Stock Yards® portion cut Steak calculator
Your current sub primal (whole muscle) purchase
Last invoice cost per pound ($)
Desired portion
Portion size (oz)
Average case weight (lb)
Waste: Unusable trim (lb)
0
Trim: Usable trim, not for portions (lb)
0
Remaining: Amount available for desired portions (lb)
0
Number of cut Steaks for selected portion size
0
Hourly Wage ($)
Hourly Wage x $1.25
Note: 1.25 includes wage plus est. cost for benefits, payroll, etc. Your multiplier may differ
0
Average time spent to cut 1 pound Steak* (min)
Labor cost per pound ($)
0
Results and Benefits
Final cost per pound** ($)
0
Final desired portion cost** ($)
0
In addition to reduced prep time and labor cost savings, additional benefits of a portion cut steak include:
- 100% yield (zero waste and minimal weight variance)
- Exceptional packaging means extended shelf life and durability
- Guaranteed aging provides optimal flavor and tenderness
- Sub primal selection for appropriate sizing/portions
- Experienced, consistant butchers
- Inventory control for accurate ordering and shelf space
- USDA inspectors on-site with HACCP control
- Less butchering means reduced workers compensation
- Great tasting food = satisfied customers = repeat business
*For hand labor which includes time to grab, open, prepare, store and return product as well as station set up and shut down with proper sanitation. Please test your variables for better accuracy in projecting the cost of commodity products.
**These formulas do not take into consideration – Training new employee expenses, Ware washing costs (chemicals), Controllable items such as Knife sharpening, plastic wrap, storage containers, and assumes no safety expense related to workplace injuries.