Calories in Lean Ground Beef Raw Vs Cooked
Q&A: Are meat nutrition labels based on raw or cooked weight?
How do you counterbalance raw meat'southward nutrition information ? (Bigstock)
Q: When you read a nutrition facts characterization for raw meat, is the fat content listed for raw or cooked weight? If it's the cooked weight, is the manufacturer assuming the meat is rare or well done?
A: Good questions! Let'southward unravel this starting with a few bites of background on meat and poultry nutrition labels. Commencement, definitions. Meats, sometimes called blood-red meats, includes beefiness, lamb, pork and veal and the less commonly eaten bison, emu, venison, etc. Poultry includes chicken, turkey and the less commonly eaten duck, hen, goose, etc.
In 1994, when the federal Nutrition Labeling and Education Act of 1990 went into outcome, our packaged foods got a facelift with the at present familiar nutrition facts label. Just it wasn't until 2012 that providing a nutrition facts labels was mandatory for manufacturers of unmarried-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 Department of Agriculture'south charge. The FDA takes the reins back for foods that contain less than 2 percent cooked meat. Remember pork and beans, spaghetti sauce with meat or gravy mixes.
So information technology was the USDA's Food Safety and Inspection Service that in 2012 took nutrition labeling of meat and poultry products from voluntary to mandatory. The intent of this new rule, according to the FSIS, was to requite shoppers a clearer sense of the options available and to help them brand more than-informed decisions.
The 2012 rule mandated that packages of ground or chopped meat and poultry, such as hamburger or ground turkey, and the xl well-nigh popular whole, raw cuts of meat and poultry, such as chicken breast or steak, feature the nutrition facts panel on the nutrient's label or nearby on display in the marketplace, 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 per centum statement must now also list the percentage of fat in the product to allow for easier product comparisons. Manufacturers can voluntarily offering more information.
On packaged raw meat and poultry products, the nutrition facts are listed based on the product'south raw weight. The serving size for about all raw meat and poultry products is four ounces. Even so, if the raw product was formed into patties, so the serving size would be the raw weight of each patty — for example, iii ounces.
Here'southward a rule of thumb to translate from raw to cooked portions of meats and poultry. Dubost suggests that for meats, it's reasonable to estimate yous'll lose nigh a quarter of the weight in cooking. Then four ounces of raw meat with no bones will serve up roughly three ounces cooked. Dubost'south estimate is corroborated by an evaluation of cooking yields for meats and poultry by the USDA'due south Food 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, iv ounces raw with bones will result in ii ounces cooked.
Do figure on variation based on several factors: cut of meat, amount of fatty, whether it contains bones or skin, grooming method and how well yous cook it. For case, a four-ounce raw portion of lean meat grilled to rare will lose less weight than if that steak had more fat on it and was cooked well washed.
And then what well-nigh that cut of red meat or burger you club in a eating house? Menus typically refer to a raw weight, not the weight of the food served to yous. This is based on an industry standard, not a regulation.
A hamburger described equally a quarter of a pound (four ounces) will exist about three ounces by the time you seize with teeth into it, and that eight-ounce filet will be about six ounces cooked. Menu labeling (at least at eating house chains with more than 20 locations serving the same menu) will eventually be affected by regulations existence developed under the Affordable Intendance Act. "I suspect once the eating place card 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 writer of numerous books published by the American Diabetes Clan and of the weblog EatHealthyLiveWell, found on her Web site, www.hopewarshaw.com.
Have a nutrition question? Ship an east-mail to localliving@washpost.com. Put "Diet Q&A" in the discipline line and tell u.s.a. where yous live.
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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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