Just what I was looking for

[jennythe_reader]

Back in February 2012, I did a post asking if anyone knew a simple way to price compare different cuts of meat so that I could optimize my meals per dollar (as opposed to pounds per dollar).

I got some good advice on figuring out how many meals can come from a given amount of meat, but less on my basic question.

The other day I found this post

Comments

[inaurolillium]

That last is not quite correct, at least in the explanation. While you do lose some of the remaining fat in lean ground beef during cooking, most of the shrinkage is lost moisture.

Professional cooks use a Book of Yields to get pretty accurate numbers, by the way, and these can be purchased on Amazon, although they're kind of pricey. It gives yields for produce, grains, everything, not just meats, and includes which specific bone-in cuts you're talking about. It also gives figures for cooked weight vs. raw weight.

[jennythe_reader]

I didn't think the bit about the ground beer sounded quite right, but figured it was probably close enough to be useful.

I'll keep my eyes open for a book of yields at my local used book stores. Thanks for mentioning it.