Yield Calculator
Enter the as-purchased weight and trim waste to see your true yield percentage, edible portion, and the real cost per usable unit after waste.
Yield Percentage
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Enter weights to calculate
Edible Portion
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Waste
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Common Yield Percentages
Cucinovo tracks yield and waste across all your ingredients
Set loss percentages per ingredient and Cucinovo adjusts recipe costs automatically. See where your money goes. Free plan available.
Start free with CucinovoUnderstanding Yield Percentage
What is yield percentage?
Yield percentage (also called edible portion factor) is the ratio of usable product to the total as-purchased weight. It accounts for trim, peel, bones, fat, and other waste removed during preparation.
Yield % = (Edible Portion / As-Purchased Weight) × 100
Why yield percentage matters
1kg of whole fish at 45% yield means you are paying for 550g of bones. Your real cost per usable gram is more than double.
Need 5kg of peeled potatoes? At 80% yield, order 6.25kg.
Tracking yield across ingredients reveals where waste costs are highest.
EP cost formula
To find the true cost of usable product after accounting for waste:
EP Cost per Unit = AP Cost per Unit / (Yield % / 100)
For example, if onions cost €1.20 per kg and have 90% yield, the EP cost is 1.20 / 0.90 = €1.33 per kg of usable onion.