. Title: Microsoft Word - simple_yield_test.doc Author: Administrator Created Date: 1/30/2007 12:14:49 PM B. New fabricated cost divided by new fabricated weight = APC. = Adjusted Edible Portion Price per lb. #stories. 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 … Add Active Recall to your learning and get higher grades. This will give you a percentage. Also, how is the butcher test calculated? Example: Calculate & Estimate Yield Percentage Pam is processing salmon for salmon burgers. Trim, fabricate and portion the product. Would love your thoughts, please comment. In the example it is 2 End Cut steaks. Formula: Original Cost Factor per lb. read more. 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. To derive the cost factor, calculate NFPP minus total trim value. 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. D. Begin the procedure with the NFC. Performing a yield test on vegetables a) Record the original weight/volume of your item. 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. Reviewing this step was a good reminder, and really helped me learn the rest of the process for the Butchers Yield test. Did you find mistakes in interface or texts? b) Process your product accordingly, measure and record the waste or trim weight. Cryovac is the weight before the item is removed from cryovac which will include your blood loss. Industry standard yields for primal and sub-primal cuts are hard to find, and of course vary based upon animal and size range. if you need help refer to the Yield Factor Tutorial:: Attached is an Excel spreadsheet with all the formulas. Cooking Loss Test. Or do you know how to improveStudyLib UI? 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. Fluke and Flounder – Not So Good Yield. Supply a butcher’s yield test using cooking the books program, using a protein2. 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. , which of the Process for the tenderloin meat Price Costings Software for catering and Retail.... Your bottom line your profits on a menu the AP weight costing Improve! Yield percentages ( or yield factors as they are sometimes called ) are used in quantity.... Animal and size range fillet to whole fish rest of the Process for the product trimmed! B items cutting/yield guides beef, Lamb, poultry s butchers yield test formula: use this area indicate... 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