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Free Kitchen Tool
Kitchen Yield & Trim Loss Calculator
Calculate the amount you actually cook and serve from every purchase — with sourced trim (fire) percentages for 80+ ingredients pre-filled.
Yield (randıman) is the share of what you buy that actually reaches the plate: Usable yield % = (1 − trim loss) × (1 − cooking loss). True cost = purchase price ÷ usable yield. For example, with 40% bone and 27% braising loss, 10 kg of shank serves only ~4.4 kg — the true cost per usable kg is about 2.3× the sticker price.
Calculator
No extra trim when bought ground — USDA CY
Percentages are pre-filled from the table; override them with your own measurements.
Results
Usable yield
%63.0
Usable amount
6.30 kg
True cost per usable kg
₺714.29
Portions
25.2
Cost per portion
₺178.57
Money lost to trim & cooking
₺1,665.00
The share of the purchase price that never reaches a plate.
How to use
- Pick an ingredient from the table (or choose "Custom" for your own product). Trim and cooking percentages fill in automatically.
- Enter the purchased weight (kg) and unit price (₺/kg).
- Override the percentages with your own kitchen measurements where needed.
- Enter your portion size in grams.
- Read the results: usable yield, true cost per usable kg, cost per portion and the money lost to trim & cooking.
Kitchen Yield & Fire Reference Table
Trim losses and (for meats) post-cooking yields for 80+ ingredients, each with its source. Percentages are of as-purchased weight. A dash (—) means no sourced value is available yet; use your own measurement.
Red meat
| Ingredient | Trim loss | Cooking yield | Source |
|---|---|---|---|
| Ground beef, ≥20% fat | %0 | 63 (55–69)% · Broiled (patty) | USDA CY |
| Ground beef, <12% fat | %0 | 73 (73–75)% · Broiled (patty) | USDA CY |
| Beef tenderloinBone and connective tissue | %2 | 80 (71–86)% · Grilled | USDA SR28USDA CY |
| Beef top loin steak (bone-in)Bone and connective tissue | %10 | 82% · Broiled | USDA SR28USDA CY |
| Beef top sirloin steakBone and connective tissue | %3 | 80 (69–87)% · Broiled | USDA SR28USDA CY |
| Beef rib eye steak (boneless)Connective tissue | %4 | 82 (75–89)% · Grilled | USDA SR28USDA CY |
| Beef flank steak | %0 | 81 (74–89)% · Broiled | USDA SR28USDA CY |
| Beef chuck arm pot roastBone and connective tissue | %21 | 71% · Braised | USDA SR28USDA CY |
| Beef shank crosscutsBone 34%, separable fat 6% | %40 (34–40) | 73 (53–87)% · Braised (bone-in retail cut average) | USDA SR28USDA CY |
| Beef back ribs (bone-in)Bone and connective tissue | %52 | 75 (65–82)% · Braised | USDA SR28USDA CY |
| Beef short ribsBone | %27 | 66 (45–97)% · Braised | USDA SR28USDA CY |
| Beef liver | %0 | 73 (68–73)% · Pan-fried or braised | USDA CY |
| Beef mixed cuts (Turkish butcher rule)KTO: bone 20% + sinew 8% + retail handling/sale 3%; chamber decisions place bone between 18–28% | %31 (20–31) | — | KTO |
Poultry
| Ingredient | Trim loss | Cooking yield | Source |
|---|---|---|---|
| Whole chickenBone | %32 | 78 (68–84)% · Roasted | USDA SR28USDA CY |
| Chicken breast (bone-in)Bone | %20 | 72 (61–82)% · Roasted | USDA SR28USDA CY |
| Chicken thighThe SR28 raw thigh record has no bone refuse value; measure the bone share from your own portioning | — | 69 (58–79)% · Roasted | USDA CY |
| Chicken drumstickThe SR28 raw drumstick record has no bone refuse value; measure the bone share from your own portioning | — | 76 (63–87)% · Roasted | USDA CY |
| Chicken wingBone and connective tissue | %38 | 78 (74–96)% · Roasted or poached | USDA SR28USDA CY |
