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BEEF BUTCHERING YIELD FORM

Enter Item and Preparation Info Enter The Numbers

Item, Grade (select, choice, Priamry Priamry Use Secondary Cryovac Raw Primary Secondary Waste Yield Qty Yield Qty Yield Qty Primary Secondary
Use Yield B Use Weight Weight Usage Usage Weight A B C Usage Usage
Date etc) B/In or Bnls, Meat Buyer's Yield C Initials
Guide # Yield A Weight Weight Yield % Yield %

CC 8 oz End cut 8 oz Sirloin

6/15/2014 Beef Tenderloin 189 Choice
Steaks Steaks Burger 6.75 6.61 3.50 1.32 1.78 5 2 1.32 Lb 52% 20%
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Example and Description of U

BEEF BUTCHERING YIELD FO

Enter Item and Preparation Info

Item, Grade (select, choice, Priamry Priamry Use Seconday Cryovac Raw
Date etc) B/In or Bnls, Meat Buyer's Use Yield B Use Weight Weight
Guide # Yield A Yield C

CC 8 oz End cut 8 oz Sirloin

6/15/2014 Beef Tenderloin 189 Choice
Steaks Steaks Burger 6.75 6.61

Yields A, B, & C define the Cryovac Wt is

products you will cut. For steaks the weight of
you may have a variety of uses the product
including the trim. For a Prime before it is
Rib Roast you will only have removed from
Yield A because there is no the cryovac
secondary use or usable trim. bag.

Raw Wt is the
weight of the
product after
removing the
bag and blood
loss.
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and Description of Use

CHERING YIELD FORM

Enter The Numbers

Primary Secondar Waste Yield Qty Yield Qty Yield Qty Primary Secondary
Usage y Usage Weight A B C Usage Usage Initials
Weight Weight Yield % Yield %

3.50 1.32 1.78 5 2 1.32 Lb 52% 20%

Primary Usage Wt Yield Qty A & B Primary Usage Initials

is the total yield wt after
trim for your primary
products (such as total
center cut and end cut
steaks)
Trim Weight is the same
as Secondary Use
It is the weight of all
usable trim for secondary
use products.
in this example would be Yield of
the number of each type of = Primary Usage filleter
steak (Center Cut and End Wt/Cryovac Wt
Cut)
Secondary Usage
Yield Qty C Yield
in this example would be = Secondary Usage
the pounds of useable trim Wt/Cryovac Wt
for Sirloin Burgers

Waste Weight
is obviously all the fat,
sinew, etc which you
cannot use in a product
to sell to a customer.
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