Salting Essentials

It is easy to add salt but it is very difficult to fix an oversalted dish.

Avoiding oversalting is easy if you plan ahead.

PROCESS:

Know your recipe yield. You should salt based on the volume or weight of the finished product not base on the input weight or volume. A sauce will become too salty after you reduce it down. Meat will become too salty if you fail to account for moisture loss during cooking. This is especially important for pork shoulder or beef brisket that lose significant volume when cooked.
Subtract any pre-salted ingredients from the recipe, like broths or other prepared ingredients.
Calculate all the existing sources of salt in the ingredients.
Add salt, as necessary to obtain the proper salting ratio.

PROPER SALTING RATIOS:

If the recipe says, salt and pepper to taste, don’t risk ruining the food by guessing. Follow these ratios and adjust just before serving, if necessary:

For soups, stocks, sauces and gravies: 1.5 teaspoons salt per quart.
For raw meats, poultry, fish and seafood: 3/4 to 1 teaspoon salt per pound.
1 teaspoon of salt is 0.2 oz. by weight.
1 teaspoon of salt = 2325 milligrams.

SOURCES OF SALT:

GARLIC SALT, CELERY SALT AND OTHER FLAVORED SALTS:

Flavored salts are typically 66% – 80% salt.

SAUCES AND BROTHS:

Fish sauce, soy, or Worcestershire are high in sodium. Some are up to 1/3 sodium.
Chicken, Vegetable or Beef Broth come pre-salted so you do not need to add salt for this portion of the recipe.

BUTTER, SHORTENING, AND MARGARINE:

Salted butter contains about 1/4 tsp per stick of salt.

BULLION CUBES:

Typically 25% salt

Meat Shrinkage per USDA:

