Waste Weight A record of the number of portions of every item sold on a menu. Example: $1.70 x $4.65 = $7.91 Edible Portion per Pound Price (was $7.30 per lb.) I appreciate the forms you have posted on your site. (For complaints, use If you have two Primary Use items then this is the yield quantity of your Primary Use Yield B items. In the example it is 2 End Cut steaks. See how Meat Price changes affect your profit and what you need to sell your butchered cuts for to maintain your profits. You will usually have some blood/liquid loss so the weight is typically less than the Cryovac Weight. Whole muscle meats offer a wide array of cuts that command different prices. The first document is a general template. Learn languages, math, history, economics, chemistry and more with free Studylib Extension! New fabricated cost divided by new fabricated weight = APC. D. Begin the procedure with the NFC. A. 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. According to Matt’s site, a whole flounder only yields 35% of skinless fillet. This is the total yield weight of meat for your Primary Usage Items. Trim, fabricate and portion the product. A butcher’s yield test is a useful tool for evaluating the quality and yield of meat, fish, and poultry. Find your profit margins from any butchered carcase. C) (400 ÷ 750) x 100 = 53.33% for the canned tuna. C. Use market prices for fat, bone, and usable trim. Add Active Recall to your learning and get higher grades. Once found, yield percentages (or yield factors as they are sometimes called) are used in quantity calculations. Food Cost Yield Calculator. 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. Supply a butcher’s yield test using cooking the books program, using a protein2. Yield grade 1 carcasses tend to be leaner and more heavily muscled when compared to the other yield grades, and also provide a greater amount of beef to the consumer when fabricated into retail cuts. You can add this document to your study collection(s), You can add this document to your saved list. 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. The cut test lays the groundwork for pricing of more complicated cuts of meat found in boxed beef. The formula for calculating average sales per customer. Not a very good ratio of eatable fillet to whole fish. Beef Cutting Test Forms, Pork Cutting Test Forms, Veal, Lamb, Poultry. Here it is for Sirloin Burger and is a weight which is identical to the Secondary Usage Weight column. 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). Assessment 4: Write a Seasonal, Table d’hôte menu . x New Purveyor price per lb. This should be the total of pieces in the cryovac column but I have seen variances. 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. 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". The purpose of a butchers yield test is to find the accurate costs of fabricated meats, fish and poultry. But if you purchase the same size (say a beef tenderloin 189 6-7 lb avg) then using the Butchering Yield Form below can help set standards in your establishment based upon the exact cuts you expect and the skill of your best butcher. 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". © 2013-2021 studylib.net all other trademarks and copyrights are the property of their respective owners. Did you find mistakes in interface or texts? Customized Cost, Profitability, Retail Forecasting Model, Retail Meat Margin, Retail Meat Markup. Recipe Creation and Meat Cut True Costing. Industry standard yields for primal and sub-primal cuts are hard to find, and of course vary based upon animal and size range. Get your yield percentage by converting the edible product weight into a percentage. Also, how is the butcher test calculated? However, in reality, there may not always be sufficient time to do an actual yield test. B) (5000 ÷ 7750) x 100 = 64.51% for the salmon. When finding the total value price you want to times the weight in pounds by the purchase price. This is the total yield weight of meat for your Primary Usage Items. 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. 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. Use this area to indicate what you will use the scrap meat for. 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. EP/5 Lb. Supply a butcher’s yield test using cooking the books program, using a protein from your buffet menu . if you need help refer to the Yield Factor Tutorial:: Attached is an Excel spreadsheet with all the formulas. 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. (1750 ÷ 2500) × 100 = 70% for the tenderloin. #stories. When you login first time using a Social Login button, we collect your account public profile information shared by Social Login provider, based on your privacy settings. The first document is a general template. It is followed by 2 more which use actual data. 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. Thighs 3.25 x $.38= $1.24. 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. (400 ÷ 750) × 100 = 53.33% for the canned tuna. If you have a second primary use item, such as 8 oz end cut steaks (or smaller steaks) after you have cut your Primary Usage product, then use this area to indicate the item and its specs. Doing the math, a 4 whole pound flounder will yield only 1.4 pounds of flounder fillet (4 lbs x .35 = 1.4 pounds). This will give you a percentage. Thanks. It is used to determine the standard yield and portion cost for those items portioned before cooking. Its very important for us! 