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USDA Table of Cooking Yields for Meat and Poultry

USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.

FieldValue
Tags
Modified
2019-08-05
Release Date
2017-11-15
Identifier
af40d7ef-a2eb-4ffb-bf7c-7b4acc0ba60d
Publisher
USDA Agricultural Research Service
License
Data Dictionary
Contact Name
Roseland, Janet
Contact Email
Public Access Level
Public
Program Code
005:040 - Department of Agriculture - National Research
Bureau Code
005:18 - Agricultural Research Service