Butcher Yield Test & Portion Cost Calculator: Meat and Fish Yield Test Sheets in Excel

Full description

For executive chefs, kitchen managers, butchers and food and beverage controllers who need to know what a kilo of meat or fish really costs once bones, fat, trim and cooking loss are removed. Each test sheet records purchase weight and price, every weighed waste part, the by-product trimmings and the usable weight. The workbook calculates trimmed yield, cooked yield, cooking loss, cost per usable kg and a cost factor, credits stock bones, mince trimmings and fat at market value, and averages the tests by item and by supplier with the weighted yield and the standard deviation of the individual yields. One price-change input re-costs every item and portion. A whole-versus-pre-portioned table gives the cost per portion of each route and the break-even price.

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What is inside

• Butcher_Yield_Test_and_Portion_Cost_Calculator.xlsx: 12 tabs, 2,549 formulas, 3 native charts, 27 drop-down and input rules
• Yield_Tests: 40 sample test sheets and 20 spare rows, with 31 columns of weights, costing steps and flags
• Items: 20 sample items (beef, lamb, pork, poultry, fish) with room for 25; Item_Summary with averages and standard deviation by item
• Costing: price change, yield used, cost per usable kg, cost factor, cost per cooked kg and portion cost for every item
• Supplier_View: 6 sample suppliers with yield index and price index, plus a head-to-head table for any item
• Portion_Cost: calculator, portion-size matrix for every item and a price and yield sensitivity grid
• Whole_vs_Portioned: 6 sample cases with break-even price and annual effect
• Dashboard (one printed page), 14 integrity checks and a Method tab with 18 documented calculations
• README.txt and LICENSE-and-Terms.txt

How it works

1. Set the price change, by-product values, tolerances and suppliers on Assumptions, then list your cuts on Items.
2. Enter one yield test per delivery: purchase weight and price, then bones, fat, trim, mince trimmings, usable weight and optionally cooked weight.
3. Read Item_Summary and Supplier_View to see which items and suppliers fall below standard yield.
4. Change the price-change input to re-cost every item, then price any portion on Portion_Cost.
5. Compare buying whole with buying pre-portioned on Whole_vs_Portioned before you change a purchase specification.

Details

• Format: one .xlsx workbook, English
• Software: Excel 2016 or later, or LibreOffice Calc 7 or later
• No macros, no external links, no data tables, no array formulas
• Instant digital download

Good to know

• Sample data is illustrative. Replace it with your own figures.
• By-product values, prices and labour rates are inputs: verify with your supplier and your own records.
• The workbook supports costing decisions. It is not food-safety advice; follow your own HACCP plan for handling and cooking.
• Single-user license. Do not redistribute.

FAQ

Do I need to weigh every part of the cut?

For a full test, yes: bones, fat, trim, mince trimmings and usable weight. Whatever is left shows as unaccounted loss, which also flags a weighing error.

Can I test cooked yield as well?

Yes. Enter the cooked weight of the usable portions to get cooking loss and cost per cooked kg. Leave it blank when you do not cook the test.

How do I re-cost after a price rise?

Change the one price-change input on Assumptions. Costing, Portion_Cost and Whole_vs_Portioned update at once.

Can I switch off the by-product credit?

Yes. Set Credit by-products to No and the whole purchase cost falls on the usable meat. The by-product values are editable by category.

Does it work with items other than meat and fish?

Any item with a purchase weight, waste parts and a usable weight works, such as whole vegetables or cheese wheels. Rename the categories on Assumptions.