What kind of yield can I expect to get from a whole smoked chicken/ I know pork butts average about 40%. Any Ideas?
Thanks in advance
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Depends.
The yield isn't relevant so much for me if you're selling by the piece (1/4, 1/2, etc) it's more a visual thing. Unless you're selling chicken pieces by the pound.
Are you talking whole chicken then deboning it for pulled chicken?
The yield isn't relevant so much for me if you're selling by the piece (1/4, 1/2, etc) it's more a visual thing. Unless you're selling chicken pieces by the pound.
Are you talking whole chicken then deboning it for pulled chicken?
Yes Pulled or Chopped Chicken.
We see about 35% and be careful about that one long thin bone that sneaks by when you are pulling it.
Of course that varies from old 10 lb roasters and 1.5 lb young fryers.
drbbq taught us that bone.
Of course that varies from old 10 lb roasters and 1.5 lb young fryers.
drbbq taught us that bone.
Thanks...I know the bone you are talking about...I was a meatcutter for seven years in my younger days. I would like to send you my proposal that i will submit to the diner for your review. I started a thread in the professionals forum about it. How may I reach you.
My PM is usually the quickest and I'm always interested in proposals.