Why do different meats shrink different amounts?

The fat and moisture content of each meat determines how much it shrinks. Fatty cuts like streaky bacon (about 50% shrinkage) lose more than lean cuts like chicken breast (about 22% shrinkage). Cooking method also matters — grilling causes less shrinkage than roasting for the same cut. Food safety always comes first: cook poultry, pork, sausages and burgers until the core reaches 75°C (or 70°C held for 2 minutes), and check with a meat thermometer rather than relying on weight loss alone.

Why do pasta and rice get heavier?

Dried pasta and rice absorb water during cooking. Pasta typically absorbs about 1.5 times its weight in water, making the cooked weight about 2.5 times the dry weight. White and basmati rice weigh roughly 2.6 to 3 times their dry weight once boiled, so this calculator uses about 2.8 times as a representative average — your result will vary with rice variety and how much water is absorbed versus boiled off.

Should I buy extra meat to account for shrinkage?

Yes. If you need 150g of cooked chicken per person, you need to buy about 200g raw (150 / 0.75). For beef, buy about 230g raw for 150g cooked (150 / 0.65). This calculator helps you work backwards from desired cooked weight.

Do these factors include bone-in weight?

The factors assume boneless or predominantly meat portions. Bone-in joints will have additional weight loss from the bone. As a rough guide, bone accounts for 15-20% of a bone-in joint's weight.

Are these figures exact?

No, they are averages. Actual weight loss depends on cooking temperature, time, the specific cut, and how well done you cook it. Well-done meat loses more weight than rare. Use these as planning estimates and adjust based on experience.

Food Weight After Cooking Calculator — Free Online Tool

How We Calculate This

This calculator applies standard cooking shrinkage or absorption factors to estimate the weight of food after cooking. These factors are based on average values from food science research and practical testing.

Common Shrinkage Factors

Beef (roasted): 0.65 — retains 65% of raw weight
Chicken (roasted): 0.75 — retains 75% of raw weight
Bacon: 0.50 — retains 50% of raw weight
Mushrooms (fried): 0.50 — retains 50% of raw weight

Common Absorption Factors

Pasta (from dry): 2.50 — gains 150% of dry weight
Rice (from dry): 2.80 — gains 180% of dry weight
Lentils (from dry): 2.50 — gains 150% of dry weight

Food safety first

These factors estimate weight, not doneness. Weight loss is never a substitute for a safe core temperature. Per the UK Food Standards Agency, cook poultry (chicken, turkey), pork, sausages, burgers and any minced or reformed meat until the centre reaches 75°C (or 70°C held for 2 minutes). Whole, intact beef and lamb joints may be served less well done (rare 52°C, medium 63°C, well-done 71°C core). Always check with a meat thermometer in the thickest part rather than judging by colour or weight.

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.