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chicken yield calculation

One pound of raw boneless, skinless chicken produces approximately 3 cups of diced cooked chicken. divide 5 pounds by 0.28 (28%) to find 17.9 pounds of whole chickens. The breast meat is the most expensive part of the bird when cut up and should be priced higher for the labor involved. 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. Dividend yield is a calculation of the amount (in dollars) of a company’s current annual dividend per share divided by its current stock price: Current annual dividend per share/current stock price For example: A company that pays $2 in dividends on an annual basis with a stock price of $60 has a dividend yield of 3.33%. 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 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. / 295 eggs) of equivalent cost of feed to produce a single egg. Once found, yield percentages (or yield factors as they are sometimes called) are used in quantity calculations. 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. 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. And whole birds such as chicken and turkey (under 12 lbs) also yield about 60% meat. (1,720 KSh. Roasters=75%. Example: To know how much weight in whole chickens you must buy to have 5 pounds of breast meat, use the Whole Chicken table. 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. Cooked - Bone-in: One pound of raw bone-in chicken produces approximately 1 cup of diced cooked chicken. 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 ). So when purchasing raw meat, increase the amount purchased based on what the actual cooked amount of meat you’ll need. 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. Main feature (standalone item such as a boneless steak, prime rib, chicken breast, etc)- 8 ounces per serving For Broilers =70%. Cooked - Whole: Raw whole chicken with bones produces approximately 1 … Commercial broilers yield 23-25% of their live weight as breast meat. All other yields representing each component part are required in the formulation to provide the total standard yield. = 1,710 KSh. Cornish Game Hens=65%. To ensure accountability, USDA graders will monitor frame disposal. 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 ). ...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. 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). 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