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Yield Information and Costing
Featured on the next page
is a simple device to help in the calculation of sales prices in regards
to your actual cost and the margin you wish to achieve.
Please
click for Yield Information 1
Seam
Cutting
Retail Cuts -
Pork Joints
Retail Cuts-Pork
Steaks
Bone-in Primal
Joints - Method 1
Bone-in Primal
Joints - Method 2
Bone-in Primal
Joints - Method 3
Cut and Joints - Method 1
Cut and Joints - Method 2
Cut and Joints - Method 3
Lamb
Retail Cuts -Lamb - Method
1
Retail Cuts - Lamb - Method
2
Lamb Cuts and Joints
- Method 1
Lamb Cuts and Joints
- Method 2
Please
click for Yield Information 2
Table
1 Comparison of yields produced by different cutting methods from an average
carcase (classified R4L)
Table 2 Forequarter primal cuts
Table 3 Hindquarter primal cuts
Table 4 Yield from forequarter by
cooking method
Table 5 Yield from hindquarter
by cooking method
Table 6 Yield from forequarter flank
by cooking method
Table 7 Yield from fore rib by
cooking method
Table 8 Yield from needle by
cooking method
Table 9 Yield from shoulder block
by cooking method
Table 10 Yield from shin by
cooking method
Table 11 Yield from brisket
by cooking method
Table 12 Yield from neck by
cooking method
Table 13 Yield from neck by
cooking method
Table 14 Yield from flat ribs
by cooking method
Table 15 Yield from chuck by
cooking method
Table 16 Yield from flank and
cod fat by cooking method
Table 17 Yield from fillet
by cooking method
Table 18 Yield from striploin
by cooking method
Table 19 Yield from rump by
cooking method
Table 20 Yield from topside
by cooking method
Table 21 Yield from thick flank
by cooking method
Table 22 Yield from topside
by cooking method
Table 23 Yield from heel by
cooking method
Table 24 Yield from topside
by cooking method
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