Meat / Poultry	Preparation Method¹		Cooking Yield %	Yield Minimum %		Yield Maximum %		Moisture Gain/ Loss %	Fat Gain/ Loss %
Beef, bottom sirloin butt, tri-tip roast, separable lean only, trimmed to 0″ fat, all grades	Baked or Roasted, unspecified		84	77		89		-25.3	0.4
Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0″ fat, all grades	Baked or Roasted, unspecified		84	77		89		-22.4	-0.1
Beef, brisket, flat half, separable lean and fat, trimmed to 1/8″ fat, all grades	Braised		69	65		76		-25.0	-10.2
Beef, brisket, flat half, separable lean only, trimmed to 1/8″ fat, all grades	Braised		69	65		76		-29.7	0.5
Beef, chuck eye country-style ribs, boneless, separable lean and fat, trimmed to 0″ fat, all grades	Braised		68	61		80		-35.4	-2.1
Beef, chuck eye country-style ribs, boneless, separable lean only, trimmed to 0″ fat, all grades	Braised		68	61		80		-32.3	0.9
Beef, chuck eye roast, boneless, America’s Beef Roast, separable lean and fat, trimmed to 0″ fat, all grades	Roasted		80	76		94		-24.9	-0.4
Beef, chuck eye roast, boneless, America’s Beef Roast, separable lean only, trimmed to 0″ fat, all grades	Roasted		80	76		94		-31.8	-0.7
Beef, chuck eye steak, boneless, separable lean and fat, trimmed to 0″ fat, all grades	Grilled		80	62		95		-25.0	-2.3
Beef, chuck eye steak, boneless, separable lean only, trimmed to 0″ fat, all grades	Grilled		80	62		95		-21.4	1.1
Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8″ fat, all grades	Braised		71	71		71		-36.1	-8.3
Beef, chuck, arm pot roast, separable lean only, trimmed to 1/8″ fat, all grades	Braised		71	71		71		-35.5	0.6
Beef, chuck, mock tender steak, boneless, separable lean and fat, trimmed to 0″ fat, all grades	Braised		71	56		100		-37.1	1.7
Beef, chuck, mock tender steak, boneless, separable lean only, trimmed to 0″ fat, all grades	Braised		71	56		100		-33.3	0.1
Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0″ fat, all grades	Braised		66	45		97		-31.3	-4.2
Beef, chuck, short ribs, boneless, separable lean only, trimmed to 0″ fat, all grades	Braised		66	45		97		-33.4	-1.3
Beef, chuck, shoulder clod, shoulder tender, medallion, separable lean and fat, trimmed to 0″ fat, all grades	Broiled or Grilled		77	74		81		-22.2	-0.7
Beef, chuck, shoulder clod, shoulder tender, medallion, separable lean only, trimmed to 0″ fat, all grades	Broiled or Grilled		77	74		81		-22.2	-0.7
Beef, chuck, shoulder clod, shoulder top and center steaks, separable lean and fat, trimmed to 0″ fat, all grades	Broiled or Grilled		76	73		83		-22.9	-0.02
Beef, chuck, shoulder clod, shoulder top and center steaks, separable lean only, trimmed to 0″ fat, all grades	Broiled or Grilled		77	73		83		-22.9	-0.02
Beef, chuck, shoulder clod, top blade, steak, separable lean and fat, trimmed to 0″ fat, all grades	Broiled or Grilled		76	71		80		-23.2	-0.8
Beef, chuck, shoulder clod, top blade, steak, separable lean only, trimmed to 0″ fat, all grades	Broiled or Grilled		76	71		80		-23.2	-0.8
Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean and fat, trimmed to 0″ fat, all grades	Grilled		71	66		83		-26.3	-2.1
Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean only, trimmed to 0″ fat, all grades	Grilled		69	66		83		-27.8	-1.2
Beef, chuck, under blade pot roast, boneless, separable lean and fat, trimmed to 0″ fat, all grades	Braised		64	61		78		-34.8	-0.8
Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0″ fat, all grades	Braised		64	61		78		-43.5	-1.1
