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§ 16

Loss through chain: cold storage, cutting and sales

How much of the purchased meat do I actually end up selling, and what does the sold kilo cost?

Answer: Meat loses weight several times before it's sold: in the cold store (water evaporates and even more during ripening), when butchered (bone, tendons, fat) and in sales (trimming, drying in display and wastage). Each waste is calculated of the weight left after the previous one. The calculator multiplies the three stages together and gives the saleable meat, total yield and real food cost per sold kg.

Formula

Each waste is counted of weight going into step

Salgbart = indkøbt × (1 − kølerumssvind) × (1 − opskæringssvind) × (1 − salgssvind)

Samlet udbytte = de tre (1 − svind) ganget sammen. Svindene må ikke lægges sammen

Reel kostpris pr. solgt kg = indkøbspris ÷ samlet udbytte

Symbols and units in the formula
SymbolMeaningUnit
indkoeb_kgPurchased weightkg
kostpris_kgPurchase price per kgkr/kg
koelerum_pctCold store waste (weight loss during suspension or ripening)%
opskaering_pctCutting loss (bone, sinew, fat, trim)%
salg_pctSales waste (counter trimming, drying out, disposal)%
=Saleable meatkg
=Total yield%
=Actual cost price per sold kgkr/kg
=Loss in cold storagekg
=Loss during cuttingkg
=Loss in saleskg
=Total shrinkage%

Validity and source

Source
Calculation · competence objective 'calculate cooling room shrinkage, jointing shrinkage and sales shrinkage'

Does not apply when

  • Loss percentages you must measure yourself in the shop: weigh at receipt, before cutting, after cutting and what is discarded or trimmed at counter. Figures vary with animal, cutting and season.

Worked example

The calculator's own default values inserted. The figures are calculated with exactly the formula the tool uses.

Substituted

  • Purchased weight45 kg
  • Purchase price per kg28 kr/kg
  • Cold store waste (weight loss during suspension or ripening)2 %
  • Cutting loss (bone, sinew, fat, trim)22 %
  • Sales waste (counter trimming, drying out, disposal)3 %

Giver

  • Saleable meat33.37 kg
  • Total yield74.1 %
  • Actual cost price per sold kg37.76 kr/kg
  • Loss in cold storage0.90 kg
  • Loss during cutting9.70 kg
  • Loss in sales1.03 kg
  • Total shrinkage25.9 %

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Sådan bruger du den

Kødet taber vægt i kølerummet, ved opskæringen og i disken, og de tre svind ganges, de lægges ikke sammen. Når du kalkulerer priser eller skal forklare, hvorfor butikkens udbytte er lavere end opskæringens, viser beregneren det salgbare kød og den reelle kostpris pr. solgt kg.

Step by step

  1. Vej kødet ved modtagelsen.
  2. Vej før opskæringen. Forskellen er kølerumssvindet.
  3. Vej det salgbare efter opskæringen. Forskellen er opskæringssvindet.
  4. Notér afpudsning og kassation i disken. Det er salgssvindet.
  5. Gang de tre udbytter sammen, og del indkøbsprisen med resultatet.

Typical errors

  • At lægge svindene sammen. 2 % + 22 % + 3 % er 27 %, men det rigtige samlede svind er lidt mindre.
  • At glemme kølerumssvindet, fordi det ikke kan ses.
  • At regne salgssvindet af indkøbet i stedet for af det, der kom i disken.

Examples from everyday life

Halv svinekrop til butikken

En halv svinekrop på 45 kg koster 28 kr pr. kg. Den taber 2 % på krogen, 22 % ved opskæringen og 3 % i disken.

Purchased weight
45 kg
Purchase price per kg
28 kr/kg
Cold store waste (weight loss during suspension or ripening)
2 %
Cutting loss (bone, sinew, fat, trim)
22 %
Sales waste (counter trimming, drying out, disposal)
3 %

It means: Du sælger 33.37 kg kød, et samlet udbytte på 74.1 %. Det solgte kilo har kostet 37.76 kr/kg. Kølerummet tog 0.9 kg, opskæringen 9.7 kg og disken 1.03 kg.

Tørmodnet okseryg

En okseryg på 20 kg til 120 kr pr. kg modnes 21 dage og taber 12 %. Skorpen og fedt giver 18 % opskæringssvind, og disken 2 %.

Purchased weight
20 kg
Purchase price per kg
120 kr/kg
Cold store waste (weight loss during suspension or ripening)
12 %
Cutting loss (bone, sinew, fat, trim)
18 %
Sales waste (counter trimming, drying out, disposal)
2 %

It means: Der er 14.14 kg at sælge, og udbyttet er 70.7 %. Det solgte kilo har kostet 169.69 kr/kg, så tørmodnet kød skal have en helt anden kilopris end friskt. Samlet svind er 29.3 %.

Rule of thumb

Små svind kan næsten lægges sammen. Store svind kan ikke: 12 % og 18 % giver ca. 28 %, ikke 30 %.

How to check the answer

Salgbart kød plus de tre svind i kg skal give den indkøbte vægt.