Brisket Yield: Cooked Meat per Pound and How Much It Shrinks
A pound of boneless brisket with a 1/4-inch fat trim gives about 0.46 lb of cooked lean meat, because trimming and cooking loss both come off (USDA Food Buying Guide). Brisket already trimmed practically free of fat gives about 0.69 lb, and in USDA cooking tests a trimmed brisket flat kept 69% of its weight when braised. Plan on roughly 2.2 lb of boneless brisket with a 1/4-inch trim for every pound of cooked lean meat.
USDA yields for brisket
From the USDA Food Buying Guide: how much ready-to-use or cooked product one pound as purchased gives.
| As purchased (USDA description) | Result, as USDA states it | Yield | Source |
|---|---|---|---|
| Beef Brisket, fresh or frozen; Without bone, 1/4-inch trim | 1 lb AP = 0.46 lb cooked, lean meat (cooked) | 46% | FBG table |
| Beef Brisket, fresh or frozen; Without bone, Practically-free-of-fat | 1 lb AP = 0.69 lb cooked, sliced lean meat (cooked) | 69% | FBG table |
| Beef Brisket, Corned, chilled; Without bone, 1/4-inch trim | 1 lb AP = 0.70 lb cooked, sliced lean meat (cooked) | 70% | FBG table |
Cooking yield by method
USDA cooking tests: cooked weight as a share of the raw weight of the cut as described.
| Cut | Method | Yield | Samples |
|---|---|---|---|
| Beef, brisket, flat half, lean and fat, trimmed to 1/8" fat | Braised | 69% | 20 |
How much to buy
At 46% (cooked lean meat), for 6 oz portions:
| Portions | Cooked | Buy as purchased |
|---|---|---|
| 10 | 3.75 lb | 8.15 lb |
| 25 | 9.38 lb | 20.4 lb |
| 50 | 18.8 lb | 40.8 lb |
| 100 | 37.5 lb | 81.5 lb |
Cost per usable pound
At 46%, the price per pound as purchased becomes:
| Price as purchased | Cost per usable pound |
|---|---|
| $4.50/lb | $9.78/lb |
| $5.50/lb | $11.96/lb |
| $6.50/lb | $14.13/lb |
Example prices. Put yours in the food yield calculator.
Run your own numbers
Good to know
- Food Buying Guide figures run from raw as purchased to cooked lean meat, so fat trim and cooking loss are one number. The USDA cooking-yield row starts from a flat that is already trimmed, which is why it is much higher.
- These are averages for braised and roasted brisket. Long smoking can lose a different amount, so weigh a few of your own.
FAQ
How much does brisket shrink when cooked?
A trimmed brisket flat braised in USDA tests kept 69% of its raw weight (20 samples, 65–76%), so it lost about 31%. Starting from brisket with its fat cap, you lose more: the USDA Food Buying Guide puts cooked lean meat at 46% of the purchased weight for a 1/4-inch trim.
How much raw brisket should I buy per person?
For a 6 oz cooked portion of lean brisket, buy about 13 oz (0.82 lb) of boneless brisket with a 1/4-inch trim, or about 8.7 oz of brisket already trimmed practically free of fat.
What is the yield of corned beef brisket?
The USDA Food Buying Guide lists boneless corned brisket with a 1/4-inch trim at 0.70 lb of cooked, sliced lean meat per pound purchased.
Sources
- USDA Food and Nutrition Service, Food Buying Guide for Child Nutrition Programs (yield tables; public domain)
- USDA Agricultural Research Service, Table of Cooking Yields for Meat and Poultry, Release 2 (2014)
USDA figures are averages; size, grade, trim, ripeness and cooking change them. Weigh your own main items before you cost a menu on them.
Last reviewed October 11, 2026.