USDA Table of Cooking Yields for Meat and Poultry (2014)
 
USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.

USDA Table of Cooking Yields for Meat and Poultry (2014)

USDA Table of Cooking Yields for Meat and Poultry (2014) - Excel