How do I account for nutritional changes caused by meat shrinkage without using Cooking Methods?

Water and fat loss occur when cooking meats, causing nutritional and density changes. These changes depend on the meat type, cut of meat, and cooking method.

 

How to build recipes in Galley to account for meat shrinkage:

In this example, we will create a Recipe for Beef Tacos that includes cooked ground beef (80/20). 

1. Create an ingredient for the RAW version of the meat you will use in the Beef Tacos
   Recipe. For this example, the meat shrinkage being calculated is pan-browned
   ground beef (80/20), which is a component of our Beef Tacos Recipe.
   1. Create an Ingredient called Beef, ground, raw, 80/20.
   2. Using the integrated USDA database search in Galley, search in Galley’s Ingredient page, find the closest match for the RAW version and select it to pull in the nutritional values. For this example, select “Beef, ground, 80% lean meat / 20% fat, raw”.
2. Create a Recipe called Cooked Ground Beef (80/20) 100 g.
   1. Create a Recipe for the COOKED version of that meat. Visit the USDA's Food Data Central website and search for the cooked version of the meat you are using. For this example, from that website, select “Beef, ground, 80% lean meat / 20% fat, crumbles, cooked, pan-browned".
   2. Inside Galley, go to the Cooked Ground Beef (80/20) 100 g Recipe. Select the Nutrition tab.
   3. Enter the nutrition values for 100g of the cooked meat from the USDA’s Food Data Central website.
   4. Adjust this recipe yield according to the specific cooking yield for the type of meat used. USDA Reference. Completing this step accounts for water and fat loss that occurs during the transformation of raw to cooked. In the example of
      cooked pan-browned ground beef (80/20), 20% is lost (and the yield
      percentage is 80%).
      1. Enter 80g into the Cooked Ground Beef (80/20) 100g Recipe’s
         Yield field.
3. Create a Recipe that uses Cooked Ground Beef (80/20) 100 g. For this example, we will create a Beef Tacos Recipe. 
   1. Create a new Recipe in Galley called Beef Tacos. 
   2. Add Cooked Ground Beef (80/20) 100 g Recipe as a component of the
      Beef Tacos Recipe. To calculate the amount of cooked ground beef to use in
      the recipe, take the RAW amount of beef/meat called for in the recipe and
      multiply it by the Yield Percentage for the particular cut/type/cooking method
      of meat.
      1. The Beef Tacos Recipe calls for 16 oz RAW beef x 80% yield= 12.8 oz
         cooked ground beef.
         1. Enter 12.8 oz into the component quantity for the Cooked
            Ground Beef 80/20 in the Beef Tacos recipe.
            
            
4. To validate, navigate to the All Ingredients table for the Beef Tacos Recipe. Click the Usage drop-down for the Ground Beef ingredient. Notice the table shows the total RAW amount of ground beef used in the recipe on the right side. On the left side, you will see the COOKED output amount in parentheses. For example, 16 oz of RAW meat yields 12.8 oz of COOKED ground beef, ensuring purchasing, production, and nutrition information are accurately performed and calculated for this recipe.

 

Continue this process of creating cooked sub recipes for all meats used in your kitchen operation.