Estimate your final yield and trim loss based on the weight of the subprimal and the duration of the aging process.
Estimated Moisture Loss:
0 lbs
Estimated Trim Loss:
Final Cookable Yield:
20 lbs
Yield is calculated by subtracting moisture evaporation and the exterior 'pellicle' trim from the starting weight.
Formula: Final Yield = Initial Weight - (Initial Weight × %Moisture Loss) - (Initial Weight × %Trim Loss)
Final Yield = Initial Weight - (Initial Weight × %Moisture Loss) - (Initial Weight × %Trim Loss)
Example: A 20lb Boneless Ribeye aged for 35 days.
Water near the surface evaporates rapidly at first; as the exterior dries into a pellicle, it creates a barrier that slows further evaporation.
A standard trim removes 1/4 to 1/2 inch of the hardened exterior, usually accounting for 10-15% of the total weight.
Bone-in cuts actually lose less moisture percentage-wise because the bone protects one side of the meat from evaporation.
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