Pork loin yield: how much is usable after prep (AP to EP %)
Pork loin: about 81% usable going raw chops or loin to baked, with a published range of 79–84%. That is a cost factor of 1.23: for every kilo you need ready to use, buy 1.23 kg as purchased.
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Raw → baked to 77 °C | 81% | 79–84% | Cooking loss | 1945 |
| Raw → baked to 85 °C | 74% | — | Cooking loss (limited data) | 1946 |
| Raw → braised in the oven to 77 °C | 82% | 76–87% | Cooking loss | 1951 |
| Raw → braised in the oven to 85 °C | 80% | 74–84% | Cooking loss | 1952 |
| Fresh leg (ham), whole bone-in → roasted to 85 °C | 65% | 62–69% | Cooking loss | 1958 |
| Fresh leg (ham), boneless → roasted to 77 °C | 68% | 67–69% | Cooking loss | 1959 |
Every few degrees costs weight: loin baked to 85 °C keeps about 7 points less than at 77 °C. Pull pork when it is cooked safely, not later.
What the yield does to the cost
| Usable pork loin needed | Buy (as purchased) at 81% |
|---|---|
| 1 kg | 1.23 kg |
| 5 kg | 6.17 kg |
| 10 kg | 12.35 kg |
Use 81% in the yield calculator →
Yield source: USDA Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation (Matthews and Garrison, USDA Agricultural Research Service, 1975), Table 1, items 1945, 1946, 1951, 1952, 1958, 1959 (US samples of pork chops, rib, loin and shoulder cuts). Your own case is the real number: weigh it in the yield calculator.
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