Cooking & Kitchen
Cooking Yield Calculator
Meat, vegetables and grains all lose or gain weight when cooked. Weigh the food before and after to see the yield percentage.
This result shows what share of the raw weight remains after cooking, and how much weight was lost during cooking.
Formula
Yield % = (cooked weight / raw weight) x 100.
How it works
A yield below 100% means water and fat cooked out, which is normal for roasted meat. Above 100% usually means the food absorbed water, like rice or pasta.
Knowing yield helps with planning: if a roast yields 75%, you need about a third more raw weight than the cooked weight you want to serve.
Worked example
For example, 750 g cooked from 1,000 g raw gives (750 / 1,000) x 100 = 75.0%, so 25.0% of the weight was lost during cooking.
FAQs
What is a typical yield for roast beef?
Around 70–75% is common, since moisture and fat are lost during roasting.
Why would yield be over 100%?
Foods that absorb water, such as dried beans, rice and pasta, can weigh more after cooking than before.
Should I weigh food hot or cold?
Weigh it the same way each time for comparable results. Hot food keeps losing steam, so a cooled weight is more stable.
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