Does Anyone Know

fat2fit1981
fat2fit1981 Posts: 50 Member
edited November 19 in Food and Nutrition
I am trying to track my calories properly and weight them, however the problem that I am running into is that we have our meat processed fresh. Bacon, pork chops, steaks, hamburger meat, venison. So there are no nutrition facts on them? The bacon doesn't make hardly any grease and neither does the sausage. Most of any of it doesn't so I am confused, should I just pretend they are the fattier stuff and log them that way? any help would be greatly appreciated.

Replies

  • galgenstrick
    galgenstrick Posts: 2,086 Member
    edited June 2015
    I would just use a generic entry that is verified and not give it any more thought.
  • LolBroScience
    LolBroScience Posts: 4,537 Member
    fat2fit1981 wrote: »
    I am trying to track my calories properly and weight them, however the problem that I am running into is that we have our meat processed fresh. Bacon, pork chops, steaks, hamburger meat, venison. So there are no nutrition facts on them? The bacon doesn't make hardly any grease and neither does the sausage. Most of any of it doesn't so I am confused, should I just pretend they are the fattier stuff and log them that way? any help would be greatly appreciated.

    use USDA database
  • fat2fit1981
    fat2fit1981 Posts: 50 Member
    Thanks guys :)
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    Yeah, that can be tricky, especially with ground meats. Any entry in the USDA or MFP database is probably going to be by fat% and I'm guessing you don't know that. Erring on the side of more calories sounds like a good option, as long as you are careful not to undereat.
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