Edible portion (EP)

Definition in practice

Edible is a costing label, not a universal statement about food safety or preference. The usable part for a particular dish can differ from the usable part for another. A stem discarded by one preparation might be retained for a stock recipe, which needs a documented allocation rather than silently assigning the same cost twice.

Formula and worked example

EP cost per kg = AP cost per kg ÷ yield fraction.

Assume a $30 purchase weighs 6 kg and leaves 4.5 kg after trimming. The edible yield is 4.5 ÷ 6 = 75%. The AP cost is $5 per kg, but the EP cost is $30 ÷ 4.5 = $6.67 per kg. A 150 g edible portion costs $1.00 before other ingredients.

Use it in the kitchen

Name the output stage beside the yield. Raw trimmed meat and cooked sliced meat are different EP products. If you buy a prepared ingredient, use its purchased state as the starting point. Weigh the finished output on the same basis as the quantity entered in the recipe.

Boundary check

Check whether the recipe quantity is already edible weight before applying the conversion. If a written recipe calls for a whole purchased item, changing it to an edible quantity without changing the amount can charge for a different portion.

Keep the input record

Write the unit, period and preparation beside the figure you use. Keep the original receipt, count or recipe record available so another person can reproduce the calculation. A clearly labeled assumption is useful for planning; it should not later be mistaken for a measured result.

Use the linked calculator to test your own inputs, then check the result against the original record. The browser ledger can hold recipe quantities and purchase prices, while your stock and accounting records provide the wider operating context. Export a backup before replacing a working ledger.