I read that 100g raw beef will yield about 65g cooked. What I don't understand is do or don't the nutritional values become altered when the beef is cooked or is the meat losing water only?
Additionally, if the label doesn't say values are for cooked or uncooked, am I to assume they are listed for raw beef?
Nutritional values on labels are always for raw,unless stated otherwise.When cooking meat/fish there is weight loss because the tissue cells,when subjected to heat,contract and burst,releasing liquid,which is why well cooked meat is dryer than rare cooked meat
When calculating the nutrient content of a meal,you should always use the labels values,as several samples of that specific cut will have been taken and tested,and an average nutritional value established.
There are in fact nutrients in the liquid that gets released[protein,vitamins minerals]though in quite small quantities. Cooking meat also renders out the fat,the more its cooked,the more fat comes out.
Cooked protein is easier to digest than raw protein,but it does mean that it alters the nutrient profile slightly,esp regarding fat content.If you're on the anabolic diet and want to keep the fat content intact,then probably the best is to make burgers.If you cant eat them rare,then medium cooked would be the best compromise.
Hope that helps.