Calories in Cooked Vs Raw Ground Beef
Q&A: Are meat nutrition labels based on raw or cooked weight?
How do you weigh raw meat'southward diet information ? (Bigstock)
Q: When y'all read a nutrition facts label for raw meat, is the fat content listed for raw or cooked weight? If information technology's the cooked weight, is the manufacturer assuming the meat is rare or well done?
A: Good questions! Let'south unravel this starting with a few bites of background on meat and poultry nutrition labels. Starting time, definitions. Meats, sometimes called red meats, includes beefiness, lamb, pork and veal and the less normally eaten bison, emu, venison, etc. Poultry includes craven, turkey and the less commonly eaten duck, hen, goose, etc.
In 1994, when the federal Diet Labeling and Educational activity Human activity of 1990 went into issue, our packaged foods got a facelift with the now familiar nutrition facts label. But it wasn't until 2012 that providing a nutrition facts labels was mandatory for manufacturers of single-ingredient raw meat and poultry products.
The Food and Drug Administration does the heavy lifting on food and nutrition labeling, but jurisdiction for meat and poultry products is under the Section of Agriculture'south charge. The FDA takes the reins dorsum for foods that contain less than 2 pct cooked meat. Call up pork and beans, spaghetti sauce with meat or gravy mixes.
Then it was the USDA'south Food Condom and Inspection Service that in 2012 took diet labeling of meat and poultry products from voluntary to mandatory. The intent of this new rule, according to the FSIS, was to give shoppers a clearer sense of the options bachelor and to help them make more-informed decisions.
The 2012 rule mandated that packages of footing or chopped meat and poultry, such as hamburger or ground turkey, and the 40 most popular whole, raw cuts of meat and poultry, such equally chicken breast or steak, feature the nutrition facts panel on the food's label or nearby on display in the market, says Joy Dubost, a registered dietitian in Washington and spokeswoman for the Academy of Nutrition and Dietetics.
The label must provide calories, grams of total fat and saturated fat based on the serving size. Ground or chopped meat or poultry that contains a lean percentage statement must at present as well list the pct of fat in the product to allow for easier product comparisons. Manufacturers tin can voluntarily offer more data.
On packaged raw meat and poultry products, the nutrition facts are listed based on the product's raw weight. The serving size for nearly all raw meat and poultry products is four ounces. However, if the raw product was formed into patties, and then the serving size would be the raw weight of each patty — for example, three ounces.
Here's a rule of thumb to translate from raw to cooked portions of meats and poultry. Dubost suggests that for meats, it'due south reasonable to estimate you'll lose about a quarter of the weight in cooking. And so four ounces of raw meat with no bones will serve up roughly three ounces cooked. Dubost's estimate is corroborated by an evaluation of cooking yields for meats and poultry by the USDA'south Nutrient Data Laboratory in late 2012.
To estimate the weight of cooked meat or poultry with bone in it, say a T-bone steak or chicken legs, figure you'll lose another ounce. So, four ounces raw with bones will result in two ounces cooked.
Do figure on variation based on several factors: cut of meat, amount of fat, whether it contains bones or skin, preparation method and how well yous cook it. For example, a 4-ounce raw portion of lean meat grilled to rare volition lose less weight than if that steak had more than fat on it and was cooked well done.
So what about that cut of red meat or burger y'all lodge in a eatery? Menus typically refer to a raw weight, non the weight of the food served to you. This is based on an industry standard, not a regulation.
A hamburger described as a quarter of a pound (four ounces) will be well-nigh three ounces by the time yous bite into it, and that viii-ounce filet volition be virtually six ounces cooked. Menu labeling (at to the lowest degree at eating place chains with more than twenty locations serving the same menu) will eventually be afflicted past regulations being adult nether the Affordable Care Act. "I doubtable once the restaurant bill of fare labeling regulations go into effect, the nutrition information for meats and poultry items will be reported for cooked weights," Dubost said.
Warshaw, a registered dietitian nutritionist and certified diabetes educator, is the author of numerous books published past the American Diabetes Association and of the blog EatHealthyLiveWell, plant on her Web site, world wide web.hopewarshaw.com.
Have a nutrition question? Ship an due east-mail to localliving@washpost.com. Put "Diet Q&A" in the subject line and tell us where you alive.
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Source: https://www.washingtonpost.com/lifestyle/home/qanda-are-meat-nutrition-labels-based-on-raw-or-cooked-weight/2014/02/04/b6f5e2b4-89c0-11e3-916e-e01534b1e132_story.html
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