Beef & lamb yields
Bone, fat cap, and silverskin are the loss — and they vary by cut and butcher. Bone-in costs less per pound but yields less plate.
| Ingredient | Yield |
|---|---|
| Ground beef | 100% |
| Beef tenderloin | 85% |
| Striploin | 80% |
| Ribeye | 75% |
| Leg of lamb | 70% |
| Short rib | 65% |
| Lamb shoulder | 65% |
Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator