Red meat is a Group 2A probable carcinogen. Organ meats included (IARC, Lancet Oncol 2015). Per 100 g: 143 kcal, 10.9 g protein, 10.3 g fat. Offal portions are irregular — tripe especially varies by cut thickness. Weigh each piece.
How should I track Beef Brain, raw?
Beef Brain, raw is a good source of iron. The simplest way to track Beef Brain, raw accurately is to weigh it raw, before cooking. According to USDA cooking yield data, meat loses 20–30% of its weight during cooking as moisture evaporates — so 150 g raw becomes roughly 105–120 g cooked. If you log the cooked weight using raw nutrition values, you will undercount your protein and calories. A kitchen scale takes the guesswork out of it. Quick tip: cook a batch, weigh it before and after, and you will know your personal shrink ratio for next time.
