How can I figure the calorie count for my steak (Akaushi Boneless Ribeye)?

How can I figure the calorie count for my steak (Akaushi Boneless Ribeye)?

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  1. 4 weeks ago
    Anonymous

    Im not going to get any help, am I?

  2. 4 weeks ago
    Anonymous

    google

    • 4 weeks ago
      Anonymous

      I've tried

  3. 4 weeks ago
    Anonymous

    without cutting away the and weighing the fat separately you wont get a good estimate. just eat and enjoy stop being so autistic

    • 4 weeks ago
      Anonymous

      I'm counting calories

      That is a basic lab people do in high school. Fill a metal can with water and suspend it above the steak. Set the steak on fire and keep the flame on the metal can. Weigh for difference of water before and after then you have calculated the calories that steak had in it.

      Is there another, more practical method? My app to count calories isn't picking up the barcode on the packaging

      • 4 weeks ago
        Anonymous

        Look up similar items on google/whatever app you're using and compare to get the best estimate or cut up the steak and weigh it on a small kitchen scale if you have one and look up what that amount weighs. That's what I do anyway, you don't need to be exact you just need to get a good estimate and base the rest of your goal around that with a little margin for error.

        • 4 weeks ago
          Anonymous

          Thanks

      • 4 weeks ago
        Anonymous

        No. Burn it and then go back and buy another one but it might be a different part of the cut so different fat distribution so you have to burn it again.
        Stop being so autistic and just find a lean ribeye and compare calories that way. A little off one day won't make or break your fitness goals.

      • 4 weeks ago
        Anonymous

        >I'm counting calories
        count deez nutz, homosexual
        (three)

        • 4 weeks ago
          Anonymous

          How much is it per serving?

      • 4 weeks ago
        Anonymous

        yeah no shit the barcodes at your grocery store's meat counter are generated by the machine that weighs them they're not standardized like packaged food barcodes NOOB

      • 4 weeks ago
        Anonymous

        >My app to count calories isn't picking up the barcode on the packaging

        • 4 weeks ago
          Anonymous

          telling the mexican wagie behind the meat counter at whole foods to make sure to upload my custom ribeye barcode to MyFitnessPal

          • 4 weeks ago
            Anonymous

            I use MyNetDiary

        • 4 weeks ago
          Anonymous

          yeah no shit the barcodes at your grocery store's meat counter are generated by the machine that weighs them they're not standardized like packaged food barcodes NOOB

          Im sorry for being ignorant

      • 4 weeks ago
        Anonymous

        >My app to count calories isn't picking up the barcode on the packaging

  4. 4 weeks ago
    Anonymous

    That is a basic lab people do in high school. Fill a metal can with water and suspend it above the steak. Set the steak on fire and keep the flame on the metal can. Weigh for difference of water before and after then you have calculated the calories that steak had in it.

  5. 4 weeks ago
    Anonymous

    >steak :/
    >steak, Japan :O

    • 4 weeks ago
      Anonymous

      I don't care if it's American meat. Mom bought it. It's more expensive but she's kinda dumb

      • 4 weeks ago
        Anonymous

        be grateful she bought your worthless neet ass something

        • 4 weeks ago
          Anonymous

          She also bought microwavable pizza. It's 800 calorie for two of them which I can't eat but it's always on my mind, taunting me like a pile of cocaine taunts prime David Bowie

  6. 4 weeks ago
    Anonymous

    lets see it then

  7. 4 weeks ago
    Anonymous

    Weigh it. and find out how much fat and red meat there is.

    • 4 weeks ago
      Anonymous

      Then?

      • 4 weeks ago
        Anonymous

        I think a gram of fat is 9 calories and protein is 4 calories. This is the most accurate way to do it.

        • 4 weeks ago
          Anonymous

          Thanks. What should I do if it's like wagyu and the fat and meat is never close together?

          • 4 weeks ago
            Anonymous

            lol. Either rough google estimate or if youre eating that, you shouldnt care anyways. But if i had to care, i would just weigh it and do a rough percentage of how much fat there is. Based on pics, its like 90% fat. so yeah.

            • 4 weeks ago
              Anonymous

              >i would just weigh it and do a rough percentage of how much fat there is.
              I dont think OP understand how to do this.

  8. 4 weeks ago
    Anonymous

    Akaushi is one of 4 breeds that can be called wagyu. 2.41 lb is 38.56 oz

    • 4 weeks ago
      Anonymous

      2000kcal? What's that in cal?

      • 4 weeks ago
        Anonymous

        There are legit morons reading this, even if you are pretending. America standardized human food energy units as Calories. In places where metric is used, they call the same unit a kilocalorie. Either way it is named and stylized, it means a thousand of the units of energy, called calories basically everywhere, that it would take to increase the temperature of 1 gram of water by 1 degree Celsius.
        Then for reasons of moronation, it became common in the USA to write Calories as calories, making it confusing for basically everyone who's not in the know.

  9. 4 weeks ago
    Anonymous

    Calorie counting is a mental illness

  10. 4 weeks ago
    Anonymous

    Are you a small child? You cook the steak, cut up a serving, and put it on a food scale. You can find the calories by weight anywhere.

    • 4 weeks ago
      Anonymous

      >? You cook the steak, cut up a serving, and put it on a food scale.
      are YOU the child? why would you cook it and then weigh it?

      • 4 weeks ago
        Anonymous

        You can find entries for a particular cut of meat post cooking in many nutrition trackers. Arguably that's more accurate for meats that vary highly in fat content. Water loss is generally estimated to be something like 25 percent of the total lean weight pre cooking. But say you grill a wagyu ribeye and it loses 60 percent of its weight. 35 percent of that was probably fat, if 25 was water. Since the fat loss would vary so much for that cut, you might want to find a post cooking entry for it and use that,if one is available.

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