Dataset: USDA Table of Cooking Yields for Meat and Poultry
Provided by Department of Agriculture
Updated 10 Feb 2021
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The dataset on this page is a cache of the dataset https://catalog.data.gov/dataset/usda-table-of-cooking-yields-for-meat-and-poultry. It is a snapshot of the dataset as it appeared on 09 Jun 2021 18:58 GMT. The current dataset could have changed in the meantime. Attribution: Contains data retrieved from Data.gov.
USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.
|Dataset:||USDA Table of Cooking Yields for Meat and Poultry|
|Provider:||Department of Agriculture|
|Licence:||License information is derived automatically. Refer to source for license information before using this data.|
Creative Commons CCZero
|Country:||United States of America|
"USDA Table of Cooking Yields for Meat and Poultry" contains the following resources:
- pdf - PDF FileUSDA_CookingYields_MeatPoultry02.pdf
- html - Web PageUSDA_CookingYields_MeatPoultry02.xlsx
- csv - Comma Separated Values FileUSDA_CookingYields_MeatPoultry02_0.csv
- csv - Comma Separated Values FileUSDA_CookingYields_MeatPoultry02_DD.csv
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