Beef, chuck, under blade steak, boneless, separable lean and fat, trimmed to 0″ fat, all grades	Braised		65	58		72		-35.4	-2.8
Beef, chuck, under blade steak, boneless, separable lean only, trimmed to 0″ fat, all grades	Braised		65	58		72		-27.6	1.8
Beef, flank, separable lean and fat, trimmed to 0″ fat, all grades	Broiled or Grilled		81	74		89		-22.6	-1.0
Beef, flank, separable lean only, trimmed to 0″ fat, all grades	Broiled or Grilled		81	74		89		-24.1	0.01
Beef, ground, high fat (>22%), crumbles	Fried in pan, Sauteed, or Stir-fried		62	60		64		-25.0	-12.6
Beef, ground, high fat (>22%), loaf	Baked or Roasted, unspecified		63	62		64		-22.5	-12.9
Beef, ground, high fat (>22%), patty	Pan-broiled		69	68		72		-18.2	-12.4
Beef, ground, high fat (>22%), patty	Broiled or Grilled		63	55		69		-24.2	-12.0
Beef, ground, low fat (<12%), crumbles	Fried in pan, Sauteed, or Stir-fried		69	67		70		-29.6	-1.4
Beef, ground, low fat (<12%), loaf	Baked or Roasted, unspecified		72	68		74		-25.9	-1.7
Beef, ground, low fat (<12%), patty	Broiled or Grilled		73	73		75		-24.2	-1.6
Beef, ground, low fat (<12%), patty	Pan-broiled		77	76		78		-21.3	-1.4
Beef, ground, medium fat (12%-22%), crumbles	Fried in pan, Sauteed, or Stir-fried		67	64		72		-27.8	-5.3
Beef, ground, medium fat (12%-22%), loaf	Baked or Roasted, unspecified		70	65		76		-24.0	-5.7
Beef, ground, medium fat (12%-22%), patty	Broiled or Grilled		69	64		72		-25.1	-5.2
Beef, ground, medium fat (12%-22%), patty	Pan-broiled		73	71		76		-20.8	-6.2
Beef, plate steak, boneless, inside skirt, separable lean and fat, trimmed to 0″ fat, all grades	Grilled		73	64		85		-30.0	-2.3
Beef, plate steak, boneless, inside skirt, separable lean only, trimmed to 0″ fat, all grades	Grilled		73	64		85		-31.0	-0.1
Beef, plate steak, boneless, outside skirt, separable lean and fat, trimmed to 0″ fat, all grades	Grilled		68	59		79		-29.5	-4.2
Beef, plate steak, boneless, outside skirt, separable lean only, trimmed to 0″ fat, all grades	Grilled		68	59		79		-30.4	-1.7
Beef, retail all cuts, all temps	Broiled or Grilled		78	69		88
Beef, retail cuts, all, bone in	Braised		73	53		87
Beef, retail cuts, all, boneless	Braised		67	56		84
Beef, retail cuts, bone in, all temps	Baked or Roasted, unspecified		77	72		84
Beef, retail cuts, boneless, all temps	Baked or Roasted, unspecified		79	64		96
Beef, retail cuts, boneless, short ribs	Braised		66	45		97
Beef, retail cuts, steaks, bone in and boneless	Multiple cooking methods		76	67		88
Beef, rib eye roast, bone-in, lip-on, separable lean and fat, trimmed to 1/8″ fat, all grades	Roasted		77	72		84		-17.6	-1.7
Beef, rib eye roast, bone-in, lip-on, separable lean only, trimmed to 1/8″ fat, all grades	Roasted		77	72		84		-19.5	2.5
Beef, rib eye roast, boneless, lip-on, separable lean and fat, trimmed to 1/8″ fat, all grades	Roasted		76	66		85		-21.8	-2.6
Beef, rib eye roast, boneless, lip-on, separable lean only, trimmed to 1/8″ fat, all grades	Roasted		76	66		85		-18.9	2.5
Beef, rib eye steak, bone-in, lip-on, separable lean and fat, trimmed to 1/8″ fat, all grades	Grilled		86	78		90		-17.4	-0.3
Beef, rib eye steak, bone-in, lip-on, separable lean only, trimmed to 1/8″ fat, all grades	Grilled		86	78		90		-31.6	-1.2
Beef, rib eye steak, boneless, lip off, separable lean and fat, trimmed to 0″ fat, all grades	Grilled		82	75		89		-20.1	-2.0
Beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0″ fat, all grades	Grilled		82	75		89		-21.6	0.8
