Meat Cooking Yield Chart (USDA)

Name: USDA cooking yields for meat and poultry (Release 2, 2014)
Creator: USDA Agricultural Research Service
License: https://creativecommons.org/publicdomain/zero/1.0/

How much does meat shrink when it is cooked? This chart lists every row of the USDA’s Table of Cooking Yields for Meat and Poultry: 173 cuts of beef, pork, ham, chicken, turkey, lamb and veal, by cooking method, with the number of samples and the range the USDA measured.

Download the full table (CSV)

Yields by ingredient

As-purchased to ready-to-use and cooked yields from the USDA Food Buying Guide, with USDA cooking tests and nutrient data alongside.

Meat

Poultry

Seafood

Shrimp

Produce

How to read the chart

Cooking yield: cooked weight ÷ raw weight × 100: the share of the raw weight left after cooking.
Cooking loss: 100 − cooking yield: moisture and fat lost in the pan, oven or pot.
Raw weight to buy: cooked portion ÷ yield. A 6 oz cooked portion of braised brisket flat at 69% needs 6 ÷ 0.69 = 8.7 oz raw.
Samples and range: how many pieces the USDA tested and the lowest and highest yield it saw. Rows dated 1975 come from USDA Agriculture Handbook 102 and have no sample count.
Bone-in cuts: the bone is included in both weights, so the yield is not the share of edible meat.

Typical cooking losses at a glance

Most cuts in the table keep 60–85% of their raw weight; the median is 76%. The USDA’s pooled beef figures, each from dozens to hundreds of samples, show how much the method matters:

USDA summary row	Method	Yield	Samples
Beef, retail all cuts, all temps	Broiled or grilled	78%	458
Beef, retail cuts, all, bone in	Braised	73%	36
Beef, retail cuts, all, boneless	Braised	67%	361
Beef, retail cuts, bone in, all temps	Roasted	77%	35
Beef, retail cuts, boneless, all temps	Roasted	79%	71
Beef, retail cuts, boneless, short ribs	Braised	66%	30
Beef, retail cuts, steaks, bone in and boneless	Mixed methods	76%	553

Bacon is the outlier, keeping about 29–32% of its raw weight, while cured hams, which are mostly reheated rather than cooked from raw, keep about 80–96%.

