HELP!!! Do you weigh your meat cooked or uncooked?

I use raw weight, that way I know I've not gone over.
Same with Jacket Potatoes, I weigh pre-baking not after.

In most cases, every measure is given uncooked. Simply put, you never know how much the cooking will make the food retain water, and that last is also in a measure proportional of the volume of the food...and since water doesn't contain any calories.
We'd be all screwed if we would scale the rice cooked

Weigh your meat pre-cooking. As for nutritional information you should be able to look up the website for the company who packaged the meat if you can't find specific nutritional information I've found Boneless Skinless Chicken Breast is about 100-150 per 100g depending on how lean the meat is some chicken is more fatty than others.

Yes always raw on any food if possible.xx

I'm surprised that most people here are saying to weigh it uncooked. I'm not a meat eater, so I'm no expert, but I do eat fish. I know that when I defrost shrimp, they weight significantly less than when they are frozen- and on the package the nutrition is given when they are de-thawed. Obviously, they loose water weight in the dethawing process. However, surely, after meat is cooked (especially on the BBQ) it has lost a significant amount of fat and calories. You aren't eating all of the fat located in the meat before it's grilled, as lots of it is lost in the cooking process (grilling). Again, I don't eat meat, but I think that weighing it when it's cooked is most effective.

Rice confuses the hell out of me, I just go with what's on the package and go by that measurement (dry).

Always weigh food before cooking it. It loses or gains water during the cooking process and it is impossible to know accurately what it will weigh after cooking.

I'm glad you asked this because I've always weighed mine cooked! Now I know I was wrong.

I use raw weight, that way I know I've not gone over.
Same with Jacket Potatoes, I weigh pre-baking not after.

That's a really good point. (I usually forget to weight it before I cook it, but I agree it's probably the better way to go.)

I'm glad you asked this because I've always weighed mine cooked! Now I know I was wrong.

You are not wrong. Most nutritional coaches have their clients consuming cooked weight meat, due to the meat loosing size during the process. So you're actually losing vital nutrients. That 50 grams of protein has turned into 32 or 40g. That's a big difference. Even when trying to lose weight.

Restaturants use the raw weight,because you they would lose money. When it says 14oz ribeye, you're not getting 14 oz on for plate. You would probably get 11 or 12 oz.

The loss in weight is due to a loss in water, not really nutrition. And even if some of the nutrition was lost, it would be totally impossible to calculate what was lost and rework macros and calories. Is the weight lost from protein? Fat? Water? A little of each? How much of each? 10 calories? 20 calories? Without high tech equipment, there is absolutely no way at all to even estimate that. That's why raw weights are more accurate.

A 4 oz steak could be cooked and end up weighing 3 oz, 2.5 oz, or 3.5 oz, depending on exact cooking temperature, ambient temperature, humidity, precooked temperature of the meat (refrigerated or room temp,) final cooked temperature of the meat, etc. No way any one without access to a lab would be able to figure that out.

Cooked! It's the weight that you are actually putting into your body that counts, raw or uncooked weight is meaningless! It's very important to accurately weigh the quantity that you are consuming and don't use the weight stated on the package.