Final answer:
The targeted yield for cutting Prime Rib is usually around 50% after trimming the fat and bone.
Step-by-step explanation:
The targeted yield for cutting Prime Rib is usually around 50%. This means that after trimming the fat and bone, the final cooked weight of the prime rib should be approximately 50% of the original raw weight. For example, if you start with a raw prime rib weighing 10 pounds, you can expect the cooked prime rib to weigh around 5 pounds.
It's important to note that the percent yield can vary depending on factors such as the quality of the meat and the amount of fat and bone trimmed. However, 50% is a commonly accepted average for prime rib.