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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 08-13-2011, 09:21 AM   #1
Drumbum77
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Default Question about weight and Fatties?

Hi folks,

I have some friends and family that want me to cater the upcoming football season. My question is if I'm charging per pound of pulled pork, how much weight am I gonna loose in fat/original weight? If you buy an 8lb butt how much weight should you expect to loose in fat.
Thanks ya'll!

Last edited by Drumbum77; 08-13-2011 at 10:15 AM..
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Unread 08-13-2011, 09:55 AM   #2
txschutte
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Usually, you figure a 50% yield on pork. An 8lb butt should produce about 4lbs of cooked, edible meat. Shoulders will be less.
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Unread 08-13-2011, 10:14 AM   #3
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Thanks for the help! Also...does anyone do fatties when catering? I was thinking about it, but I'm worried that they will dry out. What's ya'lls opinion on them and what is the best way to keep the moist?
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