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Common Product Yields

VEGETABLES

Acorn Squash Flesh Raw 74% Eggplant Trim, Pared, and Sliced 81%

Artichoke Edible Leaves and Base 40% Endive Trimmed and Cored 86%

Asparagus Trimmed Ends 80% Fennel Trimmed and Cored 86%

Beets Peeled and Diced 91% Garlic Peeled Cloves 87%

Broccoli Cored. Florets Only 47% Ginger Root Peeled Root 83-90%

Brussel Sprouts Trim and Ready To Cook 90% Iceberg Lettuce 62%

Butternut Squash 84% Leek Bulb and Flower Leaves 44% Red & Green Cabbage Trimmed Without Core 64% Mushrooms

90%

Carrots 68% Onions 63%

Cauliflower Cored. Florets Only. 53% Peppers 59%

Celery 60% Potatoes Skinned By Hand and Raw 63%

Cilantro 90% Romaine 86%

Corn Raw Kernals Cut Off Cob 36% Spinach Trimmed Leaves 72%

Cucumber Pared and Sliced 84% Zucchini 78%

FRUITS

Apples Peeled and Cored 40% Mango Without Pit and Skin 69%

Avocado Skin and Seeded 63% Oranges Pared, Flesh 44%

Banana 66% Papayas 65%

Blackberries 96% Peaches Without Pit and Skin 76%

Cantaloupe Rind and Seeded 43% Pears Without Pit and Skin 78%

Cherries Flesh 62% Pineapple Peeled and Cored 38%

Coconut Meat 48% Plantains Fully Ripe 65%

Figs Without Stem 97% Plums Pitted 94%

Grapefruit Segments Without

Membrane 52% Pomegranates Seeded 44%

Grapes Stems Removed 96% Prickle Pear Pulp 44%

Honeydew Rind and Seeded 48% Strawberries Good Quality, No Stem 90%

Lemons Juiced and Strained 36% Tomato Stem and Base 90%

Lime/Lemon Zest 16% Watermelon Rind and Seeded 52%

Limes Juiced and Strained 47%

Common Product Yields

MEAT Beef Chuck 85% Lamb Breast And Flank 89%

Flank 90% Chop 75%

Flap Meat 80% Foreleg 70%

Inside Round 65% Loin 89%

Neck 75% Rib 81%

Rib Chop 83% Shoulder 86%

Rump 79% Pork Bacon 93%

Shank Hind 43% Butt Boneless 85%

Shank Fore 61% Chop 75%

Shoulder Clod 75% Ham 85%

Short Ribs 68% Picnic 81%

Sirloin Butt 70% Shoulder 84%

Sirloin Top Full Cut 71% Tender 95%

Steak Club 83% Veal Chuck 80%

Steak Porterhouse 91% Flank 99%

Steak T-Bone 88% Fore Shank 52%

Tender PSMO 75% Leg, Boned and Trimmed 68%

Cut Steak Ribeye Steak Lip Off 72% Loin 83%

Ribeye Steak Lip On 78% Plate 79%

Strip Steak Center Cut 50% Rib 77%

Strip Steak End Cut 63% Round 77%

Top Butt Steak Cap On 52%

Top Butt Steak Center Cut 38%

Peeled Tenderloin 52%

Peeled Tenderloin c/c 38%

Common Product Yields

POULTRY AND FISH Game Hen With Neck and Giblets 91% Bass Without Skin Filet 59%

Breast Skin On 74% Clams Edible Portion 15%

Chicken Broiler/Fryer Without

Neck/Giblets 89% Cod Filet Without Skin 30%

Drum 63% Crab Blue From Shell 17%

Thighs 70% Dungeness From Shell 27%

Wings 50% King From Shell 25%

Breast 87% Crawfish Tail 12%

Breast Quarter 75% Back 23%

Drum 69% Flounder Filet Without Skin 41%

Leg 75% Frog Legs Flesh 65%

Leg Quarter 71% Halibut Filet Without Skin 59%

Thigh 82% Trout Filet Without Skin 59%

Duck Dressed 88% Lobster Meat Body Claw Tail 28%

Legs 24% Oyster Meat and Liquor 18%

Wings 11% Snapper Filet With Skin 73%

Turkey Whole, Dressed 90% Salmon Meat Boneless Raw 88%

Venison Loin Chop 75% Shrimp Cleaned Without Shell 81%

Weight and Volume Cross Reference Resources…

http://www.kingarthurflour.com/recipe/master-weight-chart.html - chart on website - see sample

http://www.onlineconversion.com/weight_volume_cooking.htm - interactive web site - see sample

http://www.nutrition411.com/food-service/food-preparation/item/186-size-and-volume-equivalents-

scoops-cans-and-steam-table-pans

Chart on website – see sample

Other sites….that may be helpful.

http://www.cooking-with-us.com/spicemeasurement.php#

http://www.cooking-with-us.com/_files/Image/veggie%20cup%20measure.pdf

http://www.durkeefoodservice.com/spice101.html#volume

http://www.chefs-resources.com/DrySpiceYields

http://www.chefs-resources.com/CanSizes

http://www.chefs-resources.com/ProduceYields

http://www.kingarthurflour.com/recipe/master-weight-chart.html

http://www.angelfire.com/bc/incredible/weightmeasure.html

http://www.mealtime.org/uploadedFiles/Mealtime/Content/10ozyield.pdf

http://www.gourmetsleuth.com/cooking-conversions.aspx

Drained Weight of Common #10 Canned Products

Drained Weight of Common #10 Canned Products (cont.)

Sources: Canned Food Alliance – www.mealtime.org King Arthur Flour Company, Inc – www.kingarthurflour.com Chef’s Resources – www.chef-resources.com