Meat Yield Calculator

Calculate cooked weight and servings from raw meat based on cut type and serving size.

Raw Weight

lbs

Cut Type

Serving Size

Tab to move between fields

Cooked Weight

6 lbs

≈ 24 sticks of butter

Servings

Cooked Weight96 oz

Weight Lost (fat, moisture)6 lbs

Weight Loss50%

How to Use This Calculator

Enter the raw weight of meat you are cooking in pounds.
Select the cut type (brisket, pork butt, ribs, chicken, etc.) to apply the correct yield factor.
Set the desired cooked serving size per person in ounces.
The calculator shows expected cooked weight, number of servings, weight lost to fat and moisture, and yield percentage.
Use cooked weight and servings to confirm you purchased enough raw meat for your event.

How the result changes with Raw Weight

Raw Weight: Raw meat weight before cooking in pounds.
Cut Type: 1 = Brisket (50% yield), 2 = Pulled Pork (55%), 3 = Ribs (60%), 4 = Chicken (65%), 5 = Turkey (70%).
Serving Size: Cooked meat per serving in ounces. 5-6 oz is typical for BBQ plates, 3-4 oz for sandwiches.

Identify Input Parameters
Raw Weight = 12, Cut Type = 1, Serving Size = 6 = 3 input(s) provided
Calculate Cooked Weight
Cooked Weight
6 = 6
Calculate Servings
16 = 16
Calculate Cooked Weight
Cooked Weight
96 = 96
Calculate Weight Lost
Weight Lost
6 = 6

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