Roast Beef

[kingsley]

When I got home from work last night, my dear man had my dinner all ready for me. He had cooked a pot beef roast and had baked zuchhini and capsicum for me.

I was initially thrilled until I saw the plate and couldn't believe how much beef was on there. I then realised that of course he would have weighed the beef after it was cooked as he had cooked an entire roast.

Having always weighed my meat raw, it has never occured to me to weigh it again after cooking it to see the difference. Is there a big difference?

A pot roast (blade) is some of the leanest beef you can get.....unfortunately I can't see a way around being able to eat it though. Any suggestions??

[asy]

You need to allow about 30% for cooking.

So, if your raw weight is 100g, your cooked weight should be about 70g. I always say to have a look at the meat and make a determination as to whether it's quite moist, in which case allow about 25%, or dry, in which case allow 30%, but if in doubt, make it 30%.

also, as this is NOT 100% accurate, it's recommended you only do this once in a while, do NOT make this a staple meal.

asy.