Water in Meat and Poultry

Back in the early days of becoming a diabetic, nine years ago this month, I kept a very strict food diary. I logged and weighed everything I ate, calculating protein intake I made a big mistake. I was weighing the raw meat to check calories and did not know at the time, how high the water content of meat is, even after cooking. My calculations on protein intake were around 50% out. One thing is for sure, we pay a lot of money for that water, and of course, there are no calories in water. 

"Meat and poultry are composed of naturally occurring water, muscle, connective tissue, fat, and bone. People eat meat for the muscle. The muscle is approximately 75% water (although different cuts may have more or less water) and 20% protein, with the remaining 5% representing a combination of fat, carbohydrate, and minerals. The percentage of naturally occurring water in meat varies with the type of muscle, the kind of meat, the season of the year, and the pH of the meat. Fat in meat is found both between muscles and within muscles. In both locations, fat contributes to overall flavor and juiciness in meats"

Information from here

Eddie