How much does steak usually cook down?

[LonelyBedouin]

For chicken its about 2oz from uncooked to cooked. Just wondering if anyone has a general idea of how much steak cooks down? Id rather go to my butcher and see if he can cut me some steaks as close to what I need as possible, so I don't waste much.

[_Ragnar_]

It will all depend on how you cook it. Rare will be a lot less than well done.

[LonelyBedouin]

Thats true forgot about that, well medium rare then. I dont need like a for sure number just a estimate if you got one ragnar.

Maybe if anyone knows maybe like a rough idea for rare, medium and well done would be nice as well for anyone else who wants to know.

[rickyboy36]

When i measure 6onces of raw beef,i get 4 ounces well done

[LonelyBedouin]

Ah so cooked medium 1oz lost and rare is the same, we could say then?

Ill giver a try this afternoon cooking medium just to see if it is indeed 1oz. And I cant see rare cooking down at all

[Ritch]

I heard it`s a percentage of the total weight. About 25% of the weight is lost.

[LonelyBedouin]

I heard it`s a percentage of the total weight. About 25% of the weight is lost.

When cooked at what way? Cause I cant see medium loosing 25% of its original weight I don't think, I guess Ill just have to see tonight when I try out each way

[Ritch]

I`d say well cooked. Can`t remember for sure. But like you said, just weight it tonight, and you`ll see.

[LonelyBedouin]

Yea just dont want to be cutting up a good steak :P

[Paully25]

The cut is also important...stands to reason that a more fatty cut will reduce more than a lean cut. I'd be interested in the results as well. A quick google search didn't really yield anything conclusive.

[Praetorian]

It doesnt matter....all protein shoudl be weighed cooked not raw.
P

[bigtavi8]

Agreed i cook my eye of round then after its ready i weight it. But i no what hes doing this time and he doesnt want to cut up a beuatiful steak. I only eat lean eye round so i dont care but a 20 dollar steak i can see not wanting to butcher it up before cooking to figure out its weighs less than expected OZ's.

[rickyboy36]

It doesnt matter....all protein shoudl be weighed cooked not raw.
P

Actually there shouldnt be a difference raw or cooked..right?.As long as you "know" what 6 ounces raw is or 4 ounces cooked you're ok.I dont think protein is lost during cooking(i would think).Fat on the other hand is a different story.Calories change from raw to being cooked cause of the fat melting away into the pan.

[_Ragnar_]

Isnt what Prae is saying is that if i a diet calls for 8 ounces of steak that i means 8 ounces cooked?

[LonelyBedouin]

It doesnt matter....all protein shoudl be weighed cooked not raw.
P



Isnt what Prae is saying is that if i a diet calls for 8 ounces of steak that i means 8 ounces cooked?

Right, I measure everything cooked, but it makes it a million times easier when I know my chicken will loose 2oz after being cooked, so I cook 8oz uncooked for a 6oz cooked portion.

I just like cooking my food then eating it, I hate storing stuff in the fridge.

[LonelyBedouin]

O and I forgot to weigh my steak after cooking. Sorry guys Ill have to do it again tonight lol

[Big_Papa_B]

As a general guideline red meat will lose 20% of its raw weight after cooking

[LonelyBedouin]

As a general guideline red meat will lose 20% of its raw weight after cooking

So I cooked mine medium rare tonight, and it lost about 1.6oz so I have no idea how to judge this lol It went from 10.6oz to roughly 9.2oz. Ill try again tomorrow and see how much it cooks down then.

[Paully25]

So I cooked mine medium rare tonight, and it lost about 1.6oz so I have no idea how to judge this lol It went from 10.6oz to roughly 9.2oz. Ill try again tomorrow and see how much it cooks down then.

So roughly 15%...good to know

[Big_Papa_B]

20% is the average of what you will loose with meat....there is no exact calculation because there are too many factors that come into play with red meat...(ie..the cut, how much age is on the meat, how it is cooked..ect) so if you factor 20% loss as an average you will be pretty much right on most of the time...you guys can trust me on this one as I am a chef.......