Yield and Costings


Beef Costing/Yield Calculation Tool
In this section of the website you will find a number of tools and resources to help with beef and lamb yield and costings.

We have recently updated our Beef Costing/Yield Calculation Tools and our Lamb Costing/Yield Calculation Tools.

You will also find example costing sheets for a range of beef and lamb cuts.

Also available are a range of information guides and publications including Beef Yield Guide, Lamb Yield Guide and Profit from the Beef Shoulder.

 

Click on the buttons below to see the costing calculators for a range of beef or lamb cuts:

Beef Yield and Costings

 

CLICK HERE >>

Lamb 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

Lamb forequarter

LAMB FOREQUARTER JOINTS A

A range of roasting joints produced from the forequarter

Lamb Spatchcock (shoulder) >>
AHDB Beef and Lamb Code: Forequarter L030

Lamb Rib Eye Joint >>
AHDB Beef and Lamb Code: Forequarter L031

Knuckle >>
AHDB Beef and Lamb Code: Forequarter L017

LAMB FOREQUARTER JOINTS B

Rustic Lamb Shoulder >>
AHDB Beef and Lamb Code: Forequarter L028

Lamb Henry's >>
AHDB Beef and Lamb Code: Forequarter L029

Lamb Rib Eye Joint >>
AHDB Beef and Lamb Code: Forequarter L031

Knuckle >>
AHDB Beef and Lamb Code: Forequarter L017

"PREMIUM" SHOULDER – CARVERY ROAST

"Premium" Shoulder – Carvery Roast >>
AHDB Beef and Lamb Code: Forequarter L008

LAMB RACKS (SHOULDER)

Lamb rack – 2 bone mini rack >>
AHDB Beef and Lamb Code: Forequarter L032

Lamb rack – 3 bone rack >>
AHDB Beef and Lamb Code: Forequarter L033

LAMB CARVERY ROAST (SHOULDER)

Lamb Carvery Roast (shoulder) >>
AHDB Beef and Lamb Code: Forequarter L027

VICTORIA ROAST/MINI LAMB ROASTS

Victoria Roast/Mini Lamb Roasts >>
AHDB Beef and Lamb Code: Forequarter L009


Lamb breast

Lamb Spare Rib >>
AHDB Beef and Lamb Code: Breast L012

Rolled Belly of Lamb >>
AHDB Beef and Lamb Code: Breast L013

Lamb Leg

A range of roasting joints produced from the leg & chump

Leg Joints – Whole Leg (A) >>
AHDB Beef and Lamb Code: Leg L040
- Mini Leg of Lamb on the Bone
- Mini Roast (Topside)
- Lamb Silverside Joint
- Lamb Rump Mini Roasts

Leg Joints – Whole Leg (B) >>
AHDB Beef and Lamb Code: Leg L041
- Mini Bone-in Leg Joint
- Mini Carvery Leg of Lamb
- Lamb Rump Roast
- Topside Roast

Leg Joints – Whole Leg (C) >>
AHDB Beef and Lamb Code: Leg L042
- Carvery Leg of Lamb
- Bone-in Lamb Chump
- Topside Roast

Leg Joints – Whole Leg (D) >>
AHDB Beef and Lamb Code: Leg L043
- Bone-in Lamb Rump
- Mini Leg Carvery Leg of Lamb
- Mini Leg Bone in Joint
- Topside Roast

"Premium" Carvery Leg of Lamb >>
AHDB Beef and Lamb Code: Leg L005

Lamb Leg Roasties >>
AHDB Beef and Lamb Code: Leg L039

Leg Noisette Joint >>
AHDB Beef and Lamb Code: Leg L014

Lamb Spatchcock (leg) >>
AHDB Beef and Lamb Code: Leg L034

Lamb Mini Spatchcock (leg) >>
AHDB Beef and Lamb Code: Leg L035

Lamb Spatchcock (portions)>>
AHDB Beef and Lamb Code: Leg L031

LEG CUTS (A VARIETY OF CUTS)

"Premium" Lamb Leg Steaks >>
AHDB Beef and Lamb Code: Leg L016

Lamb Pavé – Thick Flank >>
AHDB Beef and Lamb Code: Leg L037

Lamb Rump Pavé >>
AHDB Beef and Lamb Code: Leg L036

Lamb Chateaubriand >>
AHDB Beef and Lamb Code: Leg L038

Shank French trimmed (Leg) >>
AHDB Beef and Lamb Code: Leg L023



 

 

 

 


Make Sure You Know Your Margins From Your Mark-Up


It’s important to understand the difference between margin and mark-up - because it could be the difference between profit and loss!

For example, a mark-up of 25% produces a profit margin of only 20%. That’s because the mark-up is the difference between the cost price to your business and your selling price. The gross margin is calculated on the difference between the gross profit and your selling price.

Your gross margin should be sufficient to enable you to meet the other costs on the business and produce a profit.

Beef and lamb yields are determined by carcase classification, cutting method and how a butcher cuts the 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.

Beef and Lamb Carcase Classification

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