Common Product Yields - US Foods

Common Product Yields

Acorn Squash Artichoke Asparagus Beets Broccoli

Brussel Sprouts Butternut Squash

Red & Green Cabbage Carrots Cauliflower Celery Cilantro Corn Cucumber

VEGETABLES

Flesh Raw

74%

Eggplant

Edible Leaves and Base

40%

Endive

Trimmed Ends

80%

Fennel

Peeled and Diced

91%

Garlic

Cored. Florets Only

47%

Ginger Root

Trim and Ready To Cook

90% Iceberg Lettuce

84%

Leek

Trimmed Without Core

64%

Mushrooms

68%

Cored. Florets Only.

53%

60%

90%

Raw Kernals Cut Off Cob 36%

Pared and Sliced

84%

Onions Peppers Potatoes Romaine Spinach Zucchini

Trim, Pared, and Sliced Trimmed and Cored Trimmed and Cored Peeled Cloves Peeled Root

Bulb and Flower Leaves

Skinned By Hand and Raw Trimmed Leaves

81% 86% 86% 87% 83-90% 62% 44%

90%

63% 59% 63% 86% 72% 78%

Apples Avocado Banana Blackberries Cantaloupe

Cherries Coconut

Figs

Grapefruit

Grapes Honeydew

Lemons Lime/Lemon Zest

Limes

Peeled and Cored Skin and Seeded

Rind and Seeded Flesh Meat

Without Stem Segments Without

Membrane Stems Removed Rind and Seeded Juiced and Strained

Juiced and Strained

FRUITS

40%

Mango

63%

Oranges

66%

Papayas

96%

Peaches

43%

Pears

62%

Pineapple

48%

Plantains

97%

Plums

Without Pit and Skin

69%

Pared, Flesh

44%

65%

Without Pit and Skin

76%

Without Pit and Skin

78%

Peeled and Cored

38%

Fully Ripe

65%

Pitted

94%

52% Pomegranates

Seeded

44%

96%

Prickle Pear

Pulp

44%

48%

Strawberries

Good Quality, No Stem

90%

36%

Tomato

Stem and Base

90%

16%

Watermelon

Rind and Seeded

52%

47%

Common Product Yields

Beef Cut Steak

Chuck Flank Flap Meat Inside Round Neck Rib Chop Rump Shank Hind Shank Fore Shoulder Clod Short Ribs Sirloin Butt Sirloin Top Full Cut Steak Club Steak Porterhouse Steak T-Bone Tender PSMO Ribeye Steak Lip Off Ribeye Steak Lip On Strip Steak Center Cut Strip Steak End Cut Top Butt Steak Cap On Top Butt Steak Center Cut Peeled Tenderloin Peeled Tenderloin c/c

MEAT

85% 90% 80% 65% 75% 83% 79% 43% 61% 75% 68% 70% 71% 83% 91% 88% 75% 72% 78% 50% 63% 52% 38% 52% 38%

Lamb Pork Veal

Breast And Flank

89%

Chop

75%

Foreleg

70%

Loin

89%

Rib

81%

Shoulder

86%

Bacon

93%

Butt Boneless

85%

Chop

75%

Ham

85%

Picnic

81%

Shoulder

84%

Tender

95%

Chuck

80%

Flank

99%

Fore Shank

52%

Leg, Boned and Trimmed

68%

Loin

83%

Plate

79%

Rib

77%

Round

77%

Common Product Yields

Game Hen Chicken

Duck Turkey Venison

POULTRY AND FISH

With Neck and Giblets

91%

Bass

Breast Skin On

74%

Clams

Broiler/Fryer Without Neck/Giblets

89%

Cod

Drum

63%

Crab

Thighs

70%

Wings

50%

Breast

87%

Crawfish

Breast Quarter

75%

Drum

69%

Flounder

Leg

75%

Frog Legs

Leg Quarter

71%

Halibut

Thigh

82%

Trout

Dressed

88%

Lobster

Legs

24%

Oyster

Wings

11%

Snapper

Whole, Dressed

90%

Salmon

Loin Chop

75%

Shrimp

Without Skin Filet

59%

Edible Portion

15%

Filet Without Skin

30%

Blue From Shell

17%

Dungeness From Shell

27%

King From Shell

25%

Tail

12%

Back

23%

Filet Without Skin

41%

Flesh

65%

Filet Without Skin

59%

Filet Without Skin

59%

Meat Body Claw Tail

28%

Meat and Liquor

18%

Filet With Skin

73%

Meat Boneless Raw

88%

Cleaned Without Shell

81%

Weight and Volume Cross Reference Resources... - chart on website - see sample

- interactive web site - see sample



Chart on website ? see sample

Other sites....that may be helpful.

 ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download