How do I account for trimming loss on meat and fish in...

What is trimming loss and why does it cost money?

Trimming loss represents the gap between what you purchase and what actually reaches the plate. For meat, you're dealing with fat, bones, and unusable sections. Fish brings its own challenges: heads, bones, skin, and fins all add weight but zero value to your final dish.

That salmon isn't costing you €18/kg—it's €32.73/kg. You're paying 82% more than your invoice suggests!

The formula for trimming loss

Two calculations will reveal your true protein costs. First, determine your loss percentage, then calculate the real cost per usable kilogram.

Step 1: Trimming loss percentage

Trimming loss % = ((Purchase weight - Usable weight) ÷ Purchase weight) × 100

Step 2: Actual cost per kilo

Actual price/kg = Purchase price/kg ÷ (Yield % ÷ 100)

Where: Yield % = 100% - Trimming loss %

Common trimming losses per product

Different proteins carry different loss rates. Here's what you can expect from years of working in professional kitchens:

• Beef (whole to portions): 15-25%
• Fish (whole to fillet): 40-55%
• Shrimp (unpeeled): 35-50%
• Chicken (whole to fillet): 30-40%
• Lamb (leg to portions): 20-30%

These percentages serve as starting points. But measure your own losses for accurate costing.

Accounting for trimming loss in your cost per portion

Once you've calculated the true cost per kilogram, portion costing becomes straightforward. Always use your actual price—never the purchase price from your invoice.

Using the purchase price of €18/kg would give you €3.24 per portion. That's a €2.65 underestimate per plate—multiply that across hundreds of covers, and you're looking at serious profit erosion.

Minimizing trimming loss

Reducing waste directly improves your bottom line. Focus on these areas:

• Choose the right supplier: Some deliver better processed products
• Train your staff: Proper knife skills reduce unnecessary waste
• Use the scraps: Transform bones and heads into valuable stock
• Measure regularly: Track your actual losses consistently

Tools like a food cost calculator help you automatically factor trimming losses into your calculations, ensuring you never underestimate what your dishes actually cost.

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Sources consulted

• EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
• EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
• EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
• NVWA — Hygiënecode voor de horeca (2024) — Official source
• NVWA — Allergenen in voedsel (2024) — Official source
• Codex Alimentarius — International Food Standards (2024) — Official source
• FSA — Safer food, better business (HACCP) (2024) — Official source
• BVL — Lebensmittelhygiene (HACCP) (2024) — Official source

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