How many of you weigh your meat after cooking. You will be surprised of how much is lost. I cooked 9 lbs of boneless, skinless
chicken breast and it weighed 4.84 lbs after cooking it for 30 minutes in a power cooker. That's a 46% loss. It was on sale for $1.88
a lb and I paid $16.92. But the real cost after cooking makes it $3,50
a lb. The loss in weight was from mostly water and a small amount of fat released from the meat.
So the question arises: Are the meat processors adding water to their products? Your thoughts?