Meat Weight

mickey45840

When you are weighing your meat do you weigh before or after its cooked?

g2renew

After.

wilson10102018

After unless it all goes in a dish like beef stew.

ChaoticMoira

Calorie counts are always on packages as before being cooked excepted when noted otherwise. All official sources for fresh foods (produce, meat, etc..) are also calculated before cooking. It is done this way because methods of cooking will result in different total volume/weight from cook to cook. Chicken for instance can be cooked so dry as to be a whole oz different from someone else's cooking method. If you weigh after, it will give you an idea of the calorie count, but will be further off, and depending on the food can be quite a difference.

penguinmama87

It depends.

If I add raw meat to a dish where I will consume all of it once cooked (rather than doing something like discarding fat and bones later), then I use the raw weight in the recipe builder. If I am eating and weighing it cooked by itself, I use the cooked weight and use a consistent entry in the database. It might vary sometimes a little, but it's sufficient for my purposes. It's not practical for me to weigh a raw portion and then cook it individually since I am typically cooking for my family, not just me. But I could see that being a pretty accurate method if cooking for just one or two.

Cheesy567

Depends on how I log it. The USDA has listings for raw and cooked, and various ways of cooking it. It can be hard to find the listings for the USDA entries in the MFP database because the wording is weird, and the MFP database is so overloaded with incorrect entries.

If you want to be sure, you can lookup the entry on the USDA database at
https://fdc.nal.usda.gov/index.html

Then copy/ paste the name of the entry you want into the MFP search. It takes a slight bit longer, but once it’s in your history, you’re fine.

I use the “SR Legacy” results on the USDA site. And they have meats, seafood, fruits, veggies, grains, etc.

Lietchi

I weigh raw and log raw, except for roast chicken which I weigh and log cooked.
Both are possible if you use the right type of entry, but I prefer raw for accuracy.

goal06082021

Weigh raw for the recipe, cooked for serving size.

By which I mean, suppose I'm cooking up some steaks for fajitas. I'll record the raw weight of the beef I use and put that in the recipe, but weigh the cooked dish afterward to figure out how big a serving is - if I want this recipe to yield six servings, I'll divide that weight by six to get my serving size in grams.

edit: changed food type for better example

I2k4

Never weighed it, or ever thought to. Calculate calories and macros from the serving proportion of the wrapped uncooked package I bought, regardless whether that's divided before or after cooking. It's a kitchen not a lab, and it's going to be tolerably rough.

lemurcat2

If using the information on the package, it's raw weight (without bones) except bacon typically is cooked weight.

If using the good entries (from the USDA), they specify raw or cooked and cooking method. So long as you choose one that is consistent with how it was when you weighed it, doesn't matter.