How to use the raw to cooked meat weight calculator
- Choose Raw weight to buy or Cooked weight I get.
- For buying, enter the servings wanted and the cooked portion for each, in ounces or grams. For the other direction, enter the raw weight and its unit.
- Enter the cooked yield as a percentage of the raw weight. The 75 shown is an example. Use a figure from your own test batch.
- Read the raw weight in pounds and ounces and in kilograms, and use the table to see the answer at other yields.
Formula
Cooked weight needed = servings x cooked portion
Raw weight = cooked weight / cooked yield
Cooked weight = raw weight x cooked yield
Weight lost = raw weight - cooked weight
Cooked yield is cooked weight divided by raw weight. Meat loses water and some fat when it cooks, so the yield is below 100 percent.
8 servings of 4 ounces at a 75 percent yield
The cooked weight is 8 x 4 = 32 oz. Divided by 0.75, the raw weight is 42.7 oz, or 2 lb 10.7 oz (1.21 kg). The meat loses 10.7 oz in cooking, and each serving started as 5.33 oz raw. At a 60 percent yield the same dinner needs 3 lb 5.3 oz.
With grams, 6 servings of 150 g at a 68 percent yield need 900 / 0.68 = 1,323.5 g, or 2 lb 14.7 oz. Going the other way, 3 lb of raw meat at 75 percent gives 2 lb 4 oz cooked, which is 9 servings of 4 oz. And 1.5 kg at 80 percent gives 1,200 g, or 8 servings of 150 g.
Where a yield comes from
Cooked yield depends on the cut, the amount of fat and bone, the cooking method and how long you cook. A long braise loses more water than a quick sear. The most reliable source is your own test: weigh the meat raw, cook it as usual and weigh it again, then divide. Reference tables exist from food service and extension sources, and you can enter their figure here, but remember they describe a particular method.
To estimate a cost per edible portion once you have the weights, try the Edible Portion Cost Calculator. To plan the oven time for the weight, use the Cooking Time by Weight Calculator.
Using the table of other yields
The table shows the same dinner at yields from 60 to 90 percent in steps of five. If you are unsure of the yield, buy for the lower figure and you will have a little extra. Because raw weight moves a lot between 60 and 80 percent, a quick test batch pays off for a dish you cook often. For a party with several dishes, the Party Food and Drink Calculator works out amounts per guest, and the Turkey Cooking Time Calculator covers the bird. Cook to the safe internal temperature your recipe gives, not to a weight.
Assumptions and limits
- The yield is a single number for the whole piece of meat. The 75 percent shown is an example.
- Weights are for the meat only, with the bone included in the raw weight if there is one.
- Pounds and ounces are rounded to the nearest tenth of an ounce for display.
- Nothing leaves your browser.
Frequently asked questions
How much raw meat do I need for each serving?
Divide the cooked portion by the cooked yield. A 4 ounce cooked serving at a 75 percent yield needs 5.33 ounces of raw meat.
What is a good cooked yield for meat?
There is no single number. It depends on the cut, bones, fat and how you cook. Weigh a test batch for your own recipe, or enter a figure from a source you trust, and compare the table of other yields.
Does the result tell me when the meat is done?
No. Weight loss is not a doneness test. Cook to the safe internal temperature given by your recipe or a food safety authority.
Can I go from raw weight to servings?
Yes. Choose Cooked weight I get, enter the raw weight and the portion size, and the tool shows the cooked weight and how many servings it makes.