Meat and Fish Yield Log: Printable Butchery and Filleting Test Sheet
A meat and fish yield log records what you buy and what you can actually serve after trimming, boning or filleting. Repeat the tests and use your own average to cost your dishes.
What is inside
- Date, who tested and the supplier
- A table for item and cut, purchase kg, price per kg, waste kg, usable kg, yield %, cost per usable kg, portion size, cost per portion and notes
- The formulas for yield % and cost per usable kg
It suits any kitchen that buys whole fish, carcass meat or large cuts. The table is blank: the figures must come from your own tests.
Download
Use it with a tool
Use it with: Yield Test Calculator works out the yield for each test.
Frequently asked questions
How many tests are enough?
Several, on different days and with different cooks if possible, then use the average.
Should I trust published yield figures?
Use them as a rough guide only. Yields vary by supplier, size and cook, so your own tests are the figures to cost with.
How to use this form
- Weigh the item as purchased and record the price per kilo.
- Trim, bone or fillet it the way you normally do.
- Weigh the waste and the usable weight.
- Calculate the yield %, or use the Yield Test Calculator.
- Repeat the test on another day and average the results.
- Put your average yield into your recipe costing.
