Raw to cooked weight calculator
Convert raw to cooked weight with the USDA cooking yield: 500 g of raw chicken breast end up at about 360 g when roasted (average yield 72 %).
Example: Food and cooking method: Chicken breast, roasted · I have the: raw weight → find cooked · Weight 500 g → Result: 500 g raw ≈ 360 g cooked. Source: USDA Agricultural Research Service – USDA Table of Cooking Yields for Meat and Poultry (December 2012): Yield (%) = 100 × (cooked weight while hot ÷ raw weight), yields with minimum and maximum per item and preparation method (read 10.10.2026). Updated: .
How it is calculated
To go from raw to cooked weight, multiply by the cooking yield; to go back, divide. The USDA defines the yield as hot cooked weight ÷ raw weight × 100: roasted chicken breast yields 72 % on average, so 100 g raw become 72 g. The calculator uses rows of the USDA Table of Cooking Yields for Meat and Poultry (2012).
Cooking yields
| Food and method | Yield | 100 g raw → cooked | 100 g cooked ← raw |
|---|---|---|---|
| Chicken breast, roasted | 72 % | 72 g | 139 g |
| Chicken breast, poached | 77 % | 77 g | 130 g |
| Chicken thigh, roasted | 69 % | 69 g | 145 g |
| Whole chicken, roasted | 78 % | 78 g | 128 g |
| Ground beef, low fat, pan-fried | 69 % | 69 g | 145 g |
| Ground beef, high fat, pan-fried | 62 % | 62 g | 161 g |
| Ground pork, pan-browned | 67 % | 67 g | 149 g |
| Pork tenderloin, roasted | 80 % | 80 g | 125 g |
| Bacon, pan-fried | 31 % | 31 g | 323 g |
The last column is calculated as 100 ÷ yield × 100. Example: if your meal plan calls for 150 g of cooked roasted chicken breast, weigh about 150 ÷ 0.72 = 208 g raw.
How exact is it?
Each USDA row is a mean with a minimum and a maximum – for roasted breast 61 % to 82 % – so the calculator shows that range as well. The chicken-part data date from 1975 (Agriculture Handbook No. 102) and the descriptions do not say whether bone or skin are included; the other rows are from 2000 to 2011. The USDA weighs the piece hot, after a very brief resting time.
Temperature and nutrition
This table covers meat and poultry only. Internal temperatures for meat are listed in the meat temperature chart, roasting times for a whole bird in the turkey cooking time calculator, and nutrition for a whole dish in the recipe nutrition calculator.
Frequently asked questions
How much does chicken weigh after cooking?
Roasted breast keeps 72 % of its raw weight on average according to the USDA (range 61–82 %): 100 g raw ≈ 72 g cooked.
How do I convert cooked weight to raw?
Divide by the yield: 150 g roasted breast ÷ 0.72 ≈ 208 g raw.
How much weight does ground beef lose?
Pan-fried, low-fat ground beef yields 69 % and high-fat 62 % (USDA), a loss of 31 to 38 %.
Should I weigh meat raw or cooked?
It depends on how the value you are tracking is given; this calculator converts between the two using the USDA yield.
Does it work for rice or pasta?
No, these data cover meat and poultry only.
Can I use my own yield?
Yes: choose “Own yield” and enter the percentage, for example from weighing your own batch before and after cooking.
Sources and legal basis
As of: · Editorial policy
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