Beef, rib eye steak, boneless, lip-on, separable lean and fat, trimmed to 1/8″ fat, all grades	Grilled		84	75		92		-17.8	-1.1
Beef, rib eye steak, boneless, lip-on, separable lean only, trimmed to 1/8″ fat, all grades	Grilled		84	75		92		-21.5	0.8
Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0″ fat, all grades	Braised		75	65		82		-20.0	-7.1
Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0″ fat, all grades	Braised		75	65		82		-29.3	-4.9
Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8″ fat, all grades	Broiled or Grilled		82	70		85		-23.9	-5.2
Beef, rib, small end (ribs 10-12), separable lean only, trimmed to 1/8″ fat, all grades	Broiled or Grilled		82	70		85		-19.1	-3.4
Beef, round tip round roast, separable lean and fat, trimmed to 0″ fat, all grades	Baked or Roasted, unspecified		85	76		87		-24.7	-1.0
Beef, round tip round roast, separable lean only, trimmed to 0″ fat, all grades	Baked or Roasted, unspecified		85	76		87		-27.8	0.4
Beef, round, bottom round, roast, separable lean and fat, trimmed to 1/8″ fat, all grades	Baked or Roasted, unspecified		84	76		88		-20.6	-2.8
Beef, round, bottom round, roast, separable lean only, trimmed to 1/8″ fat, all grades	Baked or Roasted, unspecified		84	76		88		-24.8	-3.6
Beef, round, bottom round, steak, separable lean and fat, trimmed to 1/8″ fat, all grades	Braised		69	62		70		-34.0	-4.4
Beef, round, eye of round, roast, separable lean and fat, trimmed to 1/8″ fat, all grades	Baked or Roasted, unspecified		81	75		83		-23.9	-1.2
Beef, round, eye of round, roast, separable lean only, trimmed to 1/8″ fat, all grades	Baked or Roasted, unspecified		81	75		83		-29.0	0.2
Beef, round, knuckle, tip center, steak, separable lean and fat, trimmed to 0″ fat, all grades	Broiled or Grilled		76	71		81		-22.7	-0.7
Beef, round, knuckle, tip center, steak, separable lean only, trimmed to 0″ fat, all grades	Broiled or Grilled		77	71		81		-22.7	-0.7
Beef, round, knuckle, tip side, steak, separable lean and fat, trimmed to 0″ fat, all grades	Broiled or Grilled		75	71		79		-24.1	-0.4
Beef, round, knuckle, tip side, steak, separable lean only, trimmed to 0″ fat, all grades	Broiled or Grilled		75	71		79		-24.1	-0.4
Beef, round, outside round, bottom round, steak, separable lean and fat, trimmed to 0″ fat, all grades	Broiled or Grilled		77	74		82		-22.4	-0.03
Beef, round, outside round, bottom round, steak, separable lean only, trimmed to 0″ fat, all grades	Broiled or Grilled		77	74		82		-22.4	-0.03
Beef, round, top round steak, separable lean and fat, trimmed to 1/8″ fat, all grades	Broiled or Grilled		72	62		83		-28.4	-1.8
Beef, round, top round steak, separable lean only, trimmed to 1/8″ fat, all grades	Broiled or Grilled		72	62		83		-35.1	-0.6
Beef, short loin, top loin, steak, separable lean and fat, trimmed to 1/8″ fat, all grades	Broiled or Grilled		82	76		91		-24.8	-4.0
Beef, short loin, top loin, steak, separable lean only, trimmed to 1/8″ fat, all grades	Broiled or Grilled		82	76		91		-34.8	-1.1
Beef, shoulder pot roast, boneless, separable lean and fat, trimmed to 0″ fat, all grades	Braised		66	55		81		-37.3	0.3
Beef, shoulder pot roast, boneless, separable lean only, trimmed to 0″ fat, all grades	Braised		66	55		81		-34.0	1.0
Beef, shoulder steak, boneless, separable lean and fat, trimmed to 0″ fat, all grades	Grilled		78	70		89		-28.4	-0.3
Beef, shoulder steak, boneless, separable lean only, trimmed to 0″ fat, all grades	Grilled		74	70		89		-29.5	-0.2
