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Cook down % from initial weight to final weight

post #1 of 3
Thread Starter 

I forgot to weight in my last pieces but just curious "on average" what a should might cook down to.  Say butt, bone in, twin 10lb-ers. 

post #2 of 3

40-50%. Most caterers will figure the yield to be 50% of precooked weight for butts.

post #3 of 3

Depends on what cut of meat and if it is bone in or boneless. When I use boneless its shoulder its usually closer to 30-35% loss. But a bone in but I have had 50%.

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