Yield Percentage
Also called: yield %, usable yield
What is Yield Percentage?
Yield percentage is the usable portion of an ingredient after cleaning, trimming, peeling and cooking, expressed as a percentage of the purchased weight. A chicken bought whole yields far less than its billed weight in servable meat.
Why Yield Percentage matters
Costing at the purchase rate rather than the yielded rate understates every dish using that ingredient. On high-waste items such as fish, leafy vegetables and whole meats, the error is large.
Yield Percentage formula
Yield % = Usable weight ÷ Purchased weight × 100
True cost per usable kg = purchase rate ÷ yield %.
How Yield Percentage works in practice
Test yield once per ingredient per supplier: weigh in, prepare as usual, weigh out. Store the factor in the recipe sheet so all costings apply it automatically.
Worked example
Paneer bought at ₹360/kg with a 92% yield actually costs about ₹391 per usable kilogram.
Frequently asked questions
Anything trimmed, peeled or cooked down — meat, fish, leafy greens and whole spices.