Cooking loss in meat can add up to 30% of the weight. While most kitchens track raw ingredient costs, they often ignore the significant weight reduction that happens during cooking. This oversight causes them to lose money without realizing it.
What is cooking loss in meat?
Cooking loss represents the weight difference between raw and cooked meat. Moisture and fat evaporate during the cooking process, reducing the final portion size. Understanding this percentage helps you determine exactly how much usable product you'll get from your purchased meat.
💡 Example:
You buy 1 kg of steak for €24.00 per kilo:
- Raw weight: 1000 grams
- After grilling: 750 grams
- Cooking loss: 250 grams (25%)
Actual price: €24.00 / 0.75 = €32.00 per kilo cooked meat
The formula for cooking loss percentage
You can calculate cooking loss with this straightforward formula:
Cooking loss % = ((Raw weight - Cooked weight) / Raw weight) × 100
For yield calculations (what you keep), use this:
Yield % = (Cooked weight / Raw weight) × 100
Or the simpler version: Yield % = 100% - Cooking loss %
💡 Practical example:
Ribeye steak of 300 grams raw becomes 225 grams after grilling:
- Cooking loss: ((300 - 225) / 300) × 100 = 25%
- Yield: 225 / 300 × 100 = 75%
From each kilo of raw meat you keep 750 grams.
Typical cooking loss per meat type
Different meats and cooking methods produce varying loss percentages. Here's what you can expect:
- Beef (steak, medium): 20-25%
- Beef (braising meat): 25-30%
- Pork (chop): 15-20%
- Chicken thigh (with bone): 20-25%
- Chicken breast (fillet): 15-20%
- Fish (whole fish): 10-15%
- Fish (fillet): 8-12%
⚠️ Note:
These percentages are guidelines. Always test your own cooking method and timing. A medium-rare steak has less loss than well-done.
Impact on your cost calculation
Cooking loss directly affects your ingredient costs. From years of working in professional kitchens, I've seen restaurants underestimate food costs by 20-30% simply because they don't factor in cooking shrinkage. You must calculate based on cooked meat prices, not raw purchase prices.
💡 Cost impact:
Entrecote of 250 grams (cooked weight) at 25% cooking loss:
- Raw weight needed: 250 / 0.75 = 333 grams
- Purchase price: €28.00 per kilo
- Cost per portion: 0.333 × €28.00 = €9.33
Without cooking loss you'd calculate with €7.00 - a difference of €2.33 per portion!
Measuring cooking loss in practice
Reliable figures require systematic measurement. Test new recipes and regularly verify existing ones.
- Always weigh meat at the same time (straight from refrigeration)
- Weigh cooked meat immediately after cooking (not after resting)
- Measure at least 5 portions for an average
- Note cooking method and timing
- Repeat measurements with supplier changes or seasonal variations
⚠️ Note:
Cooking loss can vary per batch of meat. Younger meat often has less loss than older meat from the same animal.
Recording and tracking cooking loss
Document your cooking loss percentages in your recipe database. This prevents repeated measurements and ensures consistent cost calculations.
Tools like KitchenNmbrs can automatically process cooking loss in your cost calculations. You enter the yield percentage with your ingredient, and the system automatically calculates actual costs per portion of cooked meat.
How do you calculate cooking loss? (step by step)
Weigh the raw meat
Weigh your meat straight from the refrigerator before you start preparing it. Note this weight as your starting point. Make sure the meat is dry (pat with paper towels) for an accurate measurement.
Prepare the meat according to recipe
Cook, grill or braise the meat exactly as you normally do. Follow the timing and temperature as stated in your standard recipe. Consistency in preparation ensures reliable cooking loss figures.
Weigh the cooked meat
Weigh the meat immediately after cooking, before it rests. Note this weight and calculate the cooking loss: ((raw weight - cooked weight) / raw weight) × 100.
✨ Pro tip
Test cooking loss on your 3 highest-volume meat dishes within the next two weeks. These dishes likely represent 60% of your meat costs, so getting these calculations right delivers immediate profit improvements.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Should I include cooking loss in my food cost calculation?
Absolutely. Without accounting for cooking loss, you're calculating with ingredient costs that are too low. A steak with 25% cooking loss actually costs you 33% more than the raw purchase price per kilo of cooked meat.
Why does cooking loss differ per piece of meat?
Moisture content and fat percentage determine cooking loss. Factors like the animal's age, diet, stress levels at slaughter, and even seasonal changes affect the meat's moisture content.
How often should I remeasure cooking loss?
Test with each new supplier, seasonal change, or recipe modification. For established recipes with consistent suppliers, quarterly checks usually catch any significant changes.
Can I reduce cooking loss?
Partially. Lower temperatures and shorter cooking times reduce loss, but this can affect taste and texture. Marinating helps retain moisture, and proper resting techniques can minimize additional loss.
📚 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
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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