Log In

Your email is not your username

Register

If you were a member of the old Bodybuilding.com forums and would like to reuse your previous username, you can request it below. We use your email only for registration and do not store it. For more information, please see our Privacy Policy.

Confirm your email

A registration code was sent to your email. Enter it here.

Welcome

You have successfully setup your account.

Sign in

Quick Navigation Bottom Misc
Forum ยป How do you work in fattier meats into your macros? Calculate fat cook off, etc?
  1. Results 1 to 6 of 6
  2. Page 1 of 1

Thread: How do you work in fattier meats into your macros? Calculate fat cook off, etc?

post 1699241543 03-15-2024, 12:25 PM
-
#1
  1. lightsarefallin
  2. Nukem
  1. lightsarefallin
  2. Nukem
  3. Join Date: Oct 2010
  4. Location: Canada
  5. Posts: 57,269
  6. Rep Power: 504833

How do you work in fattier meats into your macros? Calculate fat cook off, etc?

I tend to stick to lean cuts of meat with predictable fat contents when I cut. It's mostly chicken and turkey breast with the ocasional white fish. Sometimes I'll find an extra lean ground meat with 5g of fat per 100g (like game) so that's a bit easier to work in. What I'm wondering is how folks work in fattier cuts of meat, like some steaks, chops, or lean beef/other meats that have, say, 10-15g fat per 100g, etc. I BBQ a lot of my meats and I generally weigh out my meats raw. How would you calculate the fat content of meat when you're grilling it and some of the fat gets cooked off? Do you use some kind of formula?

For example, you're making 300g worth of 'lean' ground meat on the BBQ at 10g fat per 100g, so 30g fat total raw. How much of that fat gets cooked off on the grill and contributes to your macros?

in b4 eat it raw lol

Thanks!

For your time.......

*Look at reflection in car window and flex every time crew*
*Use half the roll to wipe after a poo crew*
*Fart in the gym and blame rotten smell on faulty ventilation crew*
*Fart at home and blame it on the dog crew*
*Watch neutron-star density poop mock me as water flushes around it and it stays put crew*
*Drive 2 minutes in the summer and back of shirt gets completely wet crew*
*Coffee black as midnight on a moonless night crew*
*Fat shame my cat on a daily basis crew*
post 1699242373 03-15-2024, 12:41 PM
-
#2
  1. AvengeMe
  2. Silent Hill Brah
  1. AvengeMe
  2. Silent Hill Brah
  3. Join Date: Apr 2006
  4. Location: Maryland, United States
  5. Age: 38
  6. Posts: 7,391
  7. Rep Power: 48020
I think you may be getting a bit too into the weeds here. Whether you choose to weigh before or after cooking, subtract a certain percentage of cals/fats from cooking etc. just stick with that method consistently and you'll be good to go.

For example, a 10oz ribeye is somewhere around 700-800 calories, theoretically I could log that as 500 calories and it wouldn't make a huge difference as long as I always logged ribeye at 50 cals per oz. Like if your cals were set to 2300 daily, and you logged that steak as stated earlier, realistically you would have eaten more like 2500-2600 calories. Depending on how often you're eating/logging this food, it may cause you to adjust your macros a bit but it will all even out in the end as long as you are consistent.

Hopefully that makes some sort of sense lol.
.:MiscMarioBrahs:.
**Misc Cologne Crew**
**Raw Denim Crew**
post 1699242603 03-15-2024, 12:47 PM
-
#3
  1. chuckcammy
  2. Registered User
  1. chuckcammy
  2. Registered User
  3. Join Date: Nov 2011
  4. Posts: 349
  5. Rep Power: 4439
Originally Posted By AvengeMe⏩
I think you may be getting a bit too into the weeds here. Whether you choose to weigh before or after cooking, subtract a certain percentage of cals/fats from cooking etc. just stick with that method consistently and you'll be good to go.

