How to use this result
Calculate cost per cooked pound and serving after bone, skin, trim, and cooking shrinkage.
Use realistic package-specific assumptions and test them against your own weighed results when possible. The calculator isolates the quantity and cost question; method fit, labor, flavor, and whether leftovers get eaten still matter.
Questions people ask
What belongs in trim loss?
Include bone, skin, fat, or trim you will not eat. Count parts you genuinely reuse as valuable rather than automatic waste.
What should I use for cooking shrinkage?
Twenty to thirty percent can be a starting range for many methods, but use package- and method-specific experience when available.
Why calculate per serving?
Serving cost connects package price and yield to the household meal decision.
Keep comparing
See all Meat Decoded calculators or return to the meat buying guides.