Just read that 70% of pork shoulder weight is fat and connective tissue before cooking

I was looking up cook times for a 12lb shoulder I'm doing this weekend and stumbled on that number from a USDA breakdown. That explains why my yield is always way lower than I expect no matter how careful I am. Anyone else track their actual yield vs starting weight on bigger cuts like this?

2 comments

2 Comments

reeseanderson1d ago

That 70% number tracks with my experience pretty closely. For a big shoulder like 12lbs, I usually plan for about 40-45% yield after trimming and cooking, so aim for maybe 5-5.5 lbs of meat at the end. Just gotta account for it in your recipe planning, especially if you're feeding a crowd.

morgan_jenkins901d ago

Pile on indeed. Did a 14 pounder last weekend and ended up right around 6 pounds after trimming the fat cap and pulling the meat. Always double check your math before the party or you’ll be scrambling for sides.