Beef Yield Calculator
Enter raw beef weight, select a cut and doneness, and see the estimated cooked weight, yield percentage, and effective cost per pound after cooking.
Shrinkage by doneness for Ribeye Steak
Frequently asked questions
How much does beef shrink when cooked?
Most beef cuts lose 20–35% of their weight during cooking. Leaner cuts and higher doneness levels result in more shrinkage because more moisture evaporates. Ground beef can lose up to 36% at well done.
What is beef yield percentage?
Yield percentage is the ratio of cooked weight to raw weight, expressed as a percentage. An 80% yield means 1 pound of raw beef produces about 0.8 pounds of cooked beef.
Does the fat content affect beef yield?
Yes. Fattier cuts lose more fat during cooking (it renders out), but they also retain more moisture in the remaining meat. The net effect depends on cooking method and temperature.
Why does well-done beef weigh so much less?
Higher internal temperatures drive more water out of the muscle fibers. At well-done (160°F+), beef typically loses 30–38% of its raw weight, compared to 15–20% at rare.
Data source
Shrinkage estimates are from the shared dataset maintained from USDA FoodData Central and published cooking-yield guides. Actual results depend on cooking method, temperature, and equipment.
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