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23. When Is Case Cost Not Usable Case Cost: When working on your food cost, keep into
account what your nished cost is going to be. As an example - shrimp (31-35 count) may
cost $6 per pound. After it is thawed, cooked, and peeled, the nished weight will decrease
as much as 25% or up to 1/4 lb of shrimp which makes the cost increase to $7.50 per lb.
This is a strong consideration when preparing large amounts of shrimp. Considering waste,
labor savings and ease of preparation, you might consider using pre-cooked shrimp.
Conversion Exercise (Scratch vs. Cooked, Pulled and Diced Chicken Meat):
10 Lbs of cooked boneless pulled chicken meat wanted. No skin, natural proportion of light
and dark meat.
25% Cook Shrink – The fat cooks away when raw chicken is cooked; therefore, allowing
meat shrinkage. The water that is added to fresh chicken during processing also cooks
away. A minimum of 25% is lost.
+ 30% Bone Weight – 30% of the chicken’s weight is bone.
+ 15% Skin Weight – 15% of the chicken’s weight is skin.
+ 5% Unusable Carcass Meat – This accounts for any meat left on the carcass that is
unusable for pulled or diced chicken meat.
= 75% Total Loss – There is only 25% usable meat on a raw bird.
1. Cost per pound __________ x 40 pounds __________
(to yield 10 lbs, 40 is needed)
2. Labor rate per hour __________ x 1.3 hours __________
(based on 30 lbs/hour, an industry average)
3. Credit for fat and broth @ $.30 per pound x 10 pounds __________
(current value approx. $.30 per pound)
(when cooking chicken, 25% broth and fat are created)
For 10 lbs of pulled chicken, __________
meat prepared from scratch
For 10 lbs of pulled chicken, __________
meat prepared from frozen