Shrinkage Science: What Happens to Meat Weight During Cooking

Cooking meat denatures muscle proteins, which contract and expel water. The rate of shrinkage depends on temperature, cooking time, and cut quality. Slow cooking at low temperatures reduces water loss compared to fast grilling.

Using a thermometer to avoid overcooking is the best way to control shrinkage. Removing meat from heat just before the target temperature allows carryover cooking to settle the juices, retaining yield.