USDA Table of Cooking Yields for Meat and Poultry
Principal Investigator(s): View help for Principal Investigator(s) US Department of Agriculture; National Agricultural Library
Version: View help for Version V1
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Project Citation:
US Department of Agriculture, and National Agricultural Library. USDA Table of Cooking Yields for Meat and Poultry. Ann Arbor, MI: Inter-university Consortium for Political and Social Research [distributor], 2026-06-26. https://doi.org/10.3886/E250284V1
Project Description
Project Title:
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USDA Table of Cooking Yields for Meat and Poultry
Summary:
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USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.
Resources in this dataset:
Resource Title: USDA Table of Cooking Yields for Meat and Poultry, Release 2. File Name: USDA_CookingYields_MeatPoultry02.csvResource Description: USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols. This data was downloaded from the published online spreadsheet and converted to CSV format on November 15, 2017.
Resource Title: USDA Table of Cooking Yields for Meat and Poultry, Release 2.
File Name: USDA_CookingYields_MeatPoultry02.csv
Resource Description: USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.
This data was downloaded from the published online spreadsheet and converted to CSV format on November 15, 2017.
Resource Title: USDA Table of Cooking Yields for Meat and Poultry, Release 2 Data Dictionary. File Name: USDA_CookingYields_MeatPoultry02_DD.csv
Resource Title: USDA Table of Cooking Yields for Meat and Poultry, Release 2 Data Dictionary.
File Name: USDA_CookingYields_MeatPoultry02_DD.csv
Resource Title: USDA Table of Cooking Yields for Meat and Poultry (2014). File Name: USDA_CookingYields_MeatPoultry02.pdfResource Description: USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.
Resource Title: USDA Table of Cooking Yields for Meat and Poultry (2014).
File Name: USDA_CookingYields_MeatPoultry02.pdf
Resource Description: USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.
Resources in this dataset:
Resource Title: USDA Table of Cooking Yields for Meat and Poultry, Release 2. File Name: USDA_CookingYields_MeatPoultry02.csvResource Description: USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols. This data was downloaded from the published online spreadsheet and converted to CSV format on November 15, 2017.
Resource Title: USDA Table of Cooking Yields for Meat and Poultry, Release 2.
File Name: USDA_CookingYields_MeatPoultry02.csv
Resource Description: USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.
This data was downloaded from the published online spreadsheet and converted to CSV format on November 15, 2017.
Resource Title: USDA Table of Cooking Yields for Meat and Poultry, Release 2 Data Dictionary. File Name: USDA_CookingYields_MeatPoultry02_DD.csv
Resource Title: USDA Table of Cooking Yields for Meat and Poultry, Release 2 Data Dictionary.
File Name: USDA_CookingYields_MeatPoultry02_DD.csv
Resource Title: USDA Table of Cooking Yields for Meat and Poultry (2014). File Name: USDA_CookingYields_MeatPoultry02.pdfResource Description: USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.
Resource Title: USDA Table of Cooking Yields for Meat and Poultry (2014).
File Name: USDA_CookingYields_MeatPoultry02.pdf
Resource Description: USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.
Original Distribution URL:
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https://agdatacommons.nal.usda.gov/articles/dataset/USDA_Table_of_Cooking_Yields_for_Meat_and_Poultry/24660864
Scope of Project
Subject Terms:
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NP107;
data.gov;
ARS
Collection Notes:
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DOI: 10.15482/USDA.ADC/1409031
Citation: Roseland, Janet M.; Nguyen, Quynh Anh; Williams, Juhi R.; Patterson, Kristine Y.; Showell, Bethany; Pehrsson, Pamela R. (2017). USDA Table of Cooking Yields for Meat and Poultry. USDA Agricultural Research Service. https://doi.org/10.15482/USDA.ADC/1409031 (Downloaded 2026-06-26)
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