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How to Calculate British Wagyu Cost per Cooked Portion
Price per kilogram of raw British Wagyu is useful for shopping, but it does not tell you what a cooked portion costs. Trimming, cooking loss and the amount actually served all matter. Calculate from your own pack and cooking record. The numbers below are hypothetical arithmetic, not Beleaev prices or measured yields for a current product.
Record four figures
- Pack cost: the price paid for the exact beef pack. Keep delivery and side dishes separate if you want a beef-only comparison.
- Raw weight: weigh the meat as received, then weigh any trim you remove. Do not treat an approximate listing weight as a measured result.
- Cooked usable weight: weigh the prepared meat after cooking and resting, excluding any discarded trim, bone or fat that will not be served.
- Served portions: weigh or at least count what was actually plated. Record leftovers separately rather than silently treating them as eaten.
Work through an illustrative example
Suppose a 500g raw pack costs £50. You remove 25g of trim and serve 350g cooked meat. The beef-only cost per cooked kilogram is £50 ÷ 0.35kg = about £142.86/kg. If you divide the 350g into two equal portions, each contains 175g cooked beef and accounts for £25 of the original pack cost. You still bought the whole £50 pack. These figures describe a made-up example; they do not predict what any Wagyu cut will yield.
| Measure | Illustrative value | What it means |
|---|---|---|
| Raw pack | 500g for £50 | Actual purchase in the example |
| Removed trim | 25g | Not included in served meat |
| Cooked usable meat | 350g | Measured after cooking |
| Two equal portions | 175g each | £25 beef-only allocation each |
Why can the answer change?
A different cut, thickness, trimming choice, cooking method or diner preference changes the usable weight. A whole joint and ready-portioned steaks are not like-for-like purchases. If you save some cooked meat, decide whether to allocate its cost to a later meal; do not pretend the first meal consumed the entire pack. Add potatoes, sauce, delivery and other items only when you want the full meal cost.
For a fair comparison, repeat the same record for each actual pack. Keep raw and cooked weights separate, and do not use another person's yield percentage as a guaranteed outcome. Follow the received label and Food Standards Agency cooking guidance for the specific format. A useful cost calculation never replaces a safe cooking check.
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