Yield Calculator
Enter the as-purchased weight and trim waste to see your true yield percentage, edible portion, and the real cost per usable unit after waste.
Yield Percentage
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Enter weights to calculate
Edible Portion
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Waste
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Common Yield Percentages
Cucinovo tracks yield and waste across all your ingredients
Set loss percentages per ingredient and Cucinovo adjusts recipe costs automatically. See where your money goes. Free plan available.
Start free with CucinovoUnderstanding Yield Percentage
What is yield percentage?
Yield percentage (also called edible portion factor) is the ratio of usable product to the total as-purchased weight. It accounts for trim, peel, bones, fat, and other waste removed during preparation.
Yield % = (Edible Portion / As-Purchased Weight) × 100
Why yield percentage matters
1kg of whole fish at 45% yield means you are paying for 550g of bones. Your real cost per usable gram is more than double.
Need 5kg of peeled potatoes? At 80% yield, order 6.25kg.
Tracking yield across ingredients reveals where waste costs are highest.
EP cost formula
To find the true cost of usable product after accounting for waste:
EP Cost per Unit = AP Cost per Unit / (Yield % / 100)
For example, if onions cost €1.20 per kg and have 90% yield, the EP cost is 1.20 / 0.90 = €1.33 per kg of usable onion.
Common Yield Percentages by Ingredient
These are typical yield percentages for common ingredients after standard trimming and preparation. Actual yields vary by supplier quality, season, and preparation method.
How to Conduct a Yield Test
A yield test gives you the exact usable percentage for an ingredient from a specific supplier. Follow these steps for accurate results.
Weigh the ingredient as-purchased (AP weight) before any preparation.
Perform all trimming, peeling, and cleaning as you would for service.
Weigh the usable portion (EP weight). This is what goes into your recipe.
Weigh the waste separately and verify: AP weight = EP weight + waste.
Calculate yield percentage: (EP weight / AP weight) x 100.
Record the result in your ingredient database for accurate recipe costing.
Repeat periodically, since quality varies by supplier, batch, and season.
Yield FAQ
Why does yield percentage matter for costing?
The price you pay is per AP weight, but you can only use EP weight in your recipes. Without factoring in yield, you underestimate the true cost of every dish. A 60% yield ingredient effectively costs 67% more per usable gram than the label price suggests.
How often should I re-test yields?
Quarterly, or when changing suppliers. Seasonal variations in produce quality can shift yields by 5-10%. Re-testing ensures your recipe costs stay accurate throughout the year.
What is the difference between yield and waste percentage?
They are complements: Yield% + Waste% = 100%. If an ingredient has 75% yield, it has 25% waste. Both numbers tell the same story from different angles, so use whichever is more intuitive for your team.