How much does a pound of lean ground beef weigh after cooking?

January 5, 2026 •

3 min read

Meat and poultry typically lose around 25% of their weight during cooking. For lean ground beef, this means a one-pound package yields a smaller final weight due to water evaporation and fat rendering.

Quick Summary

One pound of lean ground beef usually weighs about 12 ounces after cooking, because of moisture and fat loss during heating. This difference is critical for portioning and tracking nutrition.

Key Points

Typical Cooked Weight: One pound (16 ounces) of 90/10 lean ground beef typically weighs around 12 ounces after cooking and draining the fat.
Weight Loss Cause: The weight loss is mainly from the evaporation of water and the rendering of fat.
Lean vs. Fat Content: The leaner the beef, the less fat lost, resulting in a higher cooked weight relative to the starting weight.
Cooking Method Matters: High-heat methods cause more moisture loss, leading to greater weight reduction. Slow cooking can minimize shrinkage.
Nutritional Impact: Nutritional info is usually for the raw weight. Cooked meat is more nutrient-dense per ounce, important for diet and portion control.
Easy Calculation: Multiply the raw weight by 0.75 (representing a 25% loss) to estimate the cooked weight.
Minimize Loss: To retain more weight and moisture, cook at a lower temperature and avoid overcooking.

Why Does Ground Beef Lose Weight When Cooked?

The weight reduction in ground beef during cooking is a natural process. It's caused by moisture and fat loss. When heated, the proteins contract, releasing water and fat. The degree of weight loss depends on the beef's fat-to-lean ratio, the cooking method, and the temperature.

The Science Behind Meat Shrinkage

Proteins are a key part of muscle tissue. When heated, these protein fibers change, pushing out moisture and fat. Lean ground beef loses weight mainly through water evaporation, with a small amount from fat rendering. Fattier ground beef loses more weight from fat melting away.

Factors Influencing the Final Weight

Several factors cause variations in the final cooked weight:

Fat-to-Lean Ratio: The leaner the ground beef (e.g., 93/7 vs. 80/20), the less fat renders out, resulting in a higher final weight. For 93/7 lean ground beef, the weight loss is closer to 20-25%. For 80/20, the loss can be 30% or more, especially after draining.
Cooking Method: Methods using direct heat and allowing fat to drip away, like grilling or pan-frying with draining, cause more weight reduction. Boiling can retain more moisture, leading to a slightly heavier end product.
Cooking Temperature and Time: Higher temperatures and longer cooking times cause more protein contraction, leading to greater moisture evaporation and fat rendering. Lower, slower cooking methods can minimize this.
Draining: Draining the rendered fat is common, especially for healthier recipes. The more fat and liquid drained, the lower the cooked weight. Rinsing the cooked meat can also reduce fat and weight.

How to Calculate Cooked Weight from Raw Weight

A general rule is that meat shrinks by about 25% when cooked. You can use this formula to estimate:

For cooked weight: Raw Weight × 0.75 = Cooked Weight (e.g., 16 oz raw × 0.75 = 12 oz cooked).
For raw weight: Cooked Weight / 0.75 = Raw Weight (e.g., 12 oz cooked / 0.75 = 16 oz raw).

This calculation helps with meal planning and tracking nutrition, but the exact percentage varies based on the factors above.

Comparison of Raw vs. Cooked Ground Beef Weight

This table shows the estimated final weight and shrinkage for one pound (16 ounces) of different types of ground beef after cooking and draining.


Type of Ground Beef	Raw Weight (16 oz)	Estimated Cooked Weight (oz)	Estimated Weight Loss (%)
95% Lean / 5% Fat	16 oz	~12.8 oz	~20%
90% Lean / 10% Fat	16 oz	~12 oz	~25%
85% Lean / 15% Fat	16 oz	~11.2 oz	~30%
80% Lean / 20% Fat	16 oz	~10.4 oz	~35%

Note: These are approximations. Actual results can vary based on the specific cooking method, temperature, and how thoroughly the fat is drained.

Practical Tips for Cooking and Measuring

Cooking Techniques to Minimize Shrinkage

Use Lower Temperatures: Cooking at a lower heat setting over a longer period can reduce water loss.
Avoid Overcrowding the Pan: Too much meat in a pan at once can lower the overall temperature and cause the meat to steam, leading to more moisture loss. Cook in batches if necessary.
Don't Overcook: Cook ground beef until it is no longer pink and reaches a safe internal temperature. Overcooking will dry out the meat and increase weight loss.

Why Accurate Measurement Matters

Measuring cooked meat can be misleading for those tracking nutrition. Nutritional values on packaging are usually based on raw weight. For example, 4 ounces of raw ground beef doesn't have the same nutrition as 4 ounces of cooked ground beef. The cooked portion is more calorie- and protein-dense per ounce because the water weight is removed. Measure the raw meat before cooking or adjust your calculations accordingly. The 25% rule provides a good estimate.

Conclusion

One pound of lean ground beef, typically 90/10, will weigh around 12 ounces after cooking. The exact weight varies based on factors like the lean-to-fat ratio, cooking method, and temperature, but a 25% weight loss is a good estimate. Understanding this shrinkage is important for cooking and tracking nutrition. Using conversion factors and sensible cooking techniques helps predict and manage the final yield of your ground beef dishes.

Why Does Ground Beef Lose Weight When Cooked? Notes | Scribd

https://www.scribd.com/document/488958108/Ground-Ham1

Frequently Asked Questions

A pound of 93/7 lean ground beef will weigh about 12.8 ounces after cooking because it has less fat and typically loses around 20% of its weight.

No, all meat doesn't shrink the same amount. The shrinkage depends on the fat and moisture content. Leaner meats, like skinless chicken breast, tend to lose less weight than fattier cuts of beef.

Cooking methods using higher heat, like frying, cause more weight loss due to more moisture evaporation. Methods like boiling or slow cooking can result in less shrinkage as the meat cooks in its own or added liquid.

It's generally more accurate to weigh your meat raw, as most nutritional information is based on the uncooked weight. If you weigh it cooked, you must adjust the nutritional values to account for the water loss. For example, 4 oz of cooked meat is nutritionally equivalent to about 5.3 oz of raw meat.

As ground beef cooks, the fat melts and becomes a liquid. You can drain this rendered fat or use it to flavor other ingredients, depending on your recipe and health goals.

You can't completely prevent ground beef from losing weight, as it is a natural process. You can minimize loss by using leaner beef, cooking at a lower temperature, and not overcooking.

Yes, rinsing cooked ground beef with hot water can reduce the fat content by up to 50%. This will result in a lower final weight but is effective for reducing calories.