Free decision tools

Do the meat-case math.

Nine calculators for cooked cost, crowd portions, cut comparisons, whole birds, pulled pork, bulk beef, freezers, blends, and whole-cut portions.

True Cooked-Cost Calculator

Calculate cost per cooked pound and serving after bone, skin, trim, and cooking shrinkage.

Estimate raw pounds for a group using cooked serving size, expected yield, and leftovers.

Compare two meat packages by effective cooked cost rather than shelf price alone.

Compare quoted bulk-beef pricing with take-home yield, processing fees, and a grocery equivalent.

Estimate practical cubic feet of freezer capacity for a large meat purchase.

Calculate how much of two ground-beef blends to combine for a target fat ratio.

Compare a whole chicken with packaged parts after edible yield and cooking loss.

Work backward from cooked servings to the raw pork shoulder weight to buy.

Estimate usable pounds, portions, and family meals from a large roast or whole cut before cooking.