So when purchasing raw meat, increase the amount purchased based on what the actual cooked amount of meat you’ll need. Commercial broilers yield 23-25% of their live weight as breast meat. Cooked - Whole: Raw whole chicken with bones produces approximately 1 … This could be split, as an example, into 10bls of brisket, 10 lbs of pulled pork, 10lbs of pulled chicken and 8lbs of sliced pork loin….or any combination that gets you to the total of 38 and remember – this is FINISHED weight/yield…not starting weight of the product. 1 Response. divide 5 pounds by 0.28 (28%) to find 17.9 pounds of whole chickens. To ensure accountability, USDA graders will monitor frame disposal. The mean percent yield values for clean carcass for birds from the farms range from 64.10 to 74.34% ( Tables 3 , 4, 5, 6 , and 7 ). Cooked - Bone-in: One pound of raw bone-in chicken produces approximately 1 cup of diced cooked chicken. For Broilers =70%. And whole birds such as chicken and turkey (under 12 lbs) also yield about 60% meat. The term you are looking for is Dressing Percentage or % Carcass Yield. The breast meat is the most expensive part of the bird when cut up and should be priced higher for the labor involved. One pound of raw boneless, skinless chicken produces approximately 3 cups of diced cooked chicken. = 1,710 KSh. Yield of carcass, commercial parts, and the meat, skin, and bone components of the major parts were determined on eight commercial strains of chicken broilers raised in Canada. / 295 eggs) of equivalent cost of feed to produce a single egg. Example: To know how much weight in whole chickens you must buy to have 5 pounds of breast meat, use the Whole Chicken table. Basic Meat Serving Size Tips. All other yields representing each component part are required in the formulation to provide the total standard yield. the total standard yield will be reduced to 66 percent for chicken and 73 percent for turkey. Chicken Broiler/Fryer Without Neck/Giblets 89% Cod Filet Without Skin 30% Drum 63% Crab Blue From Shell 17% Thighs 70% Dungeness From Shell 27% Wings 50% King From Shell 25% Breast 87% Crawfish Tail 12% Breast Quarter 75% Back 23% Drum 69% Flounder Filet Without Skin 41% Leg 75% Frog Legs Flesh 65% In the non-integrated markets, where typically the final product is sold as a live chicken, yield is measured as the number of baby chicks per hen. Cornish Game Hens=65%. Roasters=75%. The total cost of feed therefore per bird for an entire batch cycle of 72 weeks is. 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. Conversely, to find out how much skinless, boneless breast meat your 5 pound chicken will yield, multiply 5 by 0.28 to get 1.4 pounds (1 pound 6 ounces). A paper that was published in Poultry Science (Brake et al 1994) provides some interesting equations that can be used to calculate carcass yield and offal production from the three major strains of turkeys on the market today, at given body weights. markets, dark meat yield is more impor-tant than white meat yield to those pro-ducing for the domestic market, yet for integrations that are exporting to Europe, white meat yield is the driver. Main feature (standalone item such as a boneless steak, prime rib, chicken breast, etc)- 8 ounces per serving ...divide this feed cost, by the number of eggs produced per layer bird on average, throughout the same 72 week batch cycle and you get: = 5.80 KSh. (1,720 KSh. 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