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The Butchers and cooking test is a kitchen test that helps determine the actual
portion cost of meat, fish and poultry.
What is Butchers test?
-
This is a yield for meat, poultry and fish which is used to determine the actual
portion cost after waste, trimming and by-products have been removed from
the whole sale and also known as AP.
Saleable
Weight
Butchered
Step 6. Record the purchase cost per kilogram in a butchers test card or a
computer data base.
Step 7. Compute for the cost factor.
Cost Factor = Initial Weight (AP weight)
Saleable Weight
Step 8. Compute for Yield Percentage:
Percentage Yield = Saleable Weight x 100
Saleable Weight
Step 9. Compute for Butchered Cost.
Butchered Cost = AP Cost x Cost Factor
Sample #1: The group bought 2 kilos of frozen U.S. tenderloin. It cost P280 per kilo.
After thawing it weigh 1.96kg. The trimmings weighed 100g while the fats and
gristles that were taken out weigh 50g. Further drippings of blood and water 30g.
Complete the Butchers Test Card below.
Weight
Initial Weight (AP)
Thawed weight
Fat and Gristles
Trimmings
Drippings
Salable Weight
2kg
1.96kg
0.050kg
0.1kg
0.030kg
1.78kg
Butcher
ing
Loss
Yield
Percent
age
Cost
280
98%
5%
10%
3%
89%
314.72
Step 6: Record
Purchased Cost
1.96kg
0.05kg
0.10kg
Saleable Weight:
1.78kg
2kg
Step 9: Butchered Cost
Butchered Cost: = P 280 x
1.124
This test is usually done after the butcherss test in order to determine the
end or final cost of a product.
Through the cooking test, we take into consideration not only the losses due
to mechanical processing such as cutting and trimming but also further
losses due to application of heat (cooking method) manifested in shrinkage
and loss of weight of the end product as well as slicing before serving.
Meat is a prime example of these because it tends to be dependent on the
amount of bones, fat and trimmings or in other words the quality of the
carcass from which it came from.
Through the use of the cooking yield chart, quality and standards can be
maintained.
Step 1:
Record Gross
Weight
Step 2: Record
Cooked Information
% Loss = Cooking
loss x 100
Gross
Weight
= 600kg x 100
Step 3: Record
Service Loss
% Loss = Service
loss x 100
Gross
Weight
= 1.5kg
Weight
Gross Weight
Cooking loss
(shrinkage)
Yield after cooking
Allowance for service
loss
Trimming, slicing and
tasting
Net Yield
Cooked Cost
4kg
600g
Butcheri
ng Loss
%
Yield
Percent
age
Total
Cost
520
15%
3.4kg
1.5kg
37.5%
1.9kg
47.5%
89%
Cooked Cost/kilo
Step 5: Cost Factor
Step 4: Find Net
Gross Weight
Yield
Net Yield
Yield after cooking = 4kg
serving
1.9kg
loss
= 2.105
Net Yield = 3.4kg
1.5kg
= 1.9kg
Yield % = Net Yield x CHECK YOUR SKILLS
P
1094.6
P
Step 6: Cooked
Cost
Total Cost x Cost
Factor
= P 520 x 2.105
= P 1,094.60
Cooked Cost
Net Yield
= P1, 094.60
4kg
Salable Weight:
Item: Flank
___________________
Thawed weight:
Fat and Gristle:
Trimmings:
Cost per kg:
__________________
13kg
200g
623g
P233
_____________________
Item: Flank
Salable
Weight: ___________________
____________________
Thawed weight:
13kg
Fat and Gristle:
200g
Trimmings:
623g
Cost per kg:
P233
_______________________
Cooked Weight:
Net Yield: _______________________
Cost Factor:
Butchered
Cost:______________________
Yield % :
___________________________