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is the weight based on raw or cooked weight

Posts: 12 Member
edited November 2024 in Health and Weight Loss
I am sure the answer is somewhere in these posts, but I cannot find it. If I am making steak, for example, and I search and use a food as a grilled steak, is the weight the cooked weight or the original weight of the steak raw? This question I guess is also for veggies, is the amount the raw amount or the amount after cooked?

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Replies

  • Posts: 763 Member
    I usually use the raw entries and weigh raw. Cooking technique affects how much water the finished product has in it and that can affect the finished weight.
  • Posts: 603 Member
    I believe it is ..... if you weight it cook, log it cooked. If you weigh it raw, use the raw in logging.
  • Posts: 3,250 Member
    Search the database for whichever you want to use.
    [USDA beef tbone steak raw ounce]
    [USDA beef tbone steak cooked ounce]
    Or insert "vegetable" and the name thereof for "beef tbone steak".
    Also works for hamburger, rice, etc.
  • Posts: 589 Member
    I personally weigh it cooked and then I am careful to log it using entries for cooked meats. I do veggies and such while raw, but I can't stand handling raw meat.
  • Posts: 15,149 Member
    Raw whenever possible.
  • Posts: 763 Member
    gaelicstorm26 wrote: »
    I personally weigh it cooked and then I am careful to log it using entries for cooked meats. I do veggies and such while raw, but I can't stand handling raw meat.

    This is why I go by store package weight whenever possible. :P I hate raw chicken.
    Or, when I buy in big packs, get a big freezer bag, grab meat with hand in inside out bag, flip bag over to close, weigh bag and write weight on it.
  • Posts: 12 Member
    So since I weighed it cooked, I logged it under grilled fillet mignon. If I would have weighed it raw, I would look for a listing of raw filet mignon. That makes sense, thanks
  • Posts: 2,742 Member
    I weigh it cooked because oftentimes meats, especially inexpensive cuts of steak, have portions that are inedible. Then I weigh and subtract the inedible portions.
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