Butcher’s Yield Test 
                
                      Fabricated BY:                                                                                Terminology 
                                                                                                                               As-Purchased 
                                  Date:                                                                      AP/APQ  Quantity 
                                                                                                                               before 
                                   Item:                                                                                       trimming 
                                                                                                                               Edible Portion 
                               Vendor:                                                                       EP/EPQ            Quantity after 
                              Total As-Purchased Quantity (APQ) in                                                             trimming 
                   1                                          Lbs.and oz. :                                                    As-Purchased 
                           Convert As-Purchased Quantity into oz.:                                              APC            Cost before 
                   2             APQ (Line 1)Lbs X 16 oz. + extra oz.                                                          trimming 
                                                                                                                               Edible Portion 
                   3                As-Purchased Cost (APC) per Lb.:                                             EPC           Cost after 
                                            As-Purchased Cost Per oz.:                                                         trimming and 
                   4                      APC per Lb. (Line 3) ÷ 16 oz.                                                        portioning 
                                      Total As-Purchased Cost (APC):                                       
                   5         APQ in oz. (Line 2) X APC in oz. (Line 4)                                      Fabrication Tips 
                                                                                 
                   6                  As-Purchased Qty (APQ) in oz.:                                        •    After trimming, weigh the whole 
                                                                    (Line 2)                                     piece before cutting to estimate 
                   7                                 Trim Weight in oz.:                                         the number of portions that can  
                                        Weight of trim, fat and bones                                            be culled from it 
                   8            Edible Portion Quantity (EPQ)in oz.:                                        •    Always over- cut portions 
                         APQ in oz. (Line 6) – Trim Weight (Line 7)                                              slightly larger; it’s better to 
                   9                               EP Yield Percentage:                                          trim a little than to cut too 
                                           EPQ (Line 8) ÷ APQ (Line 6)                                           small of a portion  
                  10                                      EP Cost per oz.:                                  •    Portion items within a variance of 
                                     Total APC (Line 5) ÷ EPQ (line 8)                                           ½ oz. - A 6 oz. portion should be 
                  11                                      EP Cost Per Lb.:                                       between 5½ and 6½ oz. 
                                         EPC per oz. (Line 10) X 16 oz.                                      
                  12                                    Cost Per Portion:                                    
                          Cost per oz. (line 10) X Portion Size in oz.                                       
                  13                                                                                                   ITEM           PORTION 
                                            Actual Number of Portions                                                                     SIZE 
                                                                                                                      Steaks        
                                                                                                                         Fish           
                                                                                                                    Chicken         
                                                                                                               Braise Items             
                                                                                                                 Stew Meat