What does your portion cut Steak actually cost?

The truth is, portioning whole muscles into Steak isn't as economical as it may appear. Considering the different Beef grades and variety of cuts, results will constantly vary. Here is what we do know - none of it will yield 100% of the original product weight. There will always be some unusable parts you have to account for. That's why we created a calculator to help you anticipate the trim and waste to maximize your profits by making the best decision for your operation.

Need more personalized help? Our team is here to assist you with every aspect of your business. As a US Foods® customer, or even a prospect customer, you can schedule a free, personalized support call with one of our experts, backed by years of industry experience.

Stock Yards® portion cut Steak calculator

To understand how the Stock Yards® cut Steak program can help your operation, try our calculator!

Commodity product
Raw Material
Your current sub primal (whole muscle) purchase
Last invoice cost per pound ($)
Desired portion
Portion size (oz)
Average case weight (lb)
Waste: Unusable trim (lb)
Trim: Usable trim, not for portions (lb)
Remaining: Amount available for desired portions (lb)
Number of cut Steaks for selected portion size

Hourly Wage ($)
Hourly Wage x $1.25
Note: 1.25 includes wage plus est. cost for benefits, payroll, etc. Your multiplier may differ
Average time spent to cut 1 pound Steak* (min)
Labor cost per pound ($)

Results and Benefits

Final cost per pound** ($)
Final desired portion cost** ($)

In addition to reduced prep time and labor cost savings, additional benefits of a portion cut steak include:

  • 100% yield (zero waste and minimal weight variance)
  • Exceptional packaging means extended shelf life and durability
  • Guaranteed aging provides optimal flavor and tenderness
  • Sub primal selection for appropriate sizing/portions
  • Experienced, consistant butchers
  • Inventory control for accurate ordering and shelf space
  • USDA inspectors on-site with HACCP control
  • Less butchering means reduced workers compensation
  • Great tasting food = satisfied customers = repeat business

*For hand labor which includes time to grab, open, prepare, store and return product as well as station set up and shut down with proper sanitation. Please test your variables for better accuracy in projecting the cost of commodity products.

**These formulas do not take into consideration – Training new employee expenses, Ware washing costs (chemicals), Controllable items such as Knife sharpening, plastic wrap, storage containers, and assumes no safety expense related to workplace injuries.