Butcher’s Math & Yield Calculator | Portion Cost, Trim & Cook Loss

Butcher’s Math & Yield Calculator

Turn portions into purchase weights—or raw meat into servings and cost per plate. Built for brisket, ribs, pork shoulder, steaks, roasts, poultry, and wild game.

How to use: Pick a cut preset (or set your own trim/bone/cook loss %), choose units, then use either mode: I know RAW weight or I know how many people to feed. We include an optional planning buffer for real-world variance.
Steak Temp Chart Cooking Methods Meat Safety & Storage Shop Steaks

Global Settings

Adds extra raw weight for safety in “I know people to feed.”

Losses apply sequentially: Raw → (Trim) → (Remove bone/inedible) → (Cook-off). Adjust for your technique and doneness.

I Know RAW Weight

Enter lb or kg based on Units.
oz per person (e.g., 6 light • 8 standard • 12 hearty).
Pro tips:
  • Steaks & roasts: lower cook loss (20–30%) if cooked medium-rare and rested properly.
  • Low & slow BBQ (brisket, pork shoulder): plan higher cook loss (30–40%) due to moisture rendering.
  • Ribs & bone-in cuts: bone % matters—portion by bones or plan larger cooked ounces.
Shop popular categories: Ribeye • NY Strip • Filet Mignon • Porterhouse • T-Bone • Roasts • Burgers • Wild Game.