| Chicken liver | %0 | 62 (61–64)% · Pan-fried | USDA SR28USDA CY |
| Whole turkeyBone and connective tissue | %29 | 71% · Roasted | USDA SR28USDA CY |
| Turkey breast (bone-in)Bone/connective tissue 12%, skin and fat 10% | %22 | 72% · Roasted | USDA SR28USDA CY |
| Turkey thighFor parts cut from the whole bird, SR28 bone data refers to the whole bird; measure the bone share from your own portioning | — | 83% · Roasted | USDA CY |
Fish & seafood
| Ingredient | Trim loss | Cooking yield | Source |
|---|---|---|---|
| Salmon fillet (skin-on)SR28 records the fillet form; head and viscera are excluded at purchase. For whole fish enter your own measured value. | %0 | — | USDA SR28 |
| Trout (whole)Skin, head, viscera and bones | %53 | — | USDA SR28 |
| Tuna fillet (fresh)SR28 records the fillet form. For whole fish enter your own measured value. | %0 | — | USDA SR28 |
Vegetables
| Ingredient | Trim loss | Cooking yield | Source |
|---|---|---|---|
| PotatoPeel and parings | %25 | — | USDA SR28 |
| OnionStem ends, sprouts and defects | %10 | — | USDA SR28 |
| Spring onionRootlets | %4 | — | USDA SR28 |
| CarrotCrown, tops and scrapings | %11 | — | USDA SR28 |
| TomatoCore and stem ends | %9 | — | USDA SR28 |
| Cucumber (with peel)Ends | %3 | — | USDA SR28 |
| ZucchiniEnds | %5 | — | USDA SR28 |
| EggplantEnds, parings and trimmings | %19 | — | USDA SR28 |
| Bell pepperStem ends, seeds and core | %18 | — | USDA SR28 |
| Hot chili pepperStem ends, seeds and core | %27 | — | USDA SR28 |
| SpinachLarge stems and roots | %28 | — | USDA SR28 |
| Lettuce (iceberg)Core | %5 | — | USDA SR28 |
| Romaine lettuceCore | %6 | — | USDA SR28 |
| Green leaf lettuceOuter leaves, core and trimmings | %36 | — | USDA SR28 |
| ArugulaRoots, stems and yellowed leaves | %40 | — | USDA SR28 |
| CabbageOuter leaves and core | %20 | — | USDA SR28 |
| CauliflowerLeaf stalks, cores and trimmings | %61 | — | USDA SR28 |
| BroccoliLeaves and tough stalks | %39 | — | USDA SR28 |
| Celery (stalk)Roots and trimmings | %11 | — | USDA SR28 |
| CeleriacParings | %14 | — | USDA SR28 |
| LeekTops, root end and skin | %56 | — | USDA SR28 |
| GarlicKnob and skin | %13 | — | USDA SR28 |
| RadishStem ends, rootlets and trimmings | %10 | — | USDA SR28 |
| BeetrootParings and part of tops | %33 | — | USDA SR28 |
| MushroomTrimmings | %3 | — | USDA SR28 |
| AsparagusButt ends | %47 | — | USDA SR28 |
| ArtichokeStem and inedible bracts | %60 | — | USDA SR28 |
| Sweet corn (cob)Husk, silk, trimmings and cob | %64 | — | USDA SR28 |
| Green peas (in pod)Pods | %62 | — | USDA SR28 |
| OkraCrown and tips | %14 | — | USDA SR28 |
| Winter squash (acorn)Rind | %24 | — | USDA SR28 |
| PumpkinSeeds, rind and stem | %30 | — | USDA SR28 |
Fruit & herbs
| Ingredient | Trim loss | Cooking yield | Source |
|---|---|---|---|
| AppleCore and stem | %10 | — | USDA SR28 |
| BananaSkin | %36 | — | USDA SR28 |
| OrangePeel and seeds | %27 | — | USDA SR28 |
| Lemon (juice yield)Peel 45%, seeds 2% | %47 | — | USDA SR28 |
| LimePeel and seeds | %16 | — | USDA SR28 |
| StrawberryCaps and stems | %6 | — | USDA SR28 |
| Grapes (seedless type)Stems | %4 | — | USDA SR28 |
| WatermelonRind, seeds and cutting loss | %48 | — | USDA SR28 |
| CantaloupeCavity 9%, rind 39%, cutting 1% | %49 | — | USDA SR28 |
| Honeydew melonCavity 5%, rind 49% | %54 | — | USDA SR28 |
| PeachPit | %4 | — | USDA SR28 |
| PearStem, core and seeds | %10 | — | USDA SR28 |
| MangoSeed and skin | %29 | — | USDA SR28 |
| AvocadoSeed and skin | %26 | — | USDA SR28 |
| KiwifruitSkin | %24 | — | USDA SR28 |
