Chicken Butchery Yield Calculator
Calculate packaged meat yields for whole chickens or portioned cuts
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Work in progress — this calculator is still under development and may not be fully accurate. Use results as a guide only.
Input Details
Average: 2.5 kg per chicken
Calculate yields for whole dressed chickens ready for sale.
Summary
Total Live Weight
2.5 kg
Avg: 2.5 kg per chicken
Dressed Weight
1.9 kg
75% of live weight
Whole Chickens
1 chicken
Estimated Total Value
£9.37
Based on guide prices
Whole Chicken Breakdown
Whole Chicken (Dressed)
Ready-to-cook whole chicken with giblets
Weight
1.4 kg
Price/kg
£
Value
£9.14
% of Live
56.3%
Giblets (Included)
Heart, liver, gizzard, and neck
Weight
0.1 kg
Price/kg
£
Value
£0.23
% of Live
2.3%
Total
Weight
1.5 kg
Value
£9.37
% of Live
58.5%
| Cut | Description | Weight | Price/kg | Value | % of Live |
|---|---|---|---|---|---|
| Whole Chicken (Dressed) | Ready-to-cook whole chicken with giblets | 1.4 kg | £ | £9.14 | 56.3% |
| Giblets (Included) | Heart, liver, gizzard, and neck | 0.1 kg | £ | £0.23 | 2.3% |
| Total | 1.5 kg | — | £9.37 | 58.5% | |
Notes
- •Dressed Weight: The weight of the carcass after slaughter, bleeding, and removal of feathers. Typically 70-75% of live weight for broilers.
- •Whole Chickens: Ready-to-cook whole chickens with giblets included. Ideal for roasting or selling as whole birds.
- •Portioned Cuts: Individual cuts including breast (bone-in or boneless - choose one), thighs, drumsticks, wings, and leg quarters. Note: Leg quarters are thighs + drumsticks combined, and boneless breast is processed from bone-in breast. The table shows all options for reference; in practice you would choose either bone-in OR boneless breast, and either individual parts (thighs + drumsticks) OR leg quarters.
- •Actual Yields: These are estimates. Actual yields vary based on breed, age, butchering technique, and processing methods.
- •Guide Prices: Prices are approximate UK market rates per kilogram. Actual prices vary by location, quality, and market conditions.