Poultry Cut-Up Yield Worksheet
A poultry cut-up yield worksheet for recording how much of each carcass ends up as breast, thigh, wing and other parts. Processors use it to price cuts and compare birds.
Download free PDF1 page, US Letter, prints clean in black and white
WorksheetPoultryFree PDF
What you fill in
- Batch or flock ID
- Number of carcasses cut
- Total whole carcass weight
- Breast weight
- Thigh and drumstick weight
- Wing weight
- Back, neck and frame weight
- Trim and waste weight
- Calculated yield for each part
How to use this worksheet
Fill it out in pencil first, check the numbers against your records, then ink it. Make a fresh copy for each field, pen or enterprise.
Where to check the details
This sheet is a general template, so confirm specifics with your own manuals, labels and local rules. For current official guidance, start with eXtension and USDA FSIS.
For more in this area, see the backyard livestock and gardens. Between chores, farm.FM has farm humor, including Sacramento Wants Its Cut of Red Diesel, and farming farm stories.