Buy Needles And Syringes With No Prescription
M4B Store Banner
ddd
Riptropin Store banner
Generation X Bodybuilding Forum
Buy Needles And Syringes With No Prescription
Buy Needles And Syringes With No Prescription
Mysupps Store Banner
IP Gear Store Banner
Anabolic Hormones Store Banner
Ganabol Store Banner
Spend $100 and get bonus needles free at sterile syringes
Professional Muscle Store open now
LandmarkChem Email Banner
Medtech Store Banner
Bruce Labs Store banner
advertise on professional muscle millions of hits per month
Professional Muscle Store open now
over 5000 supplements on sale at professional muscle store
over 5000 supplements on sale at professional muscle store
over 5000 supplements on sale at professional muscle store
over 5000 supplements on sale at professional muscle store
over 5000 supplements on sale at professional muscle store
over 5000 supplements on sale at professional muscle store

Measuring cooked steak

Big D 51

New member
Registered
Joined
Sep 3, 2010
Messages
297
I searched for a thread on this and I wasn't able to find what I was looking for so hopefully I am not flooding the forums by starting this one.

My question is regarding measuring steak. I understand that the nutrients on the back of the pack is for the size/weight of the uncooked meat. I am trying to avoid having to cut the steak into the certain size before cooking.

If I need 10oz. of steak at a uncooked weight, how much should it weigh cooked?

Thanks.
 

infinity1

Active member
Kilo Klub Member
Registered
Joined
Apr 7, 2008
Messages
1,084
I searched for a thread on this and I wasn't able to find what I was looking for so hopefully I am not flooding the forums by starting this one.

My question is regarding measuring steak. I understand that the nutrients on the back of the pack is for the size/weight of the uncooked meat. I am trying to avoid having to cut the steak into the certain size before cooking.

If I need 10oz. of steak at a uncooked weight, how much should it weigh cooked?

Thanks.
There is no tried and true method for calculating the amount of moisture and fat a cut of beef, or any other protein for that matter, will give off after cooking.

Unfortunately for you, the best way would be to measure with a scale before cooking.
 

Big D 51

New member
Registered
Joined
Sep 3, 2010
Messages
297
There is no tried and true method for calculating the amount of moisture and fat a cut of beef, or any other protein for that matter, will give off after cooking.

Unfortunately for you, the best way would be to measure with a scale before cooking.
I was thinking the same thing. Thank you for your input. I am just trying to find a good way to cook all my steaks at one time so I can store them in the refrigerator. I have no problem weighing them out before and cooking them in separate spots on the grill. The problem comes into play when I add them to a large container for the fridge. I guess I can individually wrap the 10oz servings in separate tin foil or something. :banghead:
 

infinity1

Active member
Kilo Klub Member
Registered
Joined
Apr 7, 2008
Messages
1,084
I was thinking the same thing. Thank you for your input. I am just trying to find a good way to cook all my steaks at one time so I can store them in the refrigerator. I have no problem weighing them out before and cooking them in separate spots on the grill. The problem comes into play when I add them to a large container for the fridge. I guess I can individually wrap the 10oz servings in separate tin foil or something. :banghead:
That would be best. The steaks would taste better cooked fresh too! Double wrap in saran and then foil. Dont forget to label the meat with the date so you dont forget when you stored them in the fridge or freezer.
 

Dangkolo

New member
Kilo Klub Member
Joined
Jan 27, 2005
Messages
2,010
I know that 8 ounces of raw meat equals 6 ounces of cooked meat.:eek:
 

Gunsmith

Featured Member / Kilo Klub
Featured Member
Kilo Klub Member
Registered
Joined
Jul 30, 2006
Messages
7,410
With my red meat I cut it up into smaller pieces (3-4oz) and cook it that way , this allows me to either add a little red meat to meals with chicken or adjust the portion size because some times I can't stomach a full large portion of meat so I'll eat a smaller portion and drink some Isopure water
 

BigChef

Kilo Klub/Moderator
Moderator
Kilo Klub Member
Joined
Feb 26, 2009
Messages
6,089
Ok, here's the thing - don't get caught up in the details too much. The worrying will probably effect you more than 50 calories here or there.
Yes, check the nutritonal information and notice whether it is cooked or uncooked, but if you're not sure make a best guess and if you are cutting, go on the less side and if you're bulking, go on the higher side.
I know one thing, if I cook a meal I am not going to start weighing it after it is cooked, I want to EAT it :)
 

Big D 51

New member
Registered
Joined
Sep 3, 2010
Messages
297
Great suggestions

Thanks for the input. Great comments as always. I work 84+ hours a week so cooking for a few days at a time is my only option. Also, I am working with Shelby so its not fair to him unless I eat the proper nutrients so he can adjust.

After watching Dusty Hanshaw's youtube video on prepping food, he has a good point about making food taste good. As he said, I guess if I weigh my food one way then stick to it then it will be ok.
 

BigDaddy_554

New member
Registered
Joined
Aug 29, 2009
Messages
152
Troponin Nutrition Macronutrient Guidebook

Dude make your life much easier and purchase the Troponin Nutrition Macronutrient Guidebook. This was written by Shelby and Justin so it should align very well for you. All the protein measures are cooked weight. I too cook my meat twice a week and cut it all up. Then I simply just have to weigh it out into bags depending on the macros of the specified meals that day. Here is the link to it

Elite Fitness Systems
 

Big D 51

New member
Registered
Joined
Sep 3, 2010
Messages
297
Dude make your life much easier and purchase the Troponin Nutrition Macronutrient Guidebook. This was written by Shelby and Justin so it should align very well for you. All the protein measures are cooked weight. I too cook my meat twice a week and cut it all up. Then I simply just have to weigh it out into bags depending on the macros of the specified meals that day. Here is the link to it

Elite Fitness Systems
I am buying it now, thanks.
 

Bcuttz

New member
Newbies
Joined
Aug 28, 2010
Messages
28
All protein should be weighed after cooking it,that is the weight you want for it to meet your protein requirements. Everything is trial and error based on how u cook something. But i if want to be dead on always weigh it when you are done cooking it.
 

infinity1

Active member
Kilo Klub Member
Registered
Joined
Apr 7, 2008
Messages
1,084
All protein should be weighed after cooking it,that is the weight you want for it to meet your protein requirements. Everything is trial and error based on how u cook something. But i if want to be dead on always weigh it when you are done cooking it.
The amount of protein in something does not change when you cook it. The cooking process simply denatures the proteins. You dont weigh your eggs after you cook them do you? Moisture and fat are lost in the cooking process, thus reducing the weight of your food. The bottom line is either way were kind of splitting hairs over 10 oz or 12 oz of chicken or beef someone will consume.
 

test4meplz

Member
Registered
Joined
Oct 14, 2010
Messages
192
weight is usually 3/4 what is was before it was cooked. 4oz is generally 3oz cooked. not completely accurate but a good baseline.
 

Forum statistics

Total page views
499,954,592
Threads
123,009
Messages
2,333,477
Members
154,873
Latest member
Docbnewton1
Top