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Raw Yield Test

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Suppose you work in a restaurant that serves veal scaloppine. The restaurant buys whole legs of veal. It is your job to bone out the veal, trim off all fat and connective tissue, separate the muscles at the seams, and cut the large pieces into scaloppine.
A typical whole leg of veal might weigh 30 pounds and cost $5 per pound for a total cost of $150. After finishing your trimming and cutting, you find you have 18 pounds of veal scaloppine. How do you figure the cost per pound of this meat?
The simplest example would be if you threw away all the trimmings, bones, and scrap meat. Then you would know your 18 pounds of veal cost you $150. Dividing $150 by 18 pounds gives you a cost per pound of $8.33.

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