Question about counting fat from fatty meat...

Shaselai
Shaselai Posts: 151
in Food and Nutrition
So i am doing keto diet and it calls for some fats and i do enjoy fatty piece of pork (belly, shoulder). My question is since fat does dissolve somewhat during cooking, how do i count the cooked meat in my diary? Is there a percentage of total calorie/fat i can take off from uncooked meat or it is what it is?

Replies

  • Unknown
    Unknown
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  • missiontofitness
    missiontofitness Posts: 4,059 Member
    Someone else may be able to answer better than me, because I'm just guessing.
    But I'm not sure there's a really a way to do that, unless you're getting technical and scientific.

    I honestly just log the slab of meat as is. If I'm cooking up hamburger (85% lean for example), I don't try to figure out how much of the 15% of fat was drained off after cooking. I just eat it and move on. I wouldn't worry about it too much. If you're looking for some fat in your diet, it may be easier to track that with stuff like peanut butter or avocado.
  • Shaselai
    Shaselai Posts: 151
    yeah i just want to make sure the calorie is right... for example apparenty the 1.4lbs pork belly meat i bought had like 3000 calories in it... even i split 4 ways it is still a lot for 4 pieces of meat (total 16 pieces)...
  • LolBroScience
    LolBroScience Posts: 4,537 Member
    Don't fret over details such as this. Weigh the meat raw and enter that into diary.
  • jamieo70
    jamieo70 Posts: 24
    If you want to go through the trouble, weigh the meat before you cook it and then again after you cook it. The difference will be (approximately) fat plus some water that evaporates. Take the calorie count of the raw meat then subtract out the calories accounted for by the missing fat.
  • eddiesmith1
    eddiesmith1 Posts: 1,550 Member
    If you want to go through the trouble, weigh the meat before you cook it and then again after you cook it. The difference will be (approximately) fat plus some water that evaporates. Take the calorie count of the raw meat then subtract out the calories accounted for by the missing fat.

    that is the closest answer weigh before and after, what's missing is water and the fat left in the pan (and if it's pork belly or duck or goose that's tasty cooking fat mmmm)
  • 3laine75
    3laine75 Posts: 3,069 Member
    I think you're over complicating things. The difference will be negligible, log it as is.
  • eddiesmith1
    eddiesmith1 Posts: 1,550 Member
    yields after cooking USDA charts


    http://www.ars.usda.gov/SP2UserFiles/Place/12354500/Data/retn/USDA_CookingYields_MeatPoultry.pdf

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