Cooked or raw weight for meat?
For example: Pork Steak, Shoulder, Visible fat eaten from the NCCDB
I bought it raw and it weighed 14 oz. After cooking it weighed 8.2 oz. That's a 40% drop and will effect all of the nutrient totals tracked in cronometer. Which weight is representative of the NCCDB numbers. Did they use raw weight then cook it? Or did they weigh after cooking?