Pork loin weight loss?

While I don't cater, but have cooked for a couple groups of 50 or so people (pork loin and whole chicken), I used 85% yield on loins. It has allowed plenty of leftover at 1/3 lb per person. This is also assuming cooking to between 140-145*.

This also depends on how thick your final slices will be cut to. If you cut them about 1/2", that's one slice per person. I have always cut thin, ~3/8", as people were free to serve themselves and it seemed to work well.

Hope this helps and good luck.

I Protest!

I thought this was a thread about a new diet plan where you only ate pork loin. Where's that thread? :wink:

I've always budgeted 80% yield on loin after trimming excess fat. I slice at about 1/4" and let people take as much as they want off the buffet. My catering manager observed a few months ago that we seem to always have lots of loin left over... So maybe 85% is a better assumption.

Prairie Smoke said:

I've always budgeted 80% yield on loin after trimming excess fat. I slice at about 1/4" and let people take as much as they want off the buffet. My catering manager observed a few months ago that we seem to always have lots of loin left over... So maybe 85% is a better assumption.

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If you are slicing it at 1/4", I have found that averages 1-1.5 oz. In a buffet setting people will generally just take 1 or 2 slices. Not sure what you are using for each person to have, but I have found that 85% is close to average.