What is yield percentage in poultry fabrication and how is it calculated?

What is yield percentage in poultry fabrication and how is it calculated?

• A. Total yield divided by starting carcass weight, times 100.
• B. Net edible yield divided by final finished weight, times 100.
• C. Edible yield divided by starting carcass weight, times 100.
• D. Edible yield divided by total weight of the processed product, times 100.

Answer: (C)

Yield percentage in poultry fabrication is a measure of how much of the original carcass ends up as edible product. It is calculated by dividing the edible yield (the weight of all edible portions after fabrication) by the starting carcass weight (the weight of the carcass before fabrication), and multiplying by 100 to express it as a percentage. This keeps the focus on conversion efficiency from the initial carcass to consumable meat. Using a different denominator would shift what the metric represents: dividing by the final finished weight would tell you how much of the finished product is edible, not how much of the carcass became edible; dividing by the total weight of processed product would similarly misstate the conversion efficiency from start to finish.

Yield percentage in poultry fabrication is a measure of how much of the original carcass ends up as edible product. It is calculated by dividing the edible yield (the weight of all edible portions after fabrication) by the starting carcass weight (the weight of the carcass before fabrication), and multiplying by 100 to express it as a percentage. This keeps the focus on conversion efficiency from the initial carcass to consumable meat. Using a different denominator would shift what the metric represents: dividing by the final finished weight would tell you how much of the finished product is edible, not how much of the carcass became edible; dividing by the total weight of processed product would similarly misstate the conversion efficiency from start to finish.