Meat Fabrication & Yields
The difference between a cook and a chef is knowing exactly how much a trimmed steak actually cost the restaurant.
The Math of the Butcher Block
When a restaurant buys a whole beef tenderloin (PSMO - Peeled, Side Muscle On), they pay a price per pound based on the total weight. But they cannot serve the silver skin, the excess fat, or the chain muscle as a filet mignon. This means the actual cost of the servable meat is much higher than the invoice price.
To understand this, you must understand AP (As Purchased) vs. EP (Edible Portion).
The Core Formulas
Yield Percentage: (EP Weight ÷ AP Weight) × 100
True Cost (EP Cost): AP Price per lb ÷ Yield Percentage (as a decimal)
Example: Breaking Down a Tenderloin (PSMO)
| Component | Weight (lbs) | Status |
|---|---|---|
| AP Weight (Whole Tenderloin) | 8.0 lbs | As Purchased ($15.00/lb) - Total $120.00 |
| Fat / Silver Skin Trim | 2.0 lbs | Waste / Tallow |
| Chain Muscle / Tails | 1.5 lbs | Grind for burgers / Beef tips |
| EP Weight (Center Cut Filets) | 4.5 lbs | Yield Percentage: 56% |
The Cost Reality
Because your yield is only 56%, those center-cut filets did not cost $15.00/lb. They cost: $15.00 ÷ 0.56 = $26.78/lb. If you cost your menu based on the invoice price instead of the EP price, the restaurant will go out of business. See our Food Cost % calculator.
Common Mistakes
- Throwing away the chain: The chain muscle on a tenderloin is usable meat for tartare or grind. If you throw it away, you destroy your inventory value.
- Dull Boning Knives: Using a chef's knife or a dull boning knife leads to leaving meat on the bone, which lowers your yield percentage. Read our knife skills guide.
- Not recording yields: If you don't record the yield every time you break down a primal, you cannot price your menu accurately.
Frequently Asked Questions
- What is a Primal Cut?
- Primal cuts are the large sections cut from the carcass during initial butchering (e.g., Chuck, Rib, Loin, Round). They are usually broken down further into sub-primals.
- Does culinary school teach this?
- Yes, schools like the CIA and ICE have dedicated butchery classes. However, whether it's worth the tuition cost is another debate.