Raw vs Cooked Yield Calculator
Need 15 lb of pulled pork? Find the raw weight to buy, or how much cooked meat a cut gives, from USDA yields.
Buy 25 – 28.8 lb raw
for 15 lb cooked pork butt
Cooked yield by cut
| Cut | Cooked yield | 10 lb raw gives | For 10 lb cooked buy | Source |
|---|---|---|---|---|
| Brisket (whole packer) | 46–69% | 4.6–6.9 lb | 14.5–21.7 lb | USDA FBG |
| Pork butt (shoulder) | 52–60% | 5.2–6.0 lb | 16.7–19.2 lb | USDA FBG |
| Spare ribs (St. Louis) | 39–39% | 3.9–3.9 lb | 25.6–25.6 lb | USDA FBG |
| Whole chicken | 36–44% | 3.6–4.4 lb | 22.7–27.8 lb | USDA FBG |
| Whole turkey | 47–53% | 4.7–5.3 lb | 18.9–21.3 lb | USDA FBG |
| Tri-tip | 68–68% | 6.8–6.8 lb | 14.8–14.8 lb | USDA FBG |
| Prime rib (bone-in rib roast) | 62–62% | 6.2–6.2 lb | 16.0–16.0 lb | USDA FBG |
| Chuck roast | 54–62% | 5.4–6.2 lb | 16.0–18.5 lb | USDA FBG |
How we calculate
- Cooked yield is the share of raw weight you serve after cooking, trimming fat and removing bone, from the USDA Food Buying Guide.
- Raw to buy = cooked needed ÷ yield. We show the range from the low to the high yield; buy toward the top of it.
- USDA lists lean-meat-only yields, so they run a little conservative for BBQ, where some fat is served.
Data as of Oct 2026. Full list of sources: How we calculate.
FAQ
How much does pulled pork shrink?
A bone-in pork butt keeps about 52–60% of its raw weight after smoking and pulling (USDA Food Buying Guide), so 10 lb raw gives 5.2–6 lb pulled.
How much raw brisket for 10 lb cooked?
About 14.5–21.7 lb of raw brisket.
How much pulled pork for 15 lb cooked?
Buy about 25–28.8 lb of raw pork butt, about 4 butts of 8 lb.
Why is cooked yield lower for chicken?
Bone and skin are a big share of a whole bird; USDA counts only the meat you serve.