Full chart by species

Beef
Cut	Method	Yield	Loss	Samples	Range
Beef, bottom sirloin, tri-tip roast, lean and fat, trimmed to 0" fat	Roasted	84%	16%	20	77–89%
Beef, brisket, flat half, lean and fat, trimmed to 1/8" fat	Braised	69%	31%	20	65–76%
Beef, chuck eye country-style ribs, boneless, lean and fat, trimmed to 0" fat	Braised	68.3%	31.7%	70	60.7–80.4%
Beef, chuck eye roast, boneless, America's Beef Roast, lean and fat, trimmed to 0" fat	Roasted	80%	20%	35	75.8–93.5%
Beef, chuck eye steak, boneless, lean and fat, trimmed to 0" fat	Grilled	80.2%	19.8%	70	61.8–94.9%
Beef, chuck, arm pot roast, lean and fat, trimmed to 1/8" fat	Braised	71%	29%	1	—
Beef, chuck, mock tender steak, boneless, lean and fat, trimmed to 0" fat	Braised	71.4%	28.6%	61	56.4–99.5%
Beef, chuck, short ribs, boneless, lean and fat, trimmed to 0" fat	Braised	66.1%	33.9%	30	44.9–97.3%
Beef, chuck, shoulder clod, shoulder tender, medallion, lean and fat, trimmed to 0" fat	Broiled or grilled	77%	23%	10	74–81.1%
Beef, chuck, shoulder clod, shoulder top and center steaks, lean and fat, trimmed to 0" fat	Broiled or grilled	76%	24%	10	72.8–83.4%
Beef, chuck, shoulder clod, top blade, steak, lean and fat, trimmed to 0" fat	Broiled or grilled	76%	24%	10	70.7–79.9%
Beef, chuck, under blade center steak, boneless, Denver Cut, lean and fat, trimmed to 0" fat	Grilled	71%	29%	30	65.8–83.1%
Beef, chuck, under blade pot roast, boneless, lean and fat, trimmed to 0" fat	Braised	64%	36%	33	60.9–78.2%
Beef, chuck, under blade steak, boneless, lean and fat, trimmed to 0" fat	Braised	65%	35%	34	58.1–72%
Beef, flank, lean and fat, trimmed to 0" fat	Broiled or grilled	81%	19%	20	74–89%
Beef, ground, high fat (>22%), crumbles	Pan-fried	62%	38%	4	60.3–63.9%
Beef, ground, high fat (>22%), loaf	Roasted	63%	37%	4	61.9–63.9%
Beef, ground, high fat (>22%), patty	Broiled or grilled	63%	37%	4	55.3–69.4%
Beef, ground, high fat (>22%), patty	Pan-broiled	69%	31%	4	67.5–72.2%
Beef, ground, low fat (<12%), crumbles	Pan-fried	69%	31%	4	67.1–69.5%
Beef, ground, low fat (<12%), loaf	Roasted	72%	28%	4	67.6–73.9%
Beef, ground, low fat (<12%), patty	Broiled or grilled	73%	27%	4	72.8–74.7%
Beef, ground, low fat (<12%), patty	Pan-broiled	77%	23%	4	76.4–78.3%
Beef, ground, medium fat (12%-22%), crumbles	Pan-fried	67%	33%	4	63.7–71.6%
Beef, ground, medium fat (12%-22%), loaf	Roasted	70%	30%	4	65.1–76.2%
Beef, ground, medium fat (12%-22%), patty	Broiled or grilled	69%	31%	4	64–72.4%
Beef, ground, medium fat (12%-22%), patty	Pan-broiled	73%	27%	4	70.8–76%
Beef, loin, tenderloin roast, boneless, lean and fat, trimmed to 0" fat	Roasted	82%	18%	1	—
Beef, loin, tenderloin steak, lean and fat, trimmed to 0" fat	Grilled	79%	21%	1	—
Beef, loin, top loin steak, boneless, lip off, lean and fat, trimmed to 0" fat	Grilled	82%	18%	1	—
Beef, plate steak, boneless, inside skirt, lean and fat, trimmed to 0" fat	Grilled	72.9%	27.1%	72	64.3–84.9%
Beef, plate steak, boneless, outside skirt, lean and fat, trimmed to 0" fat	Grilled	68.2%	31.8%	72	58.6–79.3%
Beef, retail all cuts, all temps	Broiled or grilled	78%	22%	458	68.6–88%
Beef, retail cuts, all, bone in	Braised	73%	27%	36	53–87%
Beef, retail cuts, all, boneless	Braised	67%	33%	361	55.7–84.2%
Beef, retail cuts, bone in, all temps	Roasted	77%	23%	35	72–84%
Beef, retail cuts, boneless, all temps	Roasted	79%	21%	71	64–96%
Beef, retail cuts, boneless, short ribs	Braised	66%	34%	30	44.9–97.3%
Beef, retail cuts, steaks, bone in and boneless	Mixed methods	76%	24%	553	66.5–87.6%
Beef, rib eye roast, bone-in, lip-on, lean and fat, trimmed to 1/8" fat	Roasted	76.9%	23.1%	35	71.8–83.5%
Beef, rib eye roast, boneless, lip-on, lean and fat, trimmed to 1/8" fat	Roasted	75.8%	24.2%	36	65.7–84.9%
Beef, rib eye steak, bone-in, lip-on, lean and fat, trimmed to 1/8" fat	Grilled	85.7%	14.3%	36	77.7–90.3%
Beef, rib eye steak, boneless, lip off, lean and fat, trimmed to 0" fat	Grilled	82.2%	17.8%	36	75.2–88.6%
Beef, rib eye steak, boneless, lip-on, lean and fat, trimmed to 1/8" fat	Grilled	83.6%	16.4%	36	74.6–91.9%
Beef, rib, back ribs, bone-in, lean and fat, trimmed to 0" fat	Braised	75.3%	24.7%	36	65.2–82.2%
Beef, rib, small end (ribs 10-12), lean and fat, trimmed to 1/8" fat	Broiled or grilled	82%	18%	20	70–85%
Beef, round tip round roast, lean and fat, trimmed to 0" fat	Roasted	85%	15%	20	76–87%
Beef, round, bottom round, roast, lean and fat, trimmed to 1/8" fat	Roasted	84%	16%	20	76–88%
Beef, round, bottom round, steak, lean and fat, trimmed to 1/8" fat	Braised	69%	31%	20	62–70%
Beef, round, eye of round, roast, lean and fat, trimmed to 1/8" fat	Roasted	81%	19%	20	75–83%
Beef, round, knuckle, tip center, steak, lean and fat, trimmed to 0" fat	Broiled or grilled	76%	24%	13	70.9–81%
Beef, round, knuckle, tip side, steak, lean and fat, trimmed to 0" fat	Broiled or grilled	75%	25%	7	71.4–78.6%
Beef, round, outside round, bottom round, steak, lean and fat, trimmed to 0" fat	Broiled or grilled	77%	23%	10	74.5–81.7%
Beef, round, top round steak, lean and fat, trimmed to 1/8" fat	Broiled or grilled	72%	28%	20	62–83%
Beef, short loin, top loin, steak, lean and fat, trimmed to 1/8" fat	Broiled or grilled	82%	18%	1	—
Beef, shoulder pot roast, boneless, lean and fat, trimmed to 0" fat	Braised	66.3%	33.7%	71	54.6–80.9%
Beef, shoulder steak, boneless, lean and fat, trimmed to 0" fat	Grilled	77.7%	22.3%	72	69.8–88.9%
Beef, shoulder top blade steak, boneless, lean and fat, trimmed to 0" fat	Grilled	73%	27%	34	69–89.9%
Beef, tenderloin, steak, lean and fat, trimmed to 1/8" fat	Broiled or grilled	80%	20%	19	71–86%
Beef, top sirloin, steak, lean and fat, trimmed to 1/8" fat	Broiled or grilled	80%	20%	20	69–87%
Beef, variety meats and by-products, brain	Simmered	85%	15%	1	—
Beef, variety meats and by-products, heart	Simmered	57%	43%	1	—
Beef, variety meats and by-products, kidneys	Simmered	53%	47%	1	—
Beef, variety meats and by-products, liver	Braised	68%	32%	1	—
Beef, variety meats and by-products, liver	Pan-fried	73%	27%	1	—
Beef, variety meats and by-products, tripe	Simmered	70%	30%	1	—

