Quote:
Originally Posted by shane88888
Fitday lets you record the raw weight and it will give you the info for the cooked yield.
okay, so for "Beef, short loin, top loin, separable lean and fat, trimmed to 1/8" fat, prime, raw (a.k.a. Kansas City Strip, New York Strip, Club Steak)", that would factor in the cooking so I should just record it as 12 oz?