USDA Table of Cooking Yields for Meat and Poultry

USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.

Data and Resources

USDA Table of Cooking Yields for Meat and...PDF
USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of...
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USDA Table of Cooking Yields for Meat and...CSV
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Additional Info

Field	Value
Source
Version
Author
Author Email
Maintainer
Maintainer Email
Shared (this field will be removed in the future)	Open
IB1 Sensitivity Class
IB1 Trust Framework
IB1 Dataset Assurance
IB1 Trust Framework
GUID	af40d7ef-a2eb-4ffb-bf7c-7b4acc0ba60d
Language
dcat_modified	2021-10-13
dcat_publisher_name	Agricultural Research Service
harvest_object_id	a0ad9706-7503-4885-b9ea-bb71733e6d90
harvest_source_id	2c0b1e04-ba48-4488-9de5-0dab41f9913f
harvest_source_title	USDA Open Data Catalog