Yield & Shrinkage
How much finished jerky you’ll actually get, and what it costs you per ounce.
≈ 32 oz of finished jerky, about 60% of the weight dries off as water.
Plan for
the shrink.
A tray that looks like plenty of raw meat cooks down fast. Buy for the finished weight you want, not the raw weight, roughly double it for lean beef.
| Meat | Water lost | Finished / lb |
|---|---|---|
| Beef (lean) | ~60% | 6.4 oz |
| Venison | ~62% | 6.1 oz |
| Biltong | ~50% | 8.0 oz |
Rough averages, trim, cut and how far you dry it all move the number.
Straight answers
Why does jerky lose so much weight?
You’re driving off water. Fresh meat is roughly 60-70% water by weight; finished jerky is down around 15-25%. That’s why a big tray of raw strips cooks down to a modest pile, you’re removing moisture, not meat.
How much jerky does 1 lb of beef make?
Plan on about 6-7 oz of finished jerky per raw pound of lean beef, a little under half. Leaner cuts and venison finish slightly lighter; fattier meat finishes lighter still because you trim the fat.
Is homemade actually cheaper than store-bought?
Usually yes. Even after the ~60% weight loss, making your own from a cheap lean roast lands well under the $3-5 per ounce that quality store jerky runs, this calculator shows your exact number.