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Old 11-27-2019, 03:40 PM   #1
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The Real Cost Of Meat


I have been weighing beef, pork and chicken after its been cooked and I have seen weight loss from 30 to 40%.
This makes me wonder if the loss is from the the natural amount of water contained in unprocessed meat or is it a combination of that and the injection process of salt water and other fluids. This is unacceptable to me because when I see a bargain price, it's not a bargain at all, when you subtract the loss in pounds during the cooking process.
I just cooked 14 skinless, boneless chicken breasts and 4 chicken thighs with skin and bone and the loss was 4.59 pounds. That is a 39.5% loss. The store weight of the meat was initally 12.160 pounds. But I subtracted the weight of the skin and bone from the thighs. So the starting weight was 11.635 pounds before cooking.

After cooking, the weight was 7.045 pounds. The loss also raises the real cost of the meat we buy. By the way; all of the chicken is for my dog for a one months supply including some vegetables and rice as I started to prepare home cooked meals for him.
I am thinking of becoming a vegetarian because I feel like I am being rip off. Your thoughts?
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Old 11-27-2019, 04:04 PM   #2
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Re: The Real Cost Of Meat


My thoughts? I wish I had free time to think about stuff like this.
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Old 11-27-2019, 04:04 PM   #3
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Re: The Real Cost Of Meat


Did the packages list additives?

How much juice did it produce? How well did you cook it?

You should be able to taste salt in the juice if it was added.

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Old 11-27-2019, 04:05 PM   #4
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Re: The Real Cost Of Meat


are you weighing the meat itself, or are you including the packaging?

One way to test your theory is to get some venison steaks from a friend...

However, not sure if you have noticed, but meat will typically shrink when its cooked
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Old 11-27-2019, 04:16 PM   #5
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Re: The Real Cost Of Meat


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My thoughts? I wish I had free time to think about stuff like this.
You could even get a job doing this.
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Old 11-27-2019, 04:25 PM   #6
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Re: The Real Cost Of Meat


There's a website called the science of cooking. " Why does meat shrink when cooked." It gives more info than you ever wanted to know. I tend to cook my chicken just safe. I don't like overcooked meat, usually.

How old is your dog? The fat in skin has a lot of good stuff. Hormones for example need fat.
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Old 11-27-2019, 04:26 PM   #7
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Re: The Real Cost Of Meat


Being retired gives me all the time to take a closer look on how much things really cost.
The weight on the meat package is suppose to be the net weight of the meat. I believe there are heavy fines if this is not followed by the meat processors or food markets.

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Old 11-27-2019, 04:29 PM   #8
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Re: The Real Cost Of Meat


the quality of supermarket meat these days is horrible.

having a lot of water which gets thrown off during cooking is an indication of poor quality.

when meat and produce are sold heavily discounted, there's usually a reason.

the most disgusting stuff i ever bought was at a huge discount - frozen "seasoned" chicken. old bad quality chicken injected with salt water to raise the weight and frozen. threw it out.
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Old 11-27-2019, 04:30 PM   #9
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Re: The Real Cost Of Meat


There's important questions around the real cost of meat.
This isn't one of them.
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Old 11-27-2019, 04:34 PM   #10
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Re: The Real Cost Of Meat


Well, I'd love it if you'd try a vegetarian diet. But, you're gonna encounter the same phenomenon when you cook your vegetables...

Ever heard that adage that the body is mostly made up of water?


If ya want meat that is the same weight when it's in the package as when ya eat it, that's called jerky.
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Old 11-27-2019, 04:37 PM   #11
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Re: The Real Cost Of Meat


Code Matters,
I do not follow you. The real cost of meat should be of concern to all. When shoppers pay $4.00 a pound or more for beef, they end up paying more per pound after cooking. Losing up to 30 to 40% over a years period adds up to serious cost's especially those with large familys.
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Old 11-27-2019, 04:38 PM   #12
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Re: The Real Cost Of Meat


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Originally Posted by CodeMatters View Post
There's important questions around the real cost of meat.
This isn't one of them.
you can say that about anything though - whatever you used to post that, i can assure you what you paid for it didn't come close to the real cost of extracting the materials for and manufacturing consumer electronics.

there are always externalities.

i don't see complaints in the pc/electronics subforum about the real "true cost" when discussing pricing.

we've been eating animal products to get quality protein and things you can't get elsewhere like B12 for all of history. it's factory farming that's the problem, if you go vegan you're just eating lower on the food chain so while there are savings (in reduced resource use/pollution), the food still comes from the same flawed industrial system and still ruins the soil, wastes fuel, poisons the environment with pesticides.
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Old 11-27-2019, 04:48 PM   #13
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Re: The Real Cost Of Meat


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Originally Posted by rjordan393 View Post
Code Matters,
I do not follow you. The real cost of meat should be of concern to all. When shoppers pay $4.00 a pound or more for beef, they end up paying more per pound after cooking. Losing up to 30 to 40% over a years period adds up to serious cost's especially those with large familys.

We're not following you either. You seem to be suggesting that the processors dehydrate the meat, and also remove all the fats that cook away, before packaging. I don't think your end product would be palatable.


Also, cooking is a glamorized term for what is actually being done, which is the chemical process of burning. When the food is burned (cooked), matter that was originally part of the food departs as gasses and particulates in the smoke and is converted to heat. How should the packagers account for all of this? From the very first steak that was ever sold at a market it was sold by butchered weight, not cooked weight, which would be measurably different for everyone's cooking preference.
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Old 11-27-2019, 04:59 PM   #14
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Re: The Real Cost Of Meat


Most of the "weight" of meat is water and fat, both of which evaporate while cooking (fat melts then evaporates.)

I figure the best way to get your "money's worth" out of the process is to cook as little as possible as previously suggested.

You can also recoup some of the losses by using cooking methods that retain the lost moisture for other food stuff. Like I'll pressure cook a chuck roast, make an au jus for dipping, then use the left over au jus to make dirty rice with a quick veggie stir fry the next day.

With chicken I tend to shake n bake, although I did chicken breast in the instapot with honey, soysauce and garlic over rice the other day that my husband said was the best chicken thing ever. Far less cooking/pots for that once since the dirty rice is automatic :P
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Old 11-27-2019, 06:20 PM   #15
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Re: The Real Cost Of Meat


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Originally Posted by sestivers View Post


If ya want meat that is the same weight when it's in the package as when ya eat it, that's called jerky.
That was actually very logical.

I think fat is included as 'meat' weight.
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