Weighing meats

McGristy
McGristy Posts: 61 Member
in Health and Weight Loss
I'm sorry if this has been asked and answered, but I'm not sure if I'm supposed to weigh meat before or after cooking it? It weighs less after I cook it. I've always weighed it after, but now I'm not sure if the databases consider the loss of cooking it or not.

Replies

  • nickatine
    nickatine Posts: 451 Member
    weigh them raw
  • Unknown
    Unknown
    This content has been removed.
  • shadow2soul
    shadow2soul Posts: 7,692 Member
    Most meats get weighed raw.
    Some things like sausage, might get weighed cooked. It will usually say the serving size is "2oz cooked" on the label.
  • McGristy
    McGristy Posts: 61 Member
    I see. Okay! I'll do that from here on out. Thanks all!
  • karenj_m
    karenj_m Posts: 215
    I weight them "cooked"....they lose fluid after cooking....and that's the size (weight) that I'm actually consuming.
  • McGristy
    McGristy Posts: 61 Member
    karenj_m wrote: »
    I weight them "cooked"....they lose fluid after cooking....and that's the size (weight) that I'm actually consuming.

    Yes, that was my thinking -- Whenever I weigh before then after it's like a really big difference -- like going from 6 oz to 4.5 oz. That's a big caloric difference when talking about meat! But the label is weighing it and applying the calories to the "before" weight I guess, so I got confused on how to track it. I guess I'll weigh before cooking just to be on the safe side..
  • DrewMontoya
    DrewMontoya Posts: 77 Member
    edited October 2014
    I use the USDA database to look up cooked meats. A lot of the more detailed cuts and cooking methods aren't imported into the MFP database (at least I can't find them, only user-entered data). The USDA has pretty much everything you can think of. Here are two examples I used recently:

    http://ndb.nal.usda.gov/ndb/foods/show/3883?fg=&man=&lfacet=&format=&count=&max=25&offset=&sort=&qlookup=beef+bottom+roast

    http://ndb.nal.usda.gov/ndb/foods/show/3882?fg=&man=&lfacet=&format=Abridged&count=&max=25&offset=&sort=&qlookup=beef+bottom+round+braised

    I prefer this to measuring raw because you can just put your serving on the scale instead of trying to cut exactly 1/4 serving off your roast. Furthermore, the method of cooking changes the fat content.
  • TheSatinPumpkin
    TheSatinPumpkin Posts: 948 Member
    edited October 2014
    OT but do you weigh the meat in a bowl or something to separate it from the base/plate? That mean you have to take in the weight of the object or can you program that into the scale or something?

    Thanks.
  • ajnb88
    ajnb88 Posts: 339 Member
    Most digital scales (even cheap ones, like mine) let you zero the weight, so you can put a bowl on it or whatever.

    Something that I've wondered - I always weigh the meat raw, but usually while cooking, will drain off excess fat etc. Is it right to assume that this is intended (i.e. in the nutritional info), or would this actually lower the fat content?
  • TheSatinPumpkin
    TheSatinPumpkin Posts: 948 Member
    ajnb88 wrote: »
    Most digital scales (even cheap ones, like mine) let you zero the weight, so you can put a bowl on it or whatever.

    tyvm.

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