Why does meat lose weight when cooked?

Meat loses moisture and fat during cooking. The heat causes proteins to contract and squeeze out water. The amount of shrinkage depends on the cut, cooking temperature, and cooking time. Higher temperatures and longer cooking times cause more shrinkage.

Why does pasta and rice gain weight?

Pasta and rice absorb water during cooking, typically gaining 2-3 times their dry weight. This is why 75g of dry pasta (a typical serving) becomes about 190g when cooked. Rice roughly triples in weight.

Are these yield factors exact?

No, they are averages based on typical cooking methods and times. Actual yield varies with cooking temperature, time, cut of meat, and specific product. Use them for planning purposes and adjust based on your own experience.

Should I calculate nutrition from raw or cooked weight?

Nutrition labels for raw meat and fish are based on raw weight, so weigh before cooking. For grains and pasta, nutrition is usually given per dry weight. If you weigh cooked food, you can use the yield factor to convert back to raw weight for accurate calorie counting.

How much does meat shrink when cooked?

Most meats lose 25-35% of their weight during cooking due to moisture loss. Beef typically loses 25-30%, pork 30-35%, and chicken 25-30%. The higher the cooking temperature and the longer the cooking time, the more moisture is lost. This is important for calculating how much raw meat to buy per person.

BakeCalcs

Cooking Yield Calculator

Calculate cooked weight from raw weight using standard shrinkage percentages for meats and vegetables.

Raw Weight

Food Type

How We Calculate This

This calculator multiplies the raw weight by a yield factor specific to each food type. A yield factor below 1.0 means the food shrinks (loses weight), while a factor above 1.0 means it gains weight (absorbs water).

Common Yield Factors

Beef (roasted): 0.65 — loses ~35% weight
Chicken (roasted): 0.75 — loses ~25% weight
Pork (roasted): 0.70 — loses ~30% weight
Pasta (boiled): 2.50 — gains ~150% weight
Rice (boiled): 3.00 — gains ~200% weight
Vegetables (roasted): 0.85 — loses ~15% weight

The Formula

Cooked weight = Raw weight x Yield factor

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.