Pork
Cut	Method	Yield	Loss	Samples	Range
Pork loin, fresh, backribs, bone-in, lean and fat	Roasted	82%	18%	12	74–90%
Pork, fresh, blade, (chops), boneless, lean and fat	Broiled or grilled	85%	15%	12	78–90%
Pork, fresh, enhanced, loin, top loin (chops), boneless, lean and fat	Broiled	82%	18%	1	—
Pork, fresh, leg sirloin tip roast, boneless, lean and fat	Braised	79%	21%	4	72.1–82.1%
Pork, fresh, loin, blade (chops), bone-in, lean and fat	Braised	78%	22%	12	65–93%
Pork, fresh, loin, blade (chops), bone-in, lean and fat	Broiled or grilled	83%	17%	12	78–90%
Pork, fresh, loin, blade (chops), bone-in, lean and fat	Pan-fried	82%	18%	12	68–97%
Pork, fresh, loin, blade (roasts), bone-in, lean and fat	Roasted	77%	23%	12	68–88%
Pork, fresh, loin, blade (roasts), boneless, lean and fat	Roasted	75%	25%	12	68–88%
Pork, fresh, loin, center loin (chops), bone-in, lean and fat	Braised	74%	26%	12	67–85%
Pork, fresh, loin, center loin (chops), bone-in, lean and fat	Pan-fried	76%	24%	12	58–84%
Pork, fresh, loin, center loin (chops), boneless, lean and fat	Pan-broiled	80%	20%	1	—
Pork, fresh, loin, center loin (roasts), bone-in, lean and fat	Roasted	77%	23%	12	63–88%
Pork, fresh, loin, center rib (chops), bone-in, lean and fat	Braised	77%	23%	12	68–89%
Pork, fresh, loin, center rib (chops), bone-in, lean and fat	Pan-fried	77%	23%	12	68–87%
Pork, fresh, loin, center rib (roasts), bone-in, lean and fat	Roasted	75%	25%	12	65–84%
Pork, fresh, loin, leg cap steak, boneless, lean and fat	Broiled or grilled	81%	19%	1	—
Pork, fresh, loin, sirloin (chops), bone-in, lean and fat	Braised	73%	27%	12	68–79%
Pork, fresh, loin, sirloin (chops), boneless, lean and fat	Braised	76%	24%	12	61–87%
Pork, fresh, loin, sirloin (chops), boneless, lean and fat	Broiled or grilled	79%	21%	12	73–94%
Pork, fresh, loin, tenderloin, lean and fat	Roasted	80%	20%	1	—
Pork, fresh, loin, tenderloin, lean only	Roasted	77%	23%	12	74–84%
Pork, fresh, loin, top loin (chops), boneless, lean and fat	Braised	73%	27%	12	62–84%
Pork, fresh, loin, top loin (chops), boneless, lean and fat	Pan-fried	77%	23%	12	60–85%
Pork, fresh, shoulder breast, boneless, lean and fat	Broiled or grilled	80%	20%	1	—
Pork, fresh, shoulder, arm picnic, lean and fat	Braised	74%	26%	12	70–78%
Pork, fresh, shoulder, petite tender, boneless, lean and fat	Broiled or grilled	82%	18%	1	—
Pork, fresh, spareribs, lean and fat	Roasted	76%	24%	12	68–79%
Pork, fresh, variety meats and by-products, chitterlings	Simmered	39%	61%	1	—
Pork, fresh, variety meats and by-products, feet	Simmered	36%	64%	1	—
Pork, fresh, variety meats and by-products, stomach	Simmered	69%	31%	1	—
Pork, ground, crumbles, high fat (>27%)	Pan-browned	66%	34%	4	56–81%
Pork, ground, crumbles, low fat (<10%)	Pan-browned	68%	32%	4	61–74%
Pork, ground, crumbles, medium fat (10%-27%)	Pan-browned	67%	33%	4	62–75%
Pork, ground, patty, high fat (>27%)	Broiled or grilled	69%	31%	4	65–72%
Pork, ground, patty, low fat (<10%)	Broiled or grilled	68%	32%	4	64–70%
Pork, ground, patty, medium fat (10%-27%)	Broiled or grilled	68%	32%	4	66–69%

