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PigskinBarbeque Newbie

Joined: 09 Apr 2014 Posts: 50 Location: Ohio
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Posted: Tue Jun 16 15 12:11 am Post subject: Pork Butt Servings |
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Looking to serve about 60 people and want to give them about a 1/2 pound serving of pulled pork.
My question is how much fresh weight would I need to cover shrinkage?
Also, is there a formula commonly used to figure this?
Thanks in advance! _________________ I Smoke!
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SoEzzy Site Admin

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Tue Jun 16 15 1:33 am Post subject: |
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The formula is:
Number of people x feeding amount / yield = raw weight
Raw weight x whoops factor = the buy weight.
60 x 8 (oz) / .5 (yield) = 60 lbs
60 x 1,1 = 66 lbs or 1 case of butts.
If when you gain experience of cooking and pulling / slicing / chopping you get a different yield, change the yield in the formula to further fine tune it for you!
The whoops factor is generally an increase of 10% to cover extra people or lower yield, or the state of the moon etc. If you are dealing with construction workers or hungry folks add more whoops factor, if you are dealing with church mice or a slimmers club reduce the whoops factor, but do all that based on your experiences and your knowledge of the clients! _________________ Here's a change Robert.
I still work here! |
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cjschuckwagon BBQ Fan
Joined: 04 Aug 2007 Posts: 264 Location: northwest pa, but my heart is in avery california
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Posted: Thu Sep 24 15 11:39 pm Post subject: |
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I cook bone in butts, and olose 40 % roughly through cooking. Then simply do the math...cj _________________ why see a shrink, bbq therapy...be one with the pig....cj |
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G Spot BBQ BBQ Fan
Joined: 03 Jul 2012 Posts: 136
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Posted: Sat Sep 26 15 7:33 pm Post subject: |
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I use bone in as well and yield 40 to 45% serving meat vs raw weight. I do spend quite a bit of time pulling making certain I get all the left over fat and junk out. I'm picky about my finished serving product.
I generally figure 4 to 6oz servings. 8 ounces is quite a bit unless it's the only meat. All my catering events have been open buffet lines and I always stand watch looking at how much of what people take. |
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Mr Tony's BBQ BBQ All Star

Joined: 01 Aug 2010 Posts: 5067 Location: Fredonia Wi
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Posted: Sat Sep 26 15 7:58 pm Post subject: |
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I simply figure 50% loss [ bone in butt's ] My whoops factor is factored in to my factoring......Knowing if its a college football team or red hat ladies is key when figuring the serving size!!
1/2 pound per should easily cover the average crowd IMHO. 1 pound raw weight = 60# in your case, or a light case as the case may be....Suddenly, I feel like Dr Suese! _________________ Money Maker
Scrapper
Mr Tony's Kitchen http://www.thesmokering.com/forum/viewtopic.php?t=67601
Being Blessed with income from my passion!
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Sun Sep 27 15 11:20 am Post subject: |
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I have been coming out good using the old 1-pound raw weight per person.
Considering near a 50% yield, there is your half pound per guest, of course some will take more, some will take less. _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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