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Ride_On

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When they put the weight of a meat on the menu (i.e. 6 oz steak), are they talking about before or after it's cooked?
 
Don't know. You should ask them, they should be able to answer stuff like that.
 
Ride_On said:
Valid source lol. Thought so, thanks. Any idea what percentage of the meat is lost when cooked? Obviously it would vary based on the fat content, but just an estimate?
Click to expand...

Here are the factors which effect the total loss:

1. Meat cooked rare gives less loss than meat cooked well done.

2. Meat containing a high percentage of fat cooked under standardized conditions gives greater cooking losses than lean meat. The amount of drippings is always greater for the fat meat than for similar lean cuts from the same kind of animal.

3. The shape and surface area

4. The method of cooking.

Around 50% of the meat is lost, on average, the greater part of the loss is from evaporation of water.

Hope this helped.
 
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