Beef, shoulder top blade steak, boneless, separable lean and fat, trimmed to 0″ fat, all grades	Grilled		73	69		90		-34.1	-0.4
Beef, shoulder top blade steak, boneless, separable lean only, trimmed to 0″ fat, all grades	Grilled		73	69		90		-35.4	-0.9
Beef, tenderloin, steak, separable lean and fat, trimmed to 1/8″ fat, all grades	Broiled or Grilled		80	71		86		-21.3	-5.9
Beef, tenderloin, steak, separable lean only, trimmed to 1/8″ fat, all grades	Broiled or Grilled		80	71		86		-31.3	-1.3
Beef, top sirloin, steak, separable lean and fat, trimmed to 1/8″ fat, all grades	Broiled or Grilled		80	69		87		-25.2	-2.7
Beef, top sirloin, steak, separable lean only, trimmed to 1/8″ fat, all grades	Broiled or Grilled		80	69		87		-21.0	-1.7
Beef, variety meats and by-products, brain	Poached, Simmered or Stewed		85	85		85		-12.8	-1.4
Beef, variety meats and by-products, heart	Poached, Simmered or Stewed		57	57		57		-40.0	-1.3
Beef, variety meats and by-products, kidneys	Poached, Simmered or Stewed		53	53		53		-42.7	-0.6
Beef, variety meats and by-products, liver	Braised		68	68		68		-30.6	-0.04
Beef, variety meats and by-products, liver	Fried in pan, Sauteed, or Stir-fried		73	73		73		-25.7	-0.2
Beef, variety meats and by-products, tripe	Poached, Simmered or Stewed		70	70		70		-27.3	-0.9
Chicken, broiler-fryer, back, full	Baked or Roasted, unspecified		61	49		71
Chicken, broiler-fryer, back, full	Poached, Simmered or Stewed		67	58		79
Chicken, broiler-fryer, breast	Baked or Roasted, unspecified		72	61		82
Chicken, broiler-fryer, breast	Poached, Simmered or Stewed		77	70		88
Chicken, broiler-fryer, drumstick	Baked or Roasted, unspecified		76	63		87
Chicken, broiler-fryer, neck	Poached, Simmered or Stewed		70	62		81
Chicken, broiler-fryer, thigh	Baked or Roasted, unspecified		69	58		79
Chicken, broiler-fryer, thigh	Poached, Simmered or Stewed		74	67		82
Chicken, broiler-fryer, whole	Baked or Roasted, specified time		78	68		84
Chicken, broiler-fryer, whole	Poached, Simmered or Stewed		75	69		87
Chicken, broiler-fryer, wing	Baked or Roasted, unspecified		74	64		83
Chicken, broiler-fryer, wing	Poached, Simmered or Stewed		86	74		96
Chicken, broiler-fryer, wing, floured	Fried in deep fat		66	53		78
Chicken, gizzard, all classes	Poached, Simmered or Stewed		55	55		55		-41.9	-0.6
Chicken, liver, all classes	Fried in pan, Sauteed, or Stir-fried		62	61		64		-35.8	-0.8
Emu, ground	Broiled or Grilled		80	71		86		-20.2	-0.2
Game meat, bison, chuck, shoulder clod, separable lean only	Braised		62	59		64		-38.1	0.2
Game meat, bison, ground	Broiled or Grilled		77	76		79		-18.2	-4.2
Game meat, bison, top round, steak, separable lean only	Broiled or Grilled		75	70		82		-25.2	1.0
Game meat, deer, ground	Broiled or Grilled		83	81		85		-17.7	-0.1
Game meat, elk, ground	Broiled or Grilled		84	80		89		-15.0	-1.5
Lamb, retail cuts, roasts, all samples	Baked or Roasted, unspecified		74	53		88
Lamb, retail cuts, shoulder, shank, breast, flank	Braised		60	54		72
Lamb, retail cuts, shoulder, shank, breast, flank	Poached, Simmered or Stewed		60	54		72
Ostrich, ground	Broiled or grilled		86	81		88		-13.5	-2.7
Pork loin, fresh, backribs, bone-in, separable lean and fat	Baked or Roasted, unspecified		82	74		90		-18.5	1.3
Pork loin, fresh, backribs, bone-in, separable lean only	Baked or Roasted, unspecified		82	78		87		-21.0	4.7
Pork sausage, fresh	Fried in pan, Sauteed, or Stir-fried		80	77		86		-16.2	-3.9
