Picture this: you order a deer leg at €18/kg, thinking you've scored a great deal, only to discover your actual cost per usable kilogram is nearly €32. Game purchasing involves seasonal availability and extensive processing steps that dramatically impact your true costs. The initial price you pay for whole game rarely reflects what you'll actually spend per kilogram of usable meat.
Why game becomes more expensive after processing
Game typically arrives whole and demands extensive handwork. You're looking at boning, trimming sinews, removing shot pellets and portioning. This eats up time and generates significant waste.
⚠️ Note:
Game yield often falls between 40-60%. From 1 kg whole game, you'll end up with just 400-600 grams of usable meat.
Calculate the yield of game
Yield represents the percentage of usable meat after complete processing. Here's what varies by game type:
- Deer/roe (leg): 65-75% yield
- Deer/roe (loin): 45-55% yield
- Wild boar: 60-70% yield
- Wild rabbit: 50-60% yield
- Pheasant/duck: 40-50% yield
💡 Example yield calculation:
Whole deer leg weighing 3.5 kg at €18/kg:
- Purchase price: 3.5 kg × €18 = €63
- After boning and trimming: 2.4 kg usable meat
- Yield: (2.4 / 3.5) × 100 = 68.6%
Calculate the real price per kilogram
You determine the actual price per kilogram by dividing purchase price by yield:
Actual price per kg = Purchase price per kg ÷ (Yield % ÷ 100)
💡 Example actual price per kilogram:
Deer leg €18/kg with 68.6% yield:
- Actual price per kg: €18 ÷ 0.686 = €26.24/kg
- That's €8.24 more than your purchase price!
Include processing time
Boning and portioning game requires significant time investment. Factor this labor into your cost calculations:
- Boning deer leg: 15-20 minutes
- Portioning into medallions: 10-15 minutes
- Trimming and cleanup: 5-10 minutes
At a chef's hourly rate of €25, 30 minutes of processing adds €12.50 per leg. This is a pattern we see repeatedly in restaurant financials - labor costs often equal or exceed the raw material expense for game processing.
💡 Complete cost calculation:
Deer leg 3.5 kg at €18/kg, yield 68.6%:
- Purchase costs: €63
- Processing time: €12.50
- Total costs: €75.50
- Usable meat: 2.4 kg
Final price: €75.50 ÷ 2.4 kg = €31.46/kg
Track seasonal fluctuations
Game prices swing dramatically due to seasonality. Maintain a price log to spot patterns:
- Hunting season (October-February): Lower prices due to fresh supply
- Closed season (March-September): Higher prices from scarcity
- Holidays: Peak pricing from increased demand
⚠️ Note:
Adjust your menu prices during major fluctuations. Game can jump 30-50% in cost within a single month.
Compare alternatives
Always compare your actual game cost per kilogram against alternatives:
- Organic beef: €35-45/kg
- Quality pork loin: €28-35/kg
- Imported game (pre-processed): €25-40/kg
Sometimes pre-processed imported game costs less than locally sourced game you process yourself, despite higher per-kilogram purchase prices. A food cost calculator can help you compare these scenarios accurately.
How do you calculate the real game price? (step by step)
Measure the purchase weight and note the price
Weigh the game or piece precisely and note the purchase price per kilogram. Keep the invoice for later comparison of price fluctuations.
Process the game and weigh the usable meat
Bone out, trim sinews and fat, and weigh the final usable meat. Also note the processing time for cost price calculation.
Calculate yield and real price per kilogram
Divide the usable weight by the purchase weight for the yield. Then divide the purchase price by this yield for the real price per kilogram.
Add processing costs to the final price
Convert the labor time to euros (time × hourly rate) and add this to the total costs. Divide by the usable weight for the complete cost price.
✨ Pro tip
Document your processing yields with photos and weight measurements for each supplier over 3 months. You'll quickly identify which suppliers deliver the most usable meat per euro spent.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
What yield can I expect from different game types?
Deer leg delivers 65-75% yield, deer loin 45-55%, wild boar 60-70%, wild rabbit 50-60% and poultry like pheasant 40-50%. This varies significantly by supplier and season.
Is pre-processed game always more expensive than processing it myself?
Not necessarily. Pre-processed game costs more per kilo but eliminates processing time and waste. Sometimes it's actually cheaper per portion, especially with high labor costs. Calculate both scenarios before deciding.
What game waste can I still use for stock?
Bones, cartilage and clean trimmings work perfectly for game stock. Calculate 200-300 grams of waste per liter of stock, which can add €3-5 in value. Don't let this byproduct income slip through your fingers.
📚 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.
Optimize your purchasing with data
Know exactly which supplier is most cost-effective and how price changes affect your margins. KitchenNmbrs links purchasing directly to recipe costs. Try it free for 14 days.
Start free trial →