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Pork Butt Servings

 
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PigskinBarbeque
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PostPosted: Tue Jun 16 15 12:11 am    Post subject: Pork Butt Servings Reply with quote

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!
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SoEzzy
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PostPosted: Tue Jun 16 15 1:33 am    Post subject: Reply with quote

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!
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cjschuckwagon
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PostPosted: Thu Sep 24 15 11:39 pm    Post subject: Reply with quote

I cook bone in butts, and olose 40 % roughly through cooking. Then simply do the math...cj
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G Spot BBQ
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PostPosted: Sat Sep 26 15 7:33 pm    Post subject: Reply with quote

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
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PostPosted: Sat Sep 26 15 7:58 pm    Post subject: Reply with quote

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!
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Harry Nutczak
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PostPosted: Sun Sep 27 15 11:20 am    Post subject: Reply with quote

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.
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