I don't know how to log my steak

Francl27

So I got petite sirloin steaks, but the entries are all over in the database.

I'm going to cut out the fat, but I'm not sure I can get all of it... and there's a 23 calorie per ounce difference between 'petite sirloin steak' and 'petite sirloin steak lean only' (usda entries).

Sigh. What do I use? I have a small deficit and this stuff is getting old (I'm not sure how heavy the steak is, maybe 8 ounces, so it makes quite a large difference).

And this is why people use packaged food...

auddii

I'd either log the lean only because it's mostly lean, or you can be super anal and log half the weight in normal and half in lean, which should cover any fat you leave on.

lishie_rebooted

I was complaining about logging red meat just last night.
It's why I eat a lot chicken or ground beef - so much easier to log.

Did you check here: http://ndb.nal.usda.gov/ndb/search/list ?

Peanutmanak47

It is much easier to use pre-package foods for logging lol. What I've done in the past for foods like this is go to multiple websites that do calories for foods, then get the average of the food. Always put it a little higher than you think also. You'd be really surprised that steak isn't a horrible food either for what it is calorie wise.

Francl27

I think I'm just going to have the last chicken breast instead.

neanderthin

Well you find a log, make kindling, start a fire, oh sorry it's morning and I haven't had my coffee.

emily889

I hate that the fact it is hard to log something that isn't even terrible for you..so you decide to go with something else. I have had that problem before too! I always get confused what to put for some fruit too hah

ahamm002

It's annoying when you can't get a good calorie number for logging. However, keep in mind that most of the calorie counts we use (even in packaged foods) are non-exact guestimates anyway. The amount of calories we absorb from food is quite variable:

http://www.curiousread.com/2009/07/calorie-delusion-why-food-labels-are.html

In regard to steak, just trim or avoid the large fat pads and log it as lean only. Find a guestimate and stick with it. It will likely be close enough.

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Francl27

kace_kay wrote: »

Even prepackaged food servings can vary wildly. I buy these individually packaged & frozen chicken breasts. I weigh them before cooking and the package says they're 4 oz but it is always over or under the posted weight, sometimes by a lot. I would suggest getting a scale and searching for the specific brand name of the sirloin you bought, not just a generic entry (unless you can't find one)

It's a generic steak though, lol.

I know I don't trust packaged foods either but at least it's easy to weigh it and adjust the serving size.

spoonyspork

I scan the label and go with whatever it gets me. If it's 'not found' I go half-way between the 'regular' and 'lean only'. The fat is the best part of it if you crisp it right, and is easy to eat around if you don't (and then weigh what fat you don't eat and subtract about half the calories said weight would have given you if you want to be as accurate as possible).