80%
Striploin yields 80%
You buy striploin by its whole weight, but you only plate 80% of it. That 20% loss is real cost the invoice never shows — here's the math.
Yield is the fraction of an ingredient that actually reaches the plate after you clean, peel, and trim it. What you pay is the AP (as-purchased) price; what it costs on the plate is the EP (edible-portion) price.
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.
Say your invoice shows $12.00 per lb of striploin (an example AP price).
At 80% yield, your real cost is $15.00 per lb EP — because $12.00 ÷ 0.80 = $15.00.
AP price is illustrative; the EP figure is computed (AP ÷ yield). Use your real invoice price below.Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion