Unified Brands Braising Pan manual

23.When Is Case Cost Not Usable Case Cost: When working on your food cost, keep into account what your finished cost is going to be. As an example - shrimp (31-35 count) may cost $6 per pound. After it is thawed, cooked, and peeled, the finished weight will decrease as much as 25% or up to 1/4 lb of shrimp which makes the cost increase to $7.50 per lb. This is a strong consideration when preparing large amounts of shrimp. Considering waste, labor savings and ease of preparation, you might consider using pre-cooked shrimp.

Conversion Exercise (Scratch vs. Cooked, Pulled and Diced Chicken Meat):

10 Lbs of cooked boneless pulled chicken meat wanted. No skin, natural proportion of light and dark meat.

25% Cook Shrink – The fat cooks away when raw chicken is cooked; therefore, allowing meat shrinkage. The water that is added to fresh chicken during processing also cooks away. A minimum of 25% is lost.

+30% Bone Weight – 30% of the chicken’s weight is bone.

+15% Skin Weight – 15% of the chicken’s weight is skin.

+5% Unusable Carcass Meat – This accounts for any meat left on the carcass that is unusable for pulled or diced chicken meat.

= 75% Total Loss – There is only 25% usable meat on a raw bird.
1.	Cost per pound __________ x 40 pounds	__________
	(to yield 10 lbs, 40 is needed)
2.	Labor rate per hour __________ x 1.3 hours	__________
	(based on 30 lbs/hour, an industry average)
3.	Credit for fat and broth @ $.30 per pound x 10 pounds	__________
	(current value approx. $.30 per pound)
	(when cooking chicken, 25% broth and fat are created)

For 10 lbs of pulled chicken,	__________
meat prepared from scratch
For 10 lbs of pulled chicken,	__________
meat prepared from frozen

Braising Pan

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