The Butcher Test is used to measure which of the following?

• A. measure cost of ingredients
• B. cooking loss test to measure loss from the cooking process
• C. measure loss from deboning, trimming, and portioning meals, fish, and poultry
• D. determine menu pricing

Answer: (C)

The key idea is measuring how much product is lost during the preparation steps. The Butcher Test quantifies the trim and deboning losses that occur when preparing meat, fish, and poultry, so you can determine the true usable yield and the cost per portion after trimming. This helps you price and portion accurately because you know exactly how much product you actually end up with after processing.

It’s not about the cost of ingredients before prep, nor about losses that happen during cooking, and it’s not a direct method for setting menu prices—though the yield data it provides informs those decisions.