Thread: Brisket yields
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Old 03-03-2014, 06:57 PM   #10
HBMTN
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Join Date: 10-16-08
Location: Virginia
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Your math makes sense. I have not investigated it to this detail however I have taken a few brisket catering jobs and figured it based on a 50% yield. I weighed the unused brisket and figured based on the left overs that guests were taking an average of 6.25oz from the buffet when the average pork take is around 4 to 4.5oz.

I'd say based on your calculations guest are not taking as much as I thought and I'm loosing the 6% on my expected yield. Thanks Big Mista I'll check in to this further and adjust as needed.
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