Ham, bacon and cured pork
Cut	Method	Yield	Loss	Samples	Range
Pork, cured, bacon	Microwaved	29%	71%	3	28.9–30.1%
Pork, cured, bacon	Pan-fried	32%	68%	1	—
Pork, cured, bacon	Roasted	32%	68%	3	30.5–32.6%
Pork, cured, ham -- water added, rump, bone-in	Roasted	87%	13%	5	79.9–91.8%
Pork, cured, ham and water product, rump, bone-in	Roasted	85%	15%	5	80–89.7%
Pork, cured, ham and water product, shank, bone-in	Roasted	82%	18%	6	73.5–92%
Pork, cured, ham and water product, slice, bone-in	Pan-broiled	81%	19%	5	75.9–86.7%
Pork, cured, ham and water product, whole, boneless	Roasted	96%	4%	4	92.7–98%
Pork, cured, ham with natural juices, rump, bone-in	Roasted	87%	13%	7	81.1–96.8%
Pork, cured, ham with natural juices, shank, bone-in	Roasted	93%	7%	7	88.4–98.3%
Pork, cured, ham with natural juices, slice, bone-in	Pan-broiled	86%	14%	2	85.8–86.4%
Pork, cured, ham with natural juices, spiral slice	Roasted	87%	13%	3	78.7–93%
Pork, cured, ham with natural juices, whole, boneless	Roasted	94%	6%	9	91.2–95.5%
Pork, cured, ham, rump, bone-in	Roasted	90%	10%	3	88.8–91.4%
Pork, cured, ham, shank, bone-in	Roasted	92%	8%	3	90.2–93.3%
Pork, cured, ham, slice, bone-in	Pan-broiled	86%	14%	3	83.1–88.2%
Pork, cured, ham--water added, shank, bone-in	Roasted	86%	14%	6	75.8–92.7%
Pork, cured, ham--water added, slice, bone-in	Pan-broiled	80%	20%	7	76.2–90.9%
Pork, cured, ham--water added, whole, boneless	Roasted	94%	6%	10	83.1–97.8%
Pork, fresh, leg (ham), rump half, lean and fat	Roasted	77%	23%	12	70–80%
Pork, fresh, leg (ham), shank half, lean and fat	Roasted	79%	21%	12	68.5–82%