Pork, cured, bacon	Baked or Roasted, unspecified		32	31		33		-35.5	-32.4
Pork, cured, bacon	Fried in pan, Sauteed, or Stir-fried		31	30		31		-35.9	-33.8
Pork, cured, bacon	Microwaved		29	29		30		-34.8	-35.5
Pork, cured, ham — water added, rump, bone-in, separable lean only	Baked or Roasted, unspecified		87	80		92		-14.9	-0.4
Pork, cured, ham and water product, rump, bone-in, separable lean only	Baked or Roasted, unspecified		85	80		90		-15.4	0.5
Pork, cured, ham and water product, shank, bone-in, separable lean only	Baked or Roasted, unspecified		82	74		92		-17.1	-0.5
Pork, cured, ham and water product, slice, bone-in, separable lean only	Pan-broiled		81	76		87		-18.7	-0.9
Pork, cured, ham and water product, whole, boneless, separable lean only	Baked or Roasted, unspecified		96	93		98		-3.7	0.4
Pork, cured, ham with natural juices, rump, bone-in, separable lean only	Baked or Roasted, unspecified		87	81		97		-11.4	0.2
Pork, cured, ham with natural juices, shank, bone-in, separable lean only	Baked or Roasted, unspecified		93	88		98		-8.5	1.3
Pork, cured, ham with natural juices, slice, bone-in, separable lean only	Pan-broiled		86	86		86		-13.6	0.9
Pork, cured, ham with natural juices, spiral slice, boneless, separable lean only	Baked or Roasted, unspecified		87	79		93		-11.8	0.01
Pork, cured, ham with natural juices, whole, boneless, separable lean only	Baked or Roasted, unspecified		94	91		96		-6.1	-0.3
Pork, cured, ham, rump, bone-in, separable lean only	Baked or Roasted, unspecified		90	89		91		-8.7	-0.2
Pork, cured, ham, shank, bone-in, separable lean only	Baked or Roasted, unspecified		92	90		93		-8.0	0.2
Pork, cured, ham, slice, bone-in, separable lean only	Pan-broiled		86	83		88		-13.8	-0.1
Pork, cured, ham–water added, shank, bone-in, separable lean only	Baked or Roasted, unspecified		86	76		93		-16.4	1.9
Pork, cured, ham–water added, slice, bone-in, separable lean only	Pan-broiled		80	76		91		-21.6	1.3
Pork, cured, ham–water added, whole, boneless, separable lean only	Baked or Roasted, unspecified		94	83		98		-5.9	0.3
Pork, fresh, blade, (chops), boneless, separable lean and fat	Broiled or Grilled		85	78		90		-23.3	0.3
Pork, fresh, enhanced, loin, tenderloin, separable lean only	Baked or Roasted, unspecified		84	77		89		-15.6	0.5
Pork, fresh, enhanced, loin, top loin (chops), boneless, separable lean only	Broiled or Grilled		83	76		88		-16.2	0.4
Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only	Braised		64	59		68		-36.6	2.5
Pork, fresh, leg (ham), rump half, separable lean and fat	Baked or Roasted, unspecified		77	70		80		-21.2	-2.7
Pork, fresh, leg (ham), rump half, separable lean only	Baked or Roasted, unspecified		73	70		80		-26.9	0.4
Pork, fresh, leg (ham), shank half, separable lean and fat	Baked or Roasted, unspecified		79	69		82		-19.9	-1.3
Pork, fresh, leg (ham), shank half, separable lean only	Baked or Roasted, unspecified		73	69		75		-27.5	1.3
Pork, fresh, leg sirloin tip roast, boneless, separable lean and fat	Braised		79	72		82		-21.5	0.01
Pork, fresh, loin, blade (chops), bone-in, separable lean and fat	Braised		78	65		93		-27.8	6.5
Pork, fresh, loin, blade (chops), bone-in, separable lean and fat	Broiled or Grilled		83	78		90		-16.3	-0.3
Pork, fresh, loin, blade (chops), bone-in, separable lean and fat	Pan-fried		82	68		97		-20.0	1.3
Pork, fresh, loin, blade (chops), bone-in, separable lean only	Braised		76	68		82		-27.0	2.7
