Raw weight vs Cooked weight

How big of a difference will there be in meat if I weigh it cooked rather than raw?

What do you guys prefer?

Quite a difference as there can be quite a lot of moisture loss, for instance if u cook a 200g steak to medium rare it could weight 165g so 35g of moisture loss, yet u can cook a 200/ steak to well done and end up with 140g steak which is 60g of moisture loss, so if u weigh out 200g of well done cooked steak u end up having a steak that could be 300g raw weight... So always measure raw weight.

You see the thing is, I cook my food a week(5 days) ahead. Now imagine measuring 4kg mince and 4kg chicken each in 200g portions then cooking each seperately...WHAT A HASSLE FUCK! :lol:

Dj, do you think I can get away with weighing cooked food if I work with the cooked weight macros, some sites like www.nutritiondata.self.com provide the cooked macros as well?

Well don't be an idiot, use common sense, out of 2Kg u get 10 x 200g portions, so cook your 2Kgs of chicken, then weigh the cooked amount and divide by 10, so if u get 1.6kgs of cooked chicken u need 160g cooked weight per portion.

OMW sometimes I just want to kick myself! :lol:

I get real intense maths and I can crunch intense numbers, but stuff like this makes me feel Im fucking stupid... :oops: :oops: EISH! :pinch:

lol - dude, you just made my day
:lol:

LMAO classic made my day as well!!

When I buy my chow I weigh out every portion and then freeze it when its time to cook its easy even if it take me a half an hour to weigh out after shopping. I cook once a day as I like my chows fresh and hot and not keen on eating 5 day old chicken, wil nie siek word ni lol.