Each 100 g red meat per day raises CVD risk. HR 1.11 (Shi et al., Eur J Prev Cardiol 2023). Per 100 g: 199 kcal, 19.9 g protein, 13.2 g fat. Trimming visible fat before cooking removes 20–30% of total fat content.
How should I track Beef Top Loin, Grass-Fed Australian, Boneless, Raw?
Beef Top Loin, Grass-Fed Australian, Boneless, Raw is a good source of protein. The simplest way to track Beef Top Loin, Grass-Fed Australian, Boneless, 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.