Chicken
Cut	Method	Yield	Loss	Samples	Range
Chicken, broiler-fryer, back, full, meat and skin	Roasted	61%	39%	—	49–71%
Chicken, broiler-fryer, back, full, meat and skin	Simmered	67%	33%	—	58–79%
Chicken, broiler-fryer, breast, meat and skin	Roasted	72%	28%	—	61–82%
Chicken, broiler-fryer, breast, meat and skin	Simmered	77%	23%	—	70–88%
Chicken, broiler-fryer, drumstick, meat and skin	Roasted	76%	24%	—	63–87%
Chicken, broiler-fryer, neck, meat and skin	Simmered	70%	30%	—	62–81%
Chicken, broiler-fryer, thigh, meat and skin	Roasted	69%	31%	—	58–79%
Chicken, broiler-fryer, thigh, meat and skin	Simmered	74%	26%	—	67–82%
Chicken, broiler-fryer, whole, including skin	Roasted	78%	22%	—	68–84%
Chicken, broiler-fryer, whole, including skin	Simmered	75%	25%	—	69–87%
Chicken, broiler-fryer, wing, meat and skin	Simmered	86%	14%	—	74–96%
Chicken, broiler-fryer, wing, meat and skin, floured	Deep-fried	66%	34%	—	53–78%
Chicken, broilers or fryers, drumstick, meat and skin	Braised	77%	23%	1	—
Chicken, broilers or fryers, thigh, meat and skin	Braised	68%	32%	1	—
Chicken, broilers or fryers, wing, meat and skin	Roasted	78%	22%	1	—
Chicken, dark meat, drumstick, meat and skin, enhanced	Roasted	80%	20%	1	—
Chicken, drumstick, meat and skin, enhanced	Braised	74%	26%	1	—
Chicken, gizzard, all classes	Simmered	55%	45%	1	—
Chicken, liver, all classes	Pan-fried	62%	38%	4	61.1–63.8%
Chicken, thigh, meat and skin, enhanced	Braised	72%	28%	1	—
Chicken, thigh, meat and skin, enhanced	Roasted	67%	33%	1	—

Turkey
Cut	Method	Yield	Loss	Samples	Range
Turkey, all, giblets	Simmered	64%	36%	1	62–66%
Turkey, from whole, enhanced, back, meat and skin	Roasted	76%	24%	1	—
Turkey, from whole, enhanced, dark meat, meat and skin	Roasted	74%	26%	1	—
Turkey, from whole, non-enhanced, dark meat, meat and skin	Roasted	69%	31%	1	—
Turkey, gizzard, all classes	Simmered	85%	15%	1	—
Turkey, heart, all classes	Simmered	76%	24%	1	—
Turkey, liver, all classes	Simmered	83%	17%	1	—
Turkey, retail parts, enhanced, breast, meat and skin	Roasted	68%	32%	1	—
Turkey, retail parts, non-enhanced, breast, meat and skin	Roasted	72%	28%	1	—
Turkey, retail parts, non-enhanced, drumstick, meat and skin	Roasted	72%	28%	1	—
Turkey, retail parts, non-enhanced, thigh, meat and skin	Roasted	83%	17%	1	—
Turkey, retail parts, non-enhanced, wing, meat and skin	Roasted	71%	29%	1	—
Turkey, whole, enhanced, meat and skin	Roasted	71%	29%	1	—
Turkey, whole, non-enhanced, meat and skin	Roasted	71%	29%	1	—

