Beef, Pork, Lamb or Chicken? The Ultimate Cut-by-Cut Yield Guide
- Maree O'Connor
- Jun 26
- 2 min read
When it comes to buying wholesale meat, understanding the yield of each cut can make a huge difference to your bottom line. Yield refers to the amount of usable meat you get after trimming, boning, and cooking. Knowing this helps you plan portions accurately, control costs, and minimise waste.
In this guide, we break down the yield percentages of popular cuts across beef, pork, lamb, and chicken — so you can order smarter and serve better.
Why Yield Matters
Not all cuts deliver the same amount of edible meat. Some come with bones, fat, or connective tissue that must be trimmed off. Others lose moisture during cooking.
Understanding yield means you:
Set realistic portion sizes
Accurately calculate food costs
Reduce waste and improve profitability
Beef Yield Guide
Cut | Typical Yield % (Trimmed, Raw) | Notes |
Ribeye Steak | 75–80% | Boneless; trim some fat |
Scotch Fillet | 75–85% | Very tender; minimal trimming |
Rump Steak | 70–75% | Slightly tougher; some trimming needed |
Brisket | 65–70% | Contains connective tissue; long cooking |
Chuck Roast | 65–70% | Best slow-cooked; moderate trimming |
Pork Yield Guide
Cut | Typical Yield % (Trimmed, Raw) | Notes |
Pork Shoulder | 70–75% | Great for slow cooking, pulled pork |
Pork Belly | 65–70% | High fat content; yields flavourful cuts |
Pork Loin | 80–85% | Lean and tender; minimal trimming |
Spare Ribs | 50–60% | Bone-in, lower yield, but high flavour |
Lamb Yield Guide
Cut | Typical Yield % (Trimmed, Raw) | Notes |
Lamb Shoulder | 65–70% | Good for slow roast or stew |
Leg of Lamb | 75–80% | Leaner cut; versatile in cooking |
Lamb Rack | 70–75% | Premium, presentation cut with bones |
Lamb Shanks | 55–60% | Bone-heavy; ideal for braising |
Chicken Yield Guide
Cut | Typical Yield % (Raw, Whole to Portions) | Notes |
Whole Chicken | 65–70% | Includes bones, skin, giblets |
Chicken Breast | 60–65% | Skinless, boneless yields less |
Chicken Thigh | 70–75% | Juicy and forgiving in cooking |
Drumsticks | 55–60% | Bone-in, popular portion |
Tips to Maximise Yield and Value
Order to your menu needs: Use boneless cuts for fine dining, bone-in for rustic dishes with flavour.
Ask about trimming: a La Carte Meats offers different trimming specs — tighter trim can mean higher yield but less fat for flavour.
Save your trimmings: Use offcuts for stocks, mince or staff meals.
Consider cooking losses: Plan portions slightly larger raw to account for moisture loss during cooking.
Conclusion
Yield percentages are crucial for wholesale meat buyers who want to control costs and optimise portions. By choosing the right cuts and working closely with your supplier, you can reduce waste, improve consistency, and serve dishes that delight customers — all while protecting your margins.
Want expert advice on yield and portioning for your wholesale meat orders? Contact us for help with cuts that work for your kitchen and budget.
