Sausage/Salume Meat/Fat Ratio Calculations Formula

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 How to calculate Meat Fat Ratio? 

Not as easy as one thinks without the right formula. The first thing one might think is..... Hey, I have 10 lbs of lean meat, and I want 30% of fat, so I will multiply 10 X 30% = 3.... ahh 30%, correct? Nope, it's not. Let's dive into this a bit further.....So if the total weight of both the Fat and Lean Meat is 13 lbs, and the Fat weighs 3 lbs, I should be able to 3/13, and I should get 30%? Nope, you get 23%. What the hell happened? It's not the correct way to calculate Ratios for Salume or Sausages. So here you go!!!

M= total weight of the lean Meat (or as lean as you can get it with trimming)
A= the Fat % you want (I want 40%)
B= Factor
F= Fat in Pounds or Grams 

First, we need to calculate the essential factor to determine the required fat.

100% - A = B

B =60% or .60

M (Meat) divided by B (Factor) minus M = F

So I have 14 lbs of Lean Meat (M=14), and I want to add 40% of Fat (A=40%)... First, I need to calculate my Factor (B), so I take 100% Minus the Fat A=40% which becomes my Factor B=60%.  

This is what it looks like... 100%-40% =60% of our Factor (B). (14/.60)-14 = 9.33 lbs of fat which equates to 40% of FAT.  9.33/23.3= 40%

Or another way to look at it...

14/.60= 23.3 - 14 = 9.33 of Fat 


M + F = 23.33 =Total Weight of Meat and Fat, so to calculate Percentage to verify what we have, 9.33/23.33 = 40%











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