The topic came up today with our culinary team regarding the best practice to inventory prepared items. For example, fresh live lobsters are being purchased, but they are shelled, cleaned and the meat is extracted. The yield we show is 40%, so we get 6.4 ounces of lobster meat per pound of live lobster purchased. The recipe yield will account for this difference when the product is used, but is inventorying a lobster meat recipe the best practice for accurately accounting for the yielded lobster meat? We don't want to count lobster meat as whole lobster, since the value of the cleaned lobster meat is now greater than the value of the corresponding cost of whole lobster. Thank you!
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