NewBeef Costing/Yield Calculator


Try out our new beef costing/yield calculation tools to improve your profit margins.

Beef and lamb yields are determined by carcase classification, cutting method and how a butcher cuts meat. It is important to conduct your own block/cutting test as every butcher cuts slightly differently which will affect yield and costing. While AHDB Beef and Lamb has made every effort to ensure the formulas in the costing tools are accurate and up-to-date, it cannot be held responsible for errors or incorrect calculations.Yield and costing data published on this website should be used as a guide only and you should always check your calculations.

Please note: Due to the nature of the latest Microsoft Excel safety features you may find editing of these costing tools is disabled until you click the yellow, orange or pink/red bar along the top of Excel warning you it’s in a "Protected View" state. Clicking that bar will give you the option to allow editing – simply click the 'Edit Anyway' button. All files on this web site are already scanned for malware and viruses.

Tool 1:

Carcase cut into primal muscles

Beef Costing/Yield Calculation Tool

  • A simple step by step guide showing a yield example from a side of beef cut into primal muscles
  • A blank beef costing/yield calculation template for you to use

Tool 2:

Carcase or side of beef cut into retail/foodservice cuts - yield comparison tool
Beef Costing/yield calculation tool

  • A simple step by step guide showing how to use the side yield comparison tool. This tool calculates the profit potential between traditional cutting methods and alternative cutting methods
  • A blank beef costing/yield calculation template to find out if and by how much you can increase your profit margins by changing your cutting methods

Tool 3:

Single Primal muscles cut into retail/foodservice cuts - yield comparison tool
Beef Costing/yield calculation tool

  • A simple step by step guide showing how to use the primal muscle yield comparison tool. This tool calculates the profit potential between traditional cutting methods and alternative cutting methods
  • A blank beef costing/yield calculation template to find out if and by how much you can increase your profit margins by changing your cutting methods

 
 

Click on the button below to see costing calculators for a range of beef cuts:

Beef Yield and Costings

 

CLICK HERE >>

Beef forequarter

FEATHER

Flat Iron Steak >>
AHDB Beef and Lamb Code: Chuck B013

FORE RIB

Club Steak >>
AHDB Beef and Lamb Code: Fore Rib B010

UNDERBLADE MUSCLE

Pavé (underblade) >>
AHDB Beef and Lamb Code: Chuck B019

UNDERBLADE FILLET

Pavé (underblade fillet) >>
AHDB Beef and Lamb Code: Chuck B020

BONE-IN CHUCK ROLL

Denver Steak >>
AHDB Beef and Lamb Code: Chuck B025

Rib Eye Fillet >>
AHDB Beef and Lamb Code: Chuck B027

Chuck Eye 'Centre Cut' Steak >>
AHDB Beef and Lamb Code: Chuck B028

Chuck Eye 'Centre Cut' Joint >>
AHDB Beef and Lamb Code: Chuck B026

Chuck Rib Steaks on the bone >>
AHDB Beef and Lamb Code: Chuck B030

Back Rib Steaks on the bone >>
AHDB Beef and Lamb Code: Chuck B031

Beef hindquarter

RUMP

Prime Rump Steak >>
AHDB Beef and Lamb Code: Rump B003

Premium Bistro Steaks >>
AHDB Beef and Lamb Code: Rump B003

Picanha Steak >>
AHDB Beef and Lamb Code: Rump B013

THICK FLANK

Centre Cut Steak >>
AHDB Beef and Lamb Code: Thick Flank B005

Escallops >>
AHDB Beef and Lamb Code: Thick Flank B005

Pavé (thick flank) >>
AHDB Beef and Lamb Code: Thick Flank B007

TOPSIDE

Ranch Steaks >>
AHDB Beef and Lamb Code: Topside B009

Tender Top Steaks >>
AHDB Beef and Lamb Code: Topside B015

SIRLOIN

Bone-in Porterhouse Steak >>
AHDB Beef and Lamb Code: Sirloin B017

Bone-in Sirloin Steak >>
AHDB Beef and Lamb Code: Sirloin B018

SIRLOIN & FILLET

Sirloin Steak Standard Trim >>
AHDB Beef and Lamb Code: Sirloin B006

T-bone Steak >>
AHDB Beef and Lamb Code: Sirloin B008

FILLET

Fillet Steak on the bone >>
AHDB Beef and Lamb Code: Fillet B014


Beef Carcase Classification

Click to download