Open data · CC BY 4.0
Steakpedia field data
Across 279 butchery sheets and 1,604.6 kg of beef primals measured between 1 Jul 2026 and 17 Oct 2026, 76.7 % of the meat received ended up usable; Ribeye (boneless) gave the most (83.9 %) and Picanha the least (63.8 %).
The numbers, cut by cut
| Cut | Sheets | Weighed (kg) | Portion yield | Usable | Fat removed | Scraps for mince |
|---|---|---|---|---|---|---|
| Ribeye (boneless) | 61 | 341.2 | 81 % | 83.9 % | 9.4 % | 2.3 % |
| Short loin (T-bone) | 28 | 266.5 | 77.4 % | 79.6 % | 8.9 % | 0.6 % |
| Striploin | 11 | 56 | 77.2 % | 78.2 % | 7.8 % | 1.1 % |
| Flank steak | 38 | 162.5 | 66 % | 73.1 % | 12.8 % | 5.4 % |
| Ribeye, bone-in (tomahawk) | 14 | 79.4 | 71.1 % | 72.2 % | 9.3 % | 2 % |
| Tenderloin | 38 | 226.3 | 57 % | 72.2 % | 8.7 % | 2.3 % |
| Picanha | 28 | 139.8 | 57.7 % | 63.8 % | 16.9 % | 3.3 % |
| Skirt steak (small sample) | 1 | 1.7 | 65 % | 68.2 % | 28.8 % | 0 % |
| All measured pieces | 279 | 1,604.6 | 76.7 % |
Each row is one cut as received from the supplier. Percentages are over the weight received. The total also counts 60 sheets (331.2 kg) of other cuts that do not have their own row yet. Not yet measured: Rump.
To apply these yields to your own price per kilo, use the yield calculator.
Download
The same numbers, one row per cut, regenerated from the records each time the site is built. Last compiled: 21 Oct 2026.
How it is measured
- Source. Butchery sheets from the Steakpedia Field Kitchen, a working restaurant butchery that cuts whole primals every day. Each piece is weighed before cutting, each portion after; fat, trim and waste are logged by category.
- Filter. Only sheets that balance (weight out ≤ weight in) are counted. Sheets that do not balance are excluded, not corrected.
- Portion yield = steaks ÷ weight received. Usable = steaks + sub-cuts + usable trim ÷ weight received. Scraps for mince = the small pieces of good meat left after cutting the steaks (for mince, burgers or stir-fry); already counted inside Usable.
- Small samples (fewer than five sheets) are published but flagged; do not use them alone.
- What moves the numbers: the trimming specification, the portion size, the grade and the supplier's own trim. Treat these as one kitchen's measured reality, not a standard.
The full method and editorial rules are on the About page.
How to cite
Steakpedia Field Kitchen (2026). Steakpedia field data: measured beef yields by cut, 1 Jul 2026–17 Oct 2026. Steakpedia. https://steakpedia.com/field-data/
Licence
The data on this page and in the files is published under the Creative Commons Attribution 4.0 International licence (CC BY 4.0): copy, adapt and use it, also commercially, as long as you credit Steakpedia and link to this page. The article texts keep their own copyright.