People who are into fitness and health are always talking about and debating whether you should weigh your meat before or after cooking it. This question always comes up at the top of forum boards, YouTube comments, and Snapchat Q.
This is an age-old question, that has as many people advocating on one side, as the other. So what’s the answer? When should you weigh your meat? Either. Either? How can it be either? Well, let’s take a look….
In response to the question above, many people don’t really want to know when to weigh their meat. Instead, they want to know, “Is the nutritional information on a package of meat based on its raw (uncooked) weight or its cooked weight?” For most foods, the label will show the raw/uncooked weight. The label on a package of meat, like ground beef, will tell you that it has “x” grams of protein, “x” grams of fat, and “x” calories per 4 oz. , these are the nutritional facts for the product when it is uncooked. In other words, if you want to get “x” grams of protein per meal, you would figure it out by using the raw, uncooked weight of the food. It’s a common misconception, that meat’s nutrition facts labels, are based upon the product’s cooked weight. People will cook the food, and THEN weigh-out the portion size they want, for example 4 oz. However, because meat usually loses about 25% of its weight while cooking, if you weigh your meat after cooking it, you should eat that amount instead of the protein, fat, and calorie amounts listed for 4 oz. you’re actually using a lot more than this, about 5 or 5 5 oz. (more or less depending on the type of meat, and the method you used to cook it). If you do this at every meal, you may end up eating a lot more calories than you thought you were at the end of the day, week, or month. This can definitely make it harder for you to lose weight (I know what some of you are thinking right now, but don’t worry, we’ll get there). Just give me a few more lines).
Labels usually show the weight of the food as it is, but sometimes they show the weight of the food after it has been cooked (I know, it’s confusing!). But this doesn’t happen very often. When it does, they have to say so and also say what kind of cooking these nutrition facts are based on (baking, grilling, etc.). ). But for the most part, the nutrition facts label is based on the products uncooked weight. Now to go Full Circle with all of this….
We first asked if we should weigh our meat before or after cooking it. The answer we got was either The answer is either, because when we weigh our meat isn’t the issue. The real question is:
“How can we keep accurate records of what we eat so that the amounts of macronutrients and calories we write down are correct?”
1) Look at the meat’s nutrition facts label. Unless it says otherwise, the information there is for the meat’s raw weight. For that reason, the first way is to just weigh the meat before cooking it and write down the nutrition facts label values that make sense for the amount you want to cook. Simple enough.
2) If you don’t want to weigh out each raw portion one at a time and then cook them carefully spaced apart so that they don’t mix (can you tell I’ve done this before?) Weigh the meat when it’s uncooked, or look at the total amount contained in the package. After it’s cooked, weigh it again and divide the new weight by the number of servings you wanted. This will give you the base weight. Then just portion it out. For example: Let’s say the package of raw meat you are about to cook weighs 1 lb. If you want to make two, 8 oz. portions, knowing that this package weights 16 oz. , you can cook it, weigh it after, then just divide that by two. Remember, that after cooking it, it may only weigh 12 oz. , making each of the portions now only 6 oz. However, the nutrition facts for each of these meals will be equal to that of an 8 oz. portion of raw meat.
What can you do if you don’t want to weigh raw meat or don’t know what its raw weight was?
3) Be consistent with your cooking method. All you have to do is cook the meat the same way, for the same amount of time, every time. This should give you pretty accurate and consistent numbers. Simply look up the nutrition facts for the type of meat you are cooking and the way you are cooking it. Do not use the uncooked nutrition facts on the package as a guide. Cook the meat the same way every time.
You can keep track of and record how much meat you eat in a number of different ways, as indicated. And that it doesn’t really matter how we weigh our meat as long as we can get accurate information about its nutrition.
I hope you benefited, and enjoyed reading this article. Put your ideas in the comments below if you want me to write about something else in the future. You can also find me on:
As a bacon lover, I was disappointed the first time I cooked up a beautiful pack of thick-cut bacon only to end up with what seemed like half the amount I started with Where did all that delicious bacon go? If you’ve experienced this phenomenon, you’re not alone. Bacon shrinks significantly when cooked, but how much weight does it really lose? I decided to find out
After testing different bacon types and cooking methods, I have the answers to explain exactly how much bacon shrinks when cooked. Keep reading to satisfy your curiosity about the bacon cooking process, learn what causes bacon to lose weight, and get tips to minimize bacon shrinkage for plump, juicy results every time.
How Much Weight Does Bacon Lose When Cooked?
The amount of shrinkage depends on a few factors, including the cut and cooking method. Here’s a breakdown of typical bacon weight loss:
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One regular slice (about 16 grams) loses around 11 grams after cooking shrinking to about 5 grams.
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Thicker chop bacon (around 32 grams) may lose 13 grams, leaving around 19 grams cooked.
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For a 1 pound pack, expect to get about 0.25 pounds of finished bacon after cooking.
So in most cases, expect uncooked bacon to lose around 60-75% of its original weight after cooking. The thickness and cut impact how much fat is present, which determines weight loss.
Now let’s look at why bacon shrinks so much when cooked.
Why Does Bacon Lose So Much Weight During Cooking?
There are a few reasons behind bacon’s extreme shrinkage:
Loss of Water
Many bacon producers inject water into the uncooked pork belly to plump it up. This water evaporates during cooking, causing a loss of weight.
Melting Fat
Raw bacon contains lots of fat, which gives it a high calorie count. As the fat renders out during cooking, bacon loses a significant amount of its initial weight.
Overcooking
Going past the perfect level of doneness squeezes out even more fat and moisture. Crispy bacon weighs less than properly cooked slices.
4 Tips to Reduce Bacon Shrinkage
While you can’t eliminate bacon shrinkage completely, these tips will help limit the amount of weight your bacon loses during cooking:
1. Use a Salt and Water Cure
Giving your raw bacon a salt water or dry cure treatment before cooking enhances moisture retention. The saltpenetrates the meat to season it and keep water locked in.
2. Choose Thicker, Meatier Cuts
Opt for slab bacon, pork belly, or thick-chopped bacon with more meat rather than thin slices. Less fat means less rendered grease and shrinkage.
3. Cook Low and Slow
Try baking your bacon in the oven at a lower temp (325°F) for longer. This renders fat more gently while preventing overcooking.
4. Buy from Reputable Sources
Seek out high-quality artisan bacon less likely to be pumped with water just to add weight. Less water equals less moisture loss.
With the right prep and cooking methods, you can enjoy plump, juicy bacon slices with minimized shrinkage and weight loss.
Frequently Asked Questions
Should I rinse bacon before cooking?
Yes, give bacon a quick 5 minute cold water rinse before cooking. This helps remove excess surface salt and impurities while keeping moisture intact.
Is bacon still healthy if cooked with eggs?
Yes! The protein in eggs complements the fat, salt, and smoky flavor of bacon beautifully. In moderation, they make a nutritious breakfast pair.
Can you buy bacon not made from pork?
Yes, you can find turkey, beef, or soy-based “facon” for non-pork bacon alternatives. Shop halal or kosher markets for beef or turkey bacon.
Does smoked bacon lose weight differently?
Smoking alone won’t make bacon lose weight—it happens in cooking. But smoked bacon may gain weight from sugar or salt cures enhancing flavor.
Satisfy Your Bacon Curiosity
