Understanding Edible Portion (EP) vs As-Purchased (AP) Weights

In commercial kitchens, As-Purchased (AP) weight is the bulk weight of meat as delivered by the supplier. Once trimmed of fat, bone, and connective tissue, the remaining weight is the Edible Portion (EP) weight. Calculating the yield percentage is critical: Yield % = (EP Weight / AP Weight) * 100.

Understanding this ratio allows chefs to calculate the true plate cost. For instance, if you purchase a beef tenderloin at /lb with a 70% yield, your true edible cost is .42/lb ( / 0.70). Pricing menus based on AP cost rather than EP cost is one of the most common causes of restaurant insolvency.