Processed meat is Group 1 carcinogen. Same class as smoking (IARC, Lancet Oncol 2015). Per 100 g: 145 kcal, 28.5 g protein, 2.6 g fat. Red meat is Group 2A — probable. The classification means causal evidence, not equal magnitude.
How should I track Ostrich, tip trimmed, cooked?
Ostrich, tip trimmed, cooked is high in zinc. The simplest way to track Ostrich, tip trimmed, cooked 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.
