yeild on butt

I'd think,in a Cookshack ,your butt yield would be closer to 50%.

I think most folks look at ribs by the bone,rather than cooked weight.I guess if you were packaging for grocery resales,it might be pertinent.

I usually get a 50 - 55% yield using boneless butts...smoking at 235 o and pulling them at 188 - 190 o

Leaner butts produce a slightly better yield...and the butts I've seen lately tend to be smaller with less fat cover.

I get the 50 - 55% yield as well.

Yeild about 50-55 percent on the average butt, you are putting 1/2 lb of meat on your sandwich, if you are pumping out a lot of sandwiches, you might think about a 6 oz sandwich to get more sandwiches per butt. I by no means want to tell you how to run your business but I do a 6oz'er and it comes out nice. Bob in NY (I know, what do yankees know about BBQ)

thanks for the comparisons. i am still working on it here. as for the 6 ouncer, hhmmm. maybe i will try to cut it down. we are known as the home of the half pounder. eveything is served that way. with ribs, i think it matters in the food cost area. i pay for a 2.5lb slab but only yeild 3 dinners per slab. thats high food cost. when doing inventory, if a raw rib cost 2.01 per lb, then cooked ribs cost 2.67 perlb. this is where some of that rocket science comes in to play. even if served by the bone, your yeild per lb will determine how much that bone actually cost. i tried the dinasaur ribs at sams. less price per lb, but cost more per dinner! by the time i trimmed and served, i was over 3 dollars per lb! smaller ribs mean more accurate portions.any input?

quote:

Originally posted by coffeebluffbbq/savannah:
[qb] we are known as the home of the half pounder. [/qb]

Never, ever, ever, EVER do anything that compromises an aquired reputation, or good will. If you're known as the "Home of the half pounder", keep the portion at 8 ounces and charge more if you need to protect your margins. Otherwise, someone else will quickly step in and fill the void...and peoplw will feel ripped-off.

That said, there's nothing wrong with a 6 oz pork sandwich...it's just that you're kinown for the HALF POUNDER. Leave it alone.

Well said!! I could'nt agree more!

A note about his well known competition up and down the road is, they are serving +/- four oz. meat on the same 5 inch seeded bun.

He is building a reputation and a business,and hopefully the food costs work out.

thank you thank you ! you all are great! ok i m sticking with the half pounder. i got 50 percent out of wednesday's butts! yeehaw!!
gotta do more today already. i think that slower cooking yeilds higher, right? thanks for all you help!!

quote:

Originally posted by coffeebluffbbq/savannah:
[qb]i think that slower cooking yeilds higher, right? [/qb]

Yup. Back at my days at Culinary Institute of America we did yield tests on roast prime rib. Roasting at 350 o yielded 82% post cooked weight. Roasting at 225 o yielded 92%. For a large chain, or restaurant selling a dozen whole ribs a night, the profit savings are significant at the end of the year.