Calculating Raw Pounds to Finish Product

[trog182]

I am just wondering if there is anyone here, that can tell me how to figure my pulled pork?  I am in the process of putting together numbers for the bank, so that i can open my barbeque.

Is there a way to calculate raw pounds, to finish product, after adding my other ingredients.  The bank wants to know if i start with a 10 pound Boston Butt raw, how many 8 oz. servings of finished product will that make?  Any ideas would be greatly appreciated.  Bear with me, i am new.

 

[pineywoods]

Welcome to SMF. As a general rule they figure 50% of raw butt weight to finished product.

 

[trog182]

I appreciate the reply.  i was just looking at a catering calculator offered in one of the forums, and that is the exact number they were using.  Now, being located in the Midwest, i would like to find one, meat wholesaler, to supply me with every kind of meat.  Does anyone have an idea on this one. 

 

[pineywoods]

Maybe check with SYSCO and see if they service your area