To price your menus properly, you MUST understand the concept of trim and yield. Too many operators do not understand this concept and end up with menu item costs that are too low and menu prices that are not profitable. Trim is the amount of a food item that gets lost due to butchering, trimming, or cleaning during the preparation process and shrinkage is the amount that is lost due to cooking. the yield is the actual amount left after trim and shrinkage, and is expresse