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. The formula is EP weight ÷ AP weight × 100 = yield %. Fluke and Flounder – Not So Good Yield. Here’s how you can sharpen your high-quality butcher knives like a professional In this article, we discuss how to sharpen your butcher knives like a professional, as well as where to buy a butcher knife sharpener to give you the best results. We also get your email address to automatically create an account for you in our website. 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. Retail Meat Cut Yield Test. A) (1750 ÷ 2500) x 100 = 70% for the tenderloin. Once your account is created, you'll be logged-in to this account. c) Subtract the amount of trim weight from the AP weight and you will have what is referred to as your processed to … 4. In the example it is for 8 oz Center Cut tenderloin steaks. 1. It is followed by 2 more which use actual data. Works with any type of butchered animal. To derive the cost factor, calculate NFPP minus total trim value. x New Purveyor price per lb. Distribute all flashcards reviewing into small sessions. The Food Cost Yield Calculator is a flexible Microsoft Excel® set of spreadsheets designed to aid restaurant owners, chefs, and managers in determining the true cost of the raw products used to produce menu items. Here are basic descriptions of the form’s usage: Use this area to indicate the primary use and spec for the product. Would love your thoughts, please comment. AP = 80% EP Yield. Formula EP weight/AP weight = EP percentage (%) Example Green Beans – 4 Lb. Meat Price Cost Calculator. Example: Calculate & Estimate Yield Percentage Pam is processing salmon for salmon burgers. Edible portion is the yield after the product is trimmed for use. Is the category for this document correct? = Adjusted Edible Portion Price per lb. Retail and Wholesale Meat Price Costings Software for catering and retail butchers. Meat Cutting Test Software. Overhead. Weigh the edible portion and divide it by the AP weight. 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. Butchers Yield Test. 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 … Cryovac is the weight before the item is removed from cryovac which will include your blood loss. Performing a yield test on vegetables a) Record the original weight/volume of your item. Wings 1.125 x $.11= $.12. In the example it is for 8 oz End Cut tenderloin steaks. The yield percentage can be calculated using the formula: (EP/AP)*100. HELP ME PLEASE I REALLY NEED THIS ANSWER Regarding the butcher's yield test, which of the following is true? 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 $15.66 just for 12 oz Ribeye The formula is EP weight ÷ AP weight × 100 = yield %. Closing Inventory. Cooking Loss Test. B. Shrinkage, waste and trim are significant factors that can negatively impact your bottom line. The Beef Butchering Yield Form is available to Premium Members The formula is: AP weight – waste = EP weight. Cutting/Yield guides Beef, lamb and pork guides featuring practical know-how about how to maximise profits from the carcase. AP$ = EP$ x Y% = $2.17/# x 0.96 = $2.08/# 15 Butcher’s Yield Test The Butcher’s Yield Test calculates EP weight and cost per # or oz. Develop a basic understanding of pork yield figures from farm to plate. another form = Adjusted Edible Portion Price per lb. Reviewing this step was a good reminder, and really helped me learn the rest of the process for the Butchers Yield test. In the example it is 5 Center Cut steaks. Butcher’s Yield Test. 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. The two important parts of yield testing are – BUTCHER’S TEST The butcher’s test, as the name states is mainly done for meats, fish and poultry purchased as wholesale cuts. (5000 ÷ 7750) × 100 = 64.51% for the salmon. FREE 30-Day Trial. To calculate a butcher test's results simply change the values for the indicated variables below to match yours-the formulas will do the rest. Trim Weight. The main categories of cost are food, beverage, labor, and. Begin by weighing the product before cleaning. Using the forms for the butcher test and the cooking loss test illustrated in Figures 6.3 and 6.4, complete butcher test and cooking loss test calculations for a rib of beef, U.S. 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. ). Raw Weight is the weight of the meat after removing it from cryovac and discarding the blood. Bones 5.3125 x $.09= $.48. Get your yield percentage by converting the edible product weight into a percentage. Feel free to send suggestions. Or do you know how to improveStudyLib UI? b) Process your product accordingly, measure and record the waste or trim weight. This is your Secondary Use item. (get membership info). Get your yield percentage by converting the edible product weight into a percentage. Pretty obvious…this is the weight of all your waste…fat, sinew, etc. FORMULA = Original Cost Factor per lb. Title: Microsoft Word - simple_yield_test.doc Author: Administrator Created Date: 1/30/2007 12:14:49 PM Choice, weighing 38 pounds 12 ounces and purchased from a dealer at $3.19 per pound. Is the yield quantity of your Primary Use Yield A items. Formula: Original Cost Factor per lb. Subsequently, question is, what is a yield in food? The formula is EP weight ÷ AP weight x 100 = yield %. 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