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That's a great question for all meats, as so many are pumped up with water to increase the price. It's one of the weaknesses of the food entries that it isn't clear. For meats that I can weigh after cooking, I enter the cooked weight. For meats that can't be weighed after, I reduce the weight by about 20% for entry, since my experience with before and after cooking weight is that most meats lose 20-25% in cooking. Some of that is fat but it's mostly water.