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Meat edible yield is the percentage of purchased weight that becomes usable meat. Weigh the meat when purchased, weigh the edible amount after trimming or cooking, divide usable weight by purchased weight, and multiply by 100.
Bone-in meat can have a lower shelf price while costing more for the meat you actually eat. Compare both options using edible or cooked yield, then calculate the price per usable pound, kilogram, or portion.
To compare protein foods fairly, calculate how much each food costs to provide the same 25 grams of protein. Divide the package price by its total protein, then multiply by 25. This creates a common protein target even when package sizes and serving sizes differ.
Cost per gram of protein tells you how much money you pay for each gram of protein a food provides. Calculate total protein in the package, divide the purchase price by that protein amount, and adjust for edible yield or waste when necessary.
Do not start with a fixed number of pounds of meat per person. Count the meals that will actually contain meat, add the portions needed for the people eating each meal, include planned leftovers, subtract freezer stock, then convert the result into the packages sold at your store.
The cheapest protein food is not always the product with the lowest shelf price. Learn how to compare protein foods by useful serving, protein amount, edible yield, storage, and the cost of the complete meal.