Lamb, veal and game
Cut	Method	Yield	Loss	Samples	Range
Emu, ground	Broiled or grilled	80%	20%	6	70.8–85.7%
Game meat, bison, ground	Broiled or grilled	77%	23%	6	75.6–78.9%
Game meat, deer, ground	Broiled or grilled	83%	17%	3	81.2–84.9%
Game meat, elk, ground	Broiled or grilled	84%	16%	5	80–88.9%
Lamb, retail cuts, roasts, all samples	Roasted	74%	26%	—	53–88%
Lamb, retail cuts, shoulder, shank, breast, flank	Braised	60%	40%	—	54–72%
Lamb, retail cuts, shoulder, shank, breast, flank	Simmered	60%	40%	—	54–72%
Ostrich, ground	Broiled or grilled	86%	14%	6	81–88%
Veal, leg, top round, cap off, cutlet, boneless	Grilled	74%	26%	6	66.5–82.7%
Veal, shoulder, blade chop, lean and fat	Grilled	77%	23%	1	—
Veal, variety meats and by-products, liver	Braised	69%	31%	1	—
Veal, variety meats and by-products, liver	Pan-fried	68%	32%	2	67.5–67.6%

Sausage
Cut	Method	Yield	Loss	Samples	Range
Pork sausage, fresh	Pan-fried	80%	20%	1	—
Turkey sausage, fresh	Broiled or grilled	77%	23%	1	—

Use the numbers

Cooking yield calculator: raw weight to buy for a number of cooked portions, or your own yield from a before-and-after weigh.
Food yield calculator: trim and cooking yield together, and the cost per cooked pound.
Trim yield chart: typical as-purchased to edible-portion yields for produce, meat and seafood.
Butcher’s yield test: measure the usable yield of a whole cut before it is cooked.

Source and method

Data: USDA Agricultural Research Service, Table of Cooking Yields for Meat and Poultry, Release 2 (2014), a public-domain dataset. We show every row, round to one decimal place and shorten the descriptions only by dropping “separable” and “all grades”. Your own yields will differ with the grade, trim, size, temperature and how far a cut is cooked, so test your main items. USDA source file.

Last reviewed October 11, 2026.

FAQ

How much does meat shrink when cooked?

Most cuts in the USDA table keep 60–85% of their raw weight, so they lose about 15–40%; the median is 76%. Across hundreds of samples, beef retail cuts kept 78% when broiled or grilled, 79% as boneless roasts and 67% as boneless braised cuts.

How do you calculate cooking yield?

Weigh the meat raw, cook it, weigh it again and divide: cooked weight ÷ raw weight × 100. A 10 lb roast that weighs 7.8 lb cooked has a 78% cooking yield and a 22% cooking loss.

How much raw meat do I need for a cooked portion?

Divide the cooked portion by the cooking yield. For 40 portions of 5 oz cooked brisket at a 69% yield, you need 40 × 5 = 200 oz cooked, or 200 ÷ 0.69 = 290 oz (18.1 lb) raw.

Does the cooking method change the yield?

Yes. Long, moist cooking such as braising usually loses more weight than roasting or grilling the same kind of cut to a lower internal temperature. In the USDA’s pooled beef data, boneless braised cuts kept 67% while boneless roasts kept 79%.

Can I use this data in my own spreadsheets?

Yes. The USDA table is public domain. Download the CSV above, or the original file from the USDA, and credit the USDA Agricultural Research Service as the source.