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.
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