Brisket Yield

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HBMTN

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Anyone ever check the yield they get from a whole packer brisket? I always figure it at 50% but the first time I have actually weighed it out was this past weekend. I cooked a 12.5lb packer and yielded 5.5lbs of meat. At $2.89lb that makes my cost of the final sliced meat $6.57lb. Was this just an extra fatty brisket or what is the norm? You can bet I'll be weighing the next several out to see.
 
HBMTN said:
Anyone ever check the yield they get from a whole packer brisket? I always figure it at 50% but the first time I have actually weighed it out was this past weekend. I cooked a 12.5lb packer and yielded 5.5lbs of meat. At $2.89lb that makes my cost of the final sliced meat $6.57lb. Was this just an extra fatty brisket or what is the norm? You can bet I'll be weighing the next several out to see.
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We usually get a 60% yield (40% loss) on our packers. (i.e. about 8.5 lbs from a 14 lb packer) We buy ours from out local SAM's and they are very consistent on the amount of fat content. On extra fatty ones it is usually a 50% yield. Sounds like you had a really FAT ONE. :biggrin1:
 
To be honest, I assume a 40% loss, but, I have never weighed it out.
 
5.5/12.5=.44 or 44%. Doesn't seem that catastrophic to 50%. Am I missing something?
 
It would be to me if I was running a restaurant. Food profit margins are often 5-8%. You don't want to be 6% off on food costs.
 
landarc said:
It would be to me if I was running a restaurant. Food profit margins are often 5-8%. You don't want to be 6% off on food costs.
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I hear what your saying, sure if you cook a few hundred pounds or more a week it's gonna add up.
 
I cooked 4 packers a few weeks ago and ended up with a 54% yield across the board with them. They were all in the 14lb range with avg amount of fat. I figure 46% loss was in line.
 
I generally figure a 45 - 50% loss - doubling the raw cost for retail pricing. Getting IBP packers via my food distro & have found the range to actually be about 40 - 50% loss. So overall it works out costwise. Base it on 50% but make your markup a full 70% or more & you'll be doing fine...
 
I have been keeping track of yeilds for a few months now.
I cook about 75 briskets a week. After trimming to my spec, i average about a 55-58% yeild, After seperating and trimming to serve puts me right at 50%.
 
I usually get around 40% yield on full packer briskets. I'd love to get 55-58% like some of you are getting!
 
I have noticed quite a difference between yields if I foil, or do not. If I don't foil, I get about a 40% yield, about 55% with foil. This has much to do with moisture.
 
Tested this today with my cook - 53% yield. I trim hard fat before cooking & I wrap in paper when my bark has set. Figuring serving trim - I'm hitting 50% like Bubba.
 
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