Free tool · no signup
Yield & EP Cost Calculator
Costing a recipe at the invoice price understates it by the entire trim loss. Enter what a case weighed before and after prep to get the number that actually belongs in your recipe.
Common questions
Should yield include cooking loss as well as trim?
Yes, if the recipe portions the cooked weight. Weigh the item as purchased, then weigh what actually reaches the plate — that combined yield is the one your cost depends on.
What if the trim gets used in another dish?
Then credit it. Run a butcher's test: subtract the value of any usable by-product from the total purchase cost before dividing by the primary cut's weight. Otherwise the primary cut carries cost it shouldn't.
How often should I re-test yield?
Once per major item, then again if you change supplier, grade, or spec. Yield is stable within a spec — it's the price that moves.