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In Reply to: Pulled Pork for 60 posted by Booch on June 12, 2014 at 22:33:50:
you will hear anywhere from 40 - 50 % waste. the reason is the trim on the bottom of the butt. if the packer leaves a thin fat layer, 1/4 inch or less, you will have more yield, less loss. if you have a thick layer of fat, 1/2 inch or so, then more loss, less yield.
my advice is check the bottom of the butt as a starting point. ask the butcher at sam's or Walmart. they will know.
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