For example, a 10oz ribeye is somewhere around 700-800 calories, theoretically I could log that as 500 calories and it wouldn't make a huge difference as long as I always logged ribeye at 50 cals per oz. Like if your cals were set to 2300 daily, and you logged that steak as stated earlier, realistically you would have eaten more like 2500-2600 calories. Depending on how often you're eating/logging this food, it may cause you to adjust your macros a bit but it will all even out in the end as long as you are consistent.

Hopefully that makes some sort of sense lol.
pretty much this. however you calculate it, keep it consistent. for me, on a cut, I don't bother with high fat meats. not worth it.
post 1699243783 03-15-2024, 01:16 PM
-
#4
  1. guest89
  2. Forever aBOARD
  1. guest89
  2. Forever aBOARD
  3. Join Date: Sep 2003
  4. Location: United States
  5. Posts: 41,691
  6. Rep Power: 169649
Assuming I were cutting and were trying to limit fats. I'd just limit the really fatty stuff (I love ribeye) to once a week and just lower my carb intake on that day.


To be completely honest though I really don't have an interest in being that methodical anymore.
post 1699247453 03-15-2024, 02:43 PM
-
#5
  1. lightsarefallin
  2. Nukem
  1. lightsarefallin
  2. Nukem
  3. Join Date: Oct 2010
  4. Location: Canada
  5. Posts: 57,269
  6. Rep Power: 504833
Originally Posted By AvengeMe⏩
I think you may be getting a bit too into the weeds here. Whether you choose to weigh before or after cooking, subtract a certain percentage of cals/fats from cooking etc. just stick with that method consistently and you'll be good to go.

For example, a 10oz ribeye is somewhere around 700-800 calories, theoretically I could log that as 500 calories and it wouldn't make a huge difference as long as I always logged ribeye at 50 cals per oz. Like if your cals were set to 2300 daily, and you logged that steak as stated earlier, realistically you would have eaten more like 2500-2600 calories. Depending on how often you're eating/logging this food, it may cause you to adjust your macros a bit but it will all even out in the end as long as you are consistent.

Hopefully that makes some sort of sense lol.
Yeah that does make sense and I tend to estimate it this way. This is really why I tend to primarily eat leaner meats while cutting. I find it's just easier to calculate and there's less variability.
*Look at reflection in car window and flex every time crew*
*Use half the roll to wipe after a poo crew*
*Fart in the gym and blame rotten smell on faulty ventilation crew*
*Fart at home and blame it on the dog crew*
*Watch neutron-star density poop mock me as water flushes around it and it stays put crew*
*Drive 2 minutes in the summer and back of shirt gets completely wet crew*
*Coffee black as midnight on a moonless night crew*
*Fat shame my cat on a daily basis crew*
post 1699286933 03-16-2024, 11:56 AM
-
#6
  1. lightsarefallin
  2. Nukem
  1. lightsarefallin
  2. Nukem
  3. Join Date: Oct 2010
  4. Location: Canada
  5. Posts: 57,269
  6. Rep Power: 504833
Will be working in lean ground beef later on today as I'd like a change and will be making burgers for dinner. Gonna try to guesstimate the amount of fat loss from grilling off burger meat fat.
*Look at reflection in car window and flex every time crew*
*Use half the roll to wipe after a poo crew*
*Fart in the gym and blame rotten smell on faulty ventilation crew*
*Fart at home and blame it on the dog crew*
*Watch neutron-star density poop mock me as water flushes around it and it stays put crew*
*Drive 2 minutes in the summer and back of shirt gets completely wet crew*
*Coffee black as midnight on a moonless night crew*
*Fat shame my cat on a daily basis crew*
Quick Navigation Top Misc
Bookmarks
Digg.com
Digg
del.icio.us
del.icio.us
Stumbleupon.com
StumbleUpon
Google.com
Google
Facebook.com
Facebook
Posting Permissions
  1. You may not post new threads
  2. You may not post replies
  3. You may not post attachments
  4. You may not edit your posts