Cooking Yield Calculator

This calculator multiplies the raw weight by a yield factor specific to each food type. A yield factor below 1.0 means the food shrinks (loses weight), while a factor above 1.0 means it gains weight (absorbs water).

Common Yield Factors

• Beef (roasted): 0.70 — loses ~30% weight
• Chicken (roasted): 0.75 — loses ~25% weight
• Pork (roasted): 0.70 — loses ~30% weight
• Bacon (grilled): 0.31 — loses ~69% weight
• Pasta (boiled): 2.25 — gains ~125% weight
• Rice (boiled): 3.00 — gains ~200% weight
• Vegetables (roasted): 0.85 — loses ~15% weight

Factors are averages from the USDA Table of Cooking Yields for Meat and Poultry and standard pasta/rice conversions. Actual yield varies with cut, temperature and time.

The Formula

• Cooked weight = Raw weight × Yield factor

Food safety comes first

This tool estimates weight only — it does not tell you when food is safely cooked. Always cook to a safe core temperature, checked with a meat thermometer. The UK Food Standards Agency advises a core temperature of 75 °C (or 70 °C held for 2 minutes) for poultry (chicken, turkey), pork, sausages, bacon, burgers and all minced or reformed meat — these must be cooked right through, never served pink. Whole, intact beef and lamb joints may be served less well done (rare ≈52 °C, medium ≈63 °C, well done ≈71 °C core), because any bacteria sit on the outer surface and are seared off.