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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 06-13-2012, 09:48 PM   #1
HBMTN
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Default Brisket Yield

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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Unread 06-13-2012, 10:52 PM   #2
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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.

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.
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Unread 06-13-2012, 10:53 PM   #3
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To be honest, I assume a 40% loss, but, I have never weighed it out.
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Unread 06-13-2012, 11:07 PM   #4
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5.5/12.5=.44 or 44%. Doesn't seem that catastrophic to 50%. Am I missing something?
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Unread 06-13-2012, 11:11 PM   #5
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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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Unread 06-13-2012, 11:25 PM   #6
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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.
I hear what your saying, sure if you cook a few hundred pounds or more a week it's gonna add up.
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Unread 06-14-2012, 06:13 AM   #7
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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.
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Unread 06-15-2012, 03:19 PM   #8
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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...
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Unread 06-15-2012, 05:46 PM   #9
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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%.
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Unread 06-16-2012, 09:35 AM   #10
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I usually get around 40% yield on full packer briskets. I'd love to get 55-58% like some of you are getting!
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Unread 06-16-2012, 09:43 AM   #11
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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.
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Unread 06-16-2012, 07:45 PM   #12
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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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