Pork, fresh, loin, blade (chops), bone-in, separable lean only	Broiled or Roasted, unspecified		85	82		89		-17.7	2.3
Pork, fresh, loin, blade (chops), bone-in, separable lean only	Pan-fried		80	75		84		-23.9	3.9
Pork, fresh, loin, blade (chops), boneless, separable lean only	Broiled or Grilled		79	74		86		-21.3	1.5
Pork, fresh, loin, blade (roasts), bone-in, separable lean and fat	Baked or Roasted, unspecified		77	68		88		-22.2	0.6
Pork, fresh, loin, blade (roasts), bone-in, separable lean only	Baked or Roasted, unspecified		77	72		85		-24.7	3.3
Pork, fresh, loin, blade (roasts), boneless, separable lean and fat	Baked or Roasted, unspecified		75	68		88		-22.4	-0.2
Pork, fresh, loin, blade (roasts), boneless, separable lean only	Baked or Roasted, unspecified		75	69		83		-24.2	1.6
Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat	Braised		74	67		85		-21.5	2.2
Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat	Pan-fried		76	58		84		-25.4	1.1
Pork, fresh, loin, center loin (chops), bone-in, separable lean only	Broiled or Grilled		82	77		88		-20.4	2.3
Pork, fresh, loin, center loin (chops), bone-in, separable lean only	Braised		73	70		77		-28.0	1.9
Pork, fresh, loin, center loin (chops), bone-in, separable lean only	Pan-fried		76	72		80		-26.2	2.0
Pork, fresh, loin, center loin (roasts), bone-in, separable lean and fat	Baked or Roasted, unspecified		77	63		88		-23.3	0.9
Pork, fresh, loin, center loin (roasts), bone-in, separable lean only	Baked or Roasted, unspecified		77	71		80		-24.2	2.3
Pork, fresh, loin, center rib (chops), bone-in, separable lean and fat	Braised		77	68		89		-19.3	3.0
Pork, fresh, loin, center rib (chops), bone-in, separable lean and fat	Pan-fried	77		68		87		-23.7	1.1
Pork, fresh, loin, center rib (chops), bone-in, separable lean only	Broiled or Grilled	85		78		89		-16.9	2.3
Pork, fresh, loin, center rib (chops), bone-in, separable lean only	Braised	76		75		80		-25.6	2.5
Pork, fresh, loin, center rib (chops), bone-in, separable lean only	Pan-fried	77		74		80		-25.2	2.9
Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat	Baked or Roasted, unspecified	75		65		84		-24.7	-0.1
Pork, fresh, loin, center rib (roasts), bone-in, separable lean only	Baked or Roasted, unspecified	74		70		78		-27.1	2.3
Pork, fresh, loin, country-style ribs, separable lean only	Braised	71		65		79		-33.1	4.4
Pork, fresh, loin, leg cap steak, boneless, separable lean and fat	Broiled or Grilled	81		81		81		-19.5	0.2
Pork, fresh, loin, sirloin (chops), bone-in, separable lean and fat	Braised	73		68		79		-27.0	0.1
Pork, fresh, loin, sirloin (chops), bone-in, separable lean only	Braised	74		72		77		-28.0	0.7
Pork, fresh, loin, sirloin (chops), boneless, separable lean and fat	Braised	76		61		87		-22.7	0.1
Pork, fresh, loin, sirloin (chops), boneless, separable lean and fat	Broiled or Grilled	79		73		94		-23.2	0.1
Pork, fresh, loin, sirloin (chops), boneless, separable lean only	Braised	75		69		80		-24.8	0.7
Pork, fresh, loin, sirloin (chops), boneless, separable lean only	Broiled or Grilled	77		70		81		-23.0	0.8
Pork, fresh, loin, tenderloin, separable lean only	Baked or Roasted, unspecified	80		74		84		-20.7	0.5
Pork, fresh, loin, top loin (chops), boneless, separable lean and fat	Braised	73		62		84		-24.9	-0.9
Pork, fresh, loin, top loin (chops), boneless, separable lean and fat	Pan-fried	77		60		85		-22.2	-0.9
Pork, fresh, loin, top loin (chops), boneless, separable lean only	Broiled or Grilled		79	73		83		-21.6	1.3
Pork, fresh, loin, top loin (chