What is the weight percent yield for cuts of chicken?

There isn't a single "weight percent yield" for all cuts of chicken. The yield (the amount of edible meat you get after processing) varies significantly depending on the cut. Here's why:

* Bone Content: Chicken parts like thighs and drumsticks have a higher bone content than breasts, which leads to a lower yield.

* Fat Content: Fat content can also influence yield. Dark meat (like thighs) has more fat than breast meat, which can be rendered out during cooking.

* Processing: How the chicken is processed (skin-on or skinless, bone-in or boneless) will significantly impact yield.

Here's a general idea of yield percentages for different cuts:

* Chicken Breast:

* Bone-in: 60-70%

* Boneless, skinless: 40-50%

* Chicken Thighs:

* Bone-in: 50-60%

* Boneless, skinless: 30-40%

* Chicken Legs (Drumsticks):

* Bone-in: 40-50%

* Boneless, skinless: 20-30%

Important Note: These are just estimates, and actual yields can vary based on:

* Chicken Size: Larger birds may have lower yield due to more bone and fat.

* Breed: Different breeds of chicken have different meat-to-bone ratios.

* Quality: Quality can influence the amount of waste (like trimming) needed.

To get the most accurate yield:

* Look for specific yield percentages: Many reputable chicken suppliers provide detailed yield information on their products.

* Experiment: Calculate the yield for your specific cuts and processing methods.

Let me know if you're interested in specific cuts or processing methods. I can help you find more accurate yield information.