Culinary Yield Calculator

Culinary Yield Calculator — Cost Report

Yield Calculator

Ingredient Name

AP Weight (As Purchased, lbs)

AP Cost/lb (price paid per lb)

EP Weight (Edible Portion, lbs)

EP Weight Helper (optional oz input)

Yield —

Yield %

—

EP ÷ AP × 100

Trim Loss

—

lbs discarded

Trim Loss $

—

AP cost of waste

Total AP Spend

—

AP wt × AP cost/lb

EP Cost / lb
—
True cost per usable lb

EP Cost / oz
—
True cost per usable oz

Yield % (EP ÷ AP) × 100

Trim Loss Weight AP – EP (lbs)

Trim Loss $ Trim lbs × AP cost/lb

EP Cost / lb AP cost/lb ÷ Yield%

EP Cost / oz EP cost/lb ÷ 16

Total AP Spend AP wt × AP cost/lb