Statistical analysis showed that there were no significant differences in the mean percent yields of clean birds from the different sources (p> 0.05) ( Tables 3 , 4, 5, 6 , and 7 ). Chicken Broiler/Fryer Without Neck/Giblets 89% Cod Filet Without Skin 30% Drum 63% Crab Blue From Shell 17% Thighs 70% Dungeness From Shell 27% Wings 50% King From Shell 25% Breast 87% Crawfish Tail 12% Breast Quarter 75% Back 23% Drum 69% Flounder Filet Without Skin 41% Leg 75% Frog Legs Flesh 65% Basic Meat Serving Size Tips. / 295 eggs) of equivalent cost of feed to produce a single egg. And whole birds such as chicken and turkey (under 12 lbs) also yield about 60% meat. All other yields representing each component part are required in the formulation to provide the total standard yield. Example: To know how much weight in whole chickens you must buy to have 5 pounds of breast meat, use the Whole Chicken table. Once found, yield percentages (or yield factors as they are sometimes called) are used in quantity calculations. (1,720 KSh. Roasters=75%. The total cost of feed therefore per bird for an entire batch cycle of 72 weeks is. the total standard yield will be reduced to 66 percent for chicken and 73 percent for turkey. So when purchasing raw meat, increase the amount purchased based on what the actual cooked amount of meat you’ll need. Commercial broilers yield 23-25% of their live weight as breast meat. This could be split, as an example, into 10bls of brisket, 10 lbs of pulled pork, 10lbs of pulled chicken and 8lbs of sliced pork loin….or any combination that gets you to the total of 38 and remember – this is FINISHED weight/yield…not starting weight of the product. To ensure accountability, USDA graders will monitor frame disposal. markets, dark meat yield is more impor-tant than white meat yield to those pro-ducing for the domestic market, yet for integrations that are exporting to Europe, white meat yield is the driver. The breast meat is the most expensive part of the bird when cut up and should be priced higher for the labor involved. Yield of carcass, commercial parts, and the meat, skin, and bone components of the major parts were determined on eight commercial strains of chicken broilers raised in Canada. Cooked - Bone-in: One pound of raw bone-in chicken produces approximately 1 cup of diced cooked chicken. ...divide this feed cost, by the number of eggs produced per layer bird on average, throughout the same 72 week batch cycle and you get: = 5.80 KSh. In the non-integrated markets, where typically the final product is sold as a live chicken, yield is measured as the number of baby chicks per hen. 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. A paper that was published in Poultry Science (Brake et al 1994) provides some interesting equations that can be used to calculate carcass yield and offal production from the three major strains of turkeys on the market today, at given body weights. Cornish Game Hens=65%. Main feature (standalone item such as a boneless steak, prime rib, chicken breast, etc)- 8 ounces per serving Conversely, to find out how much skinless, boneless breast meat your 5 pound chicken will yield, multiply 5 by 0.28 to get 1.4 pounds (1 pound 6 ounces). The mean percent yield values for clean carcass for birds from the farms range from 64.10 to 74.34% ( Tables 3 , 4, 5, 6 , and 7 ). One pound of raw boneless, skinless chicken produces approximately 3 cups of diced cooked chicken. = 1,710 KSh. 1 Response. 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