GIFSQ Tools · Module 08 — Meat, Poultry, Fish & Seafood · Tool 154 of 500
Measure trimming loss: weigh a cut before and after trimming to get the loss as a percentage, the trim removed and the saleable yield.
Try sample values — fills the form with the worked example below.
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Trimming loss (%)
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Trim removed (kg)
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Saleable yield (%)
Equation: Trimming loss (%) = (weight before trimming − weight after trimming) ÷ weight before trimming × 100. Trim removed (kg) = weight before trimming − weight after trimming. Saleable yield (%) = weight after trimming ÷ weight before trimming × 100 = 100 − trimming loss (%).
Method: Trimming loss by weighing a primal or cut before and after trimming fat, bone and gristle, standard butchery yield practice. The saleable yield is the share that can be sold as the named cut; the trim itself may still have value as manufacturing meat.
Assumptions: the before weight is the cut as received, with no packaging; the after weight is the saleable cut only; both weighings are on the same scale.
Limitations: trimming loss depends on the cut, the fat cover, the trim specification and the butcher, so values are only comparable for the same cut and specification; the tool does not value the trim or the yield.
Rounding: trimming loss and saleable yield to 2 decimal places; trim removed to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Trimming loss by weighing a primal or cut before and after trimming fat, bone and gristle, standard butchery yield practice. The saleable yield is the share that can be sold as the named cut; the trim itself may still have value as manufacturing meat.
Assumptions: the before weight is the cut as received, with no packaging; the after weight is the saleable cut only; both weighings are on the same scale.
Limitations: trimming loss depends on the cut, the fat cover, the trim specification and the butcher, so values are only comparable for the same cut and specification; the tool does not value the trim or the yield.
Rounding: trimming loss and saleable yield to 2 decimal places; trim removed to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: A 20 kg primal weighs 17.5 kg after trimming. Trim removed = 20 − 17.5 = 2.50 kg; trimming loss = 2.50 ÷ 20 × 100 = 12.50 %; saleable yield = 87.50 %.
Enter values above to see results.
Trimming loss of 10–20% is common for beef primals; the exact figure depends on the cut and the trim specification. Tool 154 of 500 — GIFSQ
