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Our Beef Yield brochure is your handy guide to processing a beef carcase right from the beginning. It covers every cut, by-product, and classification. This highly visual and informative manual takes you through everything from anatomy to terminology.
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.
EP Yield Percentage: EPQ (Line 8) ÷ APQ (Line 6) 10 EP Cost per oz.: Total APC (Line 5) ÷ EPQ (line 8) • 11 EP Cost Per Lb.: EPC per oz. (Line 10) X 16 oz. 12 Cost Per Portion: Cost per oz. (line 10) X Portion Size in oz. 13 Actual Number of Portions Terminology AP/APQ As-Purchased Quantity before trimming EP/EPQ Edible Portion
This brochure has been produced to help people working with beef to get a basic understanding about the yield figures from farm to plate. Traditionally, the carcase is divided into hindquarter and forequarter primal cuts.
Here’s a sample butcher’s yield test that is a useful exercise on how to fabricate and determine EP costs for in-house fabrication. Each line is numbered and includes a formula with references to a specific numbered line every step of the way.
The document is a template for recording beef butchering yields. It includes fields to enter the item, grade, weight before and after butchering. The key yields - primary usage, secondary usage, and waste are recorded in pounds.
3 sty 2021 · Front Quarter – Shank . This section is from the knee to the ankle; the shin. Osso Bucco is the shank cut horizontal in 1.5″ discs, with the bone in the middle and the meat around it. Soup bones are cut the same way, but in 1″ discs. A whole shank is approximately 7-8 pounds. Two selections allowed. Front Quarter – Chuck
