Food Portion Cost Calculator
Calculate true cooked meat and protein portion costs by accounting for raw cooking shrinkage, moisture loss, and cost per gram of protein.
Cooked Protein Portion Yield Formula
Cooked Cost/Lb = Raw Cost/Lb / (1 − Shrinkage %); Cost/Portion = (Cooked Cost/Lb / 16) × Target Cooked Oz- Cooking Shrinkage: Standard water and rendered fat loss during cooking (Ground beef: 25%–30%, Chicken breast: 20%–22%, Salmon: 15%–18%).
- Raw Oz Required: Finished portion size divided by cooked yield ratio.
- Protein Efficiency: Cost per gram of macronutrient protein.
Step-by-Step Worked Example
Calculation Steps:
How to Use This Calculator
Assumptions & Limitations
- Moisture evaporation and rendered fat loss vary based on cooking method and internal temperature.
- Calculations assume boneless cuts unless trim waste is factored into shrinkage.
Frequently Asked Questions
Why does meat cost so much more after cooking?
Raw meat is roughly 65% to 75% water. When grilled or roasted, moisture evaporates and fat renders out, causing a 20% to 30% weight reduction that elevates the real cost per cooked ounce by 25% to 40%.
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