There are various ways of increasing your "yield" of clear wort. After 3 years of trying this and that I find the things that work for me are:
1. Don't no-chill in the boiler. It takes forever to cool down - you might like to try the increasing popularity of running the wort into a sanitised water "cube" and cooling overnight. I've used this method probably about 200 times now, and never lost a cube yet due to infection. I've kept some cubes of wort for a couple of months before using. It's tried and true and no longer an "experimental" procedure. It should work absolutely brilliantly in the UK or USA at the moment, just stick the cube out of the back door with the cat and it will cool in no time.
2. Use a good floccing compound in the kettle such as koppafloc. Before cubing, after the boil cover the boiler with something sanitary such as a clean beach towel, lab coat etc and leave it for about 20 minutes to settle out. Then draw off about a litre of runnings into a sterile bottle (lab bottle etc) and put to one side. This should clear the first bit of trub out of the tap etc and you can now start filling the cube with essentially crystal clear wort.
3. Then when cool enough to handle, pour all the rest of the kettle contents into sterile bottles (if you have enough). There are some excellent "free" bottles such as the 1.5L heavy glass that V8 juices come in (if you can bear drinking that carrot and beetroot stuff
)
4. The next day, you have the following:
- a cube of clear wort (well, not exactly, it will have thrown its chill haze - no problems, that can all go into the FV.)
a few bottles of stuff that has settled out into wort and trub to differing levels. Some will be good, some almost all trub but with still a bit recoverable.
So now you have the trub by the balls and can basically extract all the useful stuff by one of two methods, the easy method or the totally obsessive method, depending how far you want to go.
Easy Method:
Get a turkey baster from a kitchen shop. Big glass thing with a rubber bulb. Alternatively a "wine thief" from a HB type supplier or winemaking supplier.
Suck up all the clear wort a bit at a time, being careful not to "whoosh" the trub. You can get just about every ml.
Squirt the wort into a large pan
Keep going till all you have left is the trub your bottles.
Boil the wort to re-sanitise, cover pan, cool and tip all into FV.
Totally Obsessive Method
Do all the above then strain the trub through some spare voile, hop bag material etc. Collect the strainings in a sterilised jar and let them settle out for an hour. You will have got some more clear wort, suck this up with wine thief and add to the first lot. Personally I'm not that anal and only stick to the easy method
Anyway, the picture posted by the OP is a good example of the trub having
you by the short and curlies. If you divide and conquer into manageable quantities, you can turn the tables on the trub and probably only end up losing around a litre to a litre and a half, compared to three or more litres (= $$$$$ over a year)
Edit:
Totally Obsessive Aspergers ultimate geek method 
After the "easy method" take all the trub, add a litre of water and strain this through voile, muslin, whatever to obtain some weaker but clear wort.
This is absolutely perfect as a base feedstock for doing yeast starters, when adjusted to around 1040 (see new "Yeast" book) - I know guys who freeze portions of this and always have it on hand.