| PineappleCore 8%, crown 13–16%, parings 22–26% (varies by variety) | %42 (42–49) | — | USDA SR28 |
| Cherry (sweet)Pits and stems | %8 | — | USDA SR28 |
| PlumPit | %6 | — | USDA SR28 |
| ApricotPit | %7 | — | USDA SR28 |
| FigStems | %1 | — | USDA SR28 |
| ChestnutShell | %26 | — | USDA SR28 |
| ParsleyTough stems | %5 | — | USDA SR28 |
| DillTough stems and trimmings | %41 | — | USDA SR28 |
| Basil (fresh)Tough stems and flower heads | %36 | — | USDA SR28 |
| WatercressTough stems and ends | %8 | — | USDA SR28 |
Methodology and sources
Every percentage in this table comes verbatim from the sources below — nothing is estimated. Where sources report ranges, the range is shown.
- USDA National Nutrient Database for Standard Reference, Release 28 — Refuse (trim loss) data (original compilation: Agriculture Handbook 102, Matthews & Garrison, 1975) — doğrulama / verified 2026-09-14
- USDA Table of Cooking Yields for Meat and Poultry, Release 2 (2014) — doğrulama / verified 2026-09-14
- Konya Chamber of Commerce — Fire and Waste Rates Alphabetical Index (MEAT section): beef bone fire 20%, butcher sinew fire 8%, retail holding/handling/sale fire 3% (consistent with the Sakarya Chamber of Commerce 2012 committee decision: bone 18–28%) — doğrulama / verified 2026-09-14
USDA values describe US retail forms (e.g. trimmed to a defined fat depth). Your butcher trim level changes the numbers, so verify each line against your own kitchen.
SR28 fish records describe fillet form (head and viscera removed at purchase); whole-fish losses vary by kitchen. Measurements for the main Turkish market fish (sea bass, sea bream) will be added in a later edition.
Primary Turkish chamber source: the Konya Chamber of Commerce Fire and Waste Rates Index gives beef bone fire 20%, butcher sinew fire 8% and retail holding/handling/sale fire 3% (≈31% total); the Sakarya Chamber of Commerce 2012 committee decision places bone between 18–28%. These figures were verified against the document on 2026-09-14.
Last verified: 2026-09-14 · Published by Chef Batuhan Özkök
Downloads
The same model as a spreadsheet with live formulas — works fully offline.
Cite this tool
If you use the table or calculator in your work, please cite it in the form below. The page cannot be embedded in a frame; link to it directly.
Özkök, Batuhan. "Kitchen Yield & Fire Reference Table". batuhanozkok.com/en/tools/kitchen-yield-calculator (accessed 2026-09-17).
FAQ
How do you calculate trim (fire) rate?
Measure trim loss as a percentage of total purchased weight, and cooking loss as the percentage drop from prepared raw weight to cooked weight. Usable yield % = (1 − trim loss) × (1 − cooking loss). True cost per usable kg = purchase price ÷ usable yield.
What trim loss percentage is normal for meat?
It depends on the cut: USDA data shows ~3% for retail-trimmed boneless sirloin but 40% bone for shank and 52% for back ribs. The Konya Chamber of Commerce index gives beef bone 20%, sinew 8% and retail handling 3% (≈31% total); Sakarya chamber decisions place bone between 18–28%. Values vary by cut and supplier — verify with your own weighing.
What is the difference between fire and randıman (yield)?
Yield is the usable share of the purchase; fire is the lost share: fire = 100% − yield. Multiply the trim and cooking steps to get the total yield.
How is cooking loss added to food cost?
Cost the recipe on usable (cooked, trimmed) weight: true cost per usable kg = purchase price ÷ usable yield. Ignoring yield typically understates food cost by 4–8 points, coming straight out of profit.
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