Loading…
20
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
Log in to join the discussion
Log In2 Comments
reeseanderson4mo 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.
5
morgan_jenkins904mo 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.
9