Do nutrition facts show fat content on meats before they hav

manrajb

When you cook meats and the fat drains out for example ground beef, has the fat content gone down from what it says on the nutrition facts or do they measure it when it was cooked?

HeidiMightyRawr

As far as I know it would lose fat - how can they measure it when it was cooked if it was raw when you bought it? I never bother taking fat grams off though, I don't see the point, it's not loads and really hard to measure how much comes off.

On most packages all nutrition is for it's raw state, if you cook it without oil it stays the same (unless you lose fat when it cooks) If you fry it or add oil another way then you add the nutrition for that.

ShannonMpls

Nutrition labels on raw meats do NOT account for fat you might remove while or after cooking. There really isn't a way that I know of to reliably account for that. If you buy 87% lean ground meat and remove a portion of fat, you could log it as 93%. Also, if I'm dealing with cuts of meat like a chuck roast and I remove as much visible fat as I can, I try to find a database entry with "visible fat removed" or "extra lean".

inskydiamonds

It does lose fat, but I always err on the side of caution and calculate things higher than they should be. I don't think the amount of fat lost would even be worth logging, tbh.

Additionally, how much fat you lose on your meat is going to have to do with how you prepare it.

ShannonMpls

It does lose fat, but I always err on the side of caution and calculate things higher than they should be. I don't think the amount of fat lost would even be worth logging, tbh.

We get our meat from a farmer and its leanness varies, but there are times I remove several tablespoons of fat after cooking ground meat. A tablespoon of fat is 120 calories, if I recall correctly, so that is significant in my mind.

inskydiamonds

It does lose fat, but I always err on the side of caution and calculate things higher than they should be. I don't think the amount of fat lost would even be worth logging, tbh.

We get our meat from a farmer and its leanness varies, but there are times I remove several tablespoons of fat after cooking ground meat. A tablespoon of fat is 120 calories, if I recall correctly, so that is significant in my mind.

It's not that I don't think it it's significant.
My point is, it's better (for me) to estimate MORE than less. I would rather put in the higher number than the lower number and be wrong about it, because that way I am less likely to go over.

sun33082

The database and several calorie databases online have the correct nutrition content of meats cooked in various ways. Just search for the way you prepared the meat.