how do they measure steak/serving sizes.

[Tonytoo]

I'm trying to count calories/grams of protein. trying to eat 5oz of meat at each meal if your eating top roast that is about 50g of protein.

do I count that as 5oz uncooked, cooked tell it's pink, cooked tell is charred like jerky like I like it? how much of that is water weight? how do I factor that in.

 

[Tonytoo]

anyone? I am cooking my steak sizes down from 10oz of solid meat before cooking down to 5oz. I'm just trying to figure out how much "actual" protein I am getting per meal. - anyone know here?

Tony

 

[chewyxrage]

I always used the uncooked weight, though I'm not 100% sure if that is the best method.

Cooking is mostly just releasing moisture from the meat, right?

 

[Tonytoo]

I find if I cook top roast, I can take a 10oz serving raw and cook it down to about 5oz. lately I have been eating 4 -5 ozs (8-10oz raw?) a meal, by about 4 - 5 meals a day.

 

[chaos13]

i think its precooked.....i'm pretty sure thats how resurants measure their food for serving sizes. but i'm not 100% sure

 

[tonytooagain]

I probably should have asked, how well done is a "broiled" piece of meat? I was reading the nutrition facts on top round and it is a very healthy piece of meat, but I couldn't figure out how well done it is to make it "broiled" - is that some pink? no pink? nearly jerky style with definately some burning (how i am cooking it)? as you cook it more, it loses weight, the less weight the more dense the piece becomes. lols, maybe I am starting to get a little OCD on my diet, hahaha... well, whatever it has been working. thanks all for the replys.

 

[chewyxrage]

I probably should have asked, how well done is a "broiled" piece of meat? I was reading the nutrition facts on top round and it is a very healthy piece of meat, but I couldn't figure out how well done it is to make it "broiled" - is that some pink? no pink? nearly jerky style with definately some burning (how i am cooking it)? as you cook it more, it loses weight, the less weight the more dense the piece becomes. lols, maybe I am starting to get a little OCD on my diet, hahaha... well, whatever it has been working. thanks all for the replys.

lol, definitely OCD on it, but I'm also curious about it

Broiled vs. Grilled, Baked @ medium temp, etc.

I've always gone by the method by the weight of the meat pre-cooked.

We need a pro chef up in here.

 

[needtogetaas]

You will always weight the food "after" its been cooked. What it weighted before doe snot matter. What matters is what you are eating. The exact weight of the meat after its been cooked. Keeping in mind that different cooking stiles, methods , and or temps will change the weight of the finished product as well as change the calorie count in the product too. The healthiest way to cook a slab of cow is to cook it in a rotisserie!!!
This allows for all the fats to drip off yet still leaves the meat nice and juicy soft like butter.

When ever you see any pre calculating program that you can punch your meals into and it tells you your cals for the day. These programs all go by weight of the cooked meat. In any recipe that may give you the calorie brake down of each serving of that recipe it always goes by the weight of the finished product. Its weight of the cooked meat always and not the raw meat. Unless you plan on eating that way.