What is the yield of cooked meat?

It's impossible to give you a single "yield" for cooked meat, as it depends on many factors. Here's why:

* Cut of Meat: Different cuts of meat have different amounts of fat and water content. A lean cut like sirloin will have a higher yield than a fatty cut like brisket.

* Cooking Method: Roasting, grilling, frying, and braising all affect moisture loss and shrinkage. Roasting typically leads to higher yield than braising, which can significantly reduce weight.

* Cooking Time and Temperature: Overcooking can cause significant moisture loss and lower yield.

* Bone-in vs. Boneless: Bone-in cuts lose more weight during cooking, as the bones themselves don't cook down.

Instead of a single number, think about these general guidelines:

* Lean cuts: You can expect to lose about 10-15% of the weight during cooking.

* Fattier cuts: You may lose up to 25% of the weight, especially if braising or slow cooking.

* Bone-in cuts: Plan for an even greater loss of weight, as the bones won't be eaten.

Here's how to estimate your yield:

1. Weigh the meat before cooking.

2. Consider the factors above: Type of meat, cooking method, cooking time, etc.

3. Estimate your yield: Use the guidelines above to estimate the percentage of weight you'll lose.

4. Calculate the final yield: Multiply the starting weight by the estimated yield percentage.

Example:

If you start with 2 lbs of boneless chicken breast and you plan to roast it, you might expect to lose about 15% of the weight. This means you'll have about 1.7 lbs of cooked chicken breast.

Remember: These are just general estimations. It's always better to weigh the cooked meat to get a precise measurement.