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

Field Value
Groups
  • AmeriGEOSS
  • National Provider
  • North America
Tags
  • amerigeo
  • amerigeoss
  • ckan
  • geo
  • geoss
  • national
  • north-america
  • united-states
isopen True
license_id cc-zero
license_title Creative Commons CCZero
license_url http://www.opendefinition.org/licenses/cc-zero
maintainer Roseland, Janet
maintainer_email janet.roseland@ars.usda.gov
metadata_created 2025-11-30T02:14:02.686309
metadata_modified 2025-11-30T02:14:02.686313
notes <p>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.</p>
num_resources 4
num_tags 8
title USDA Table of Cooking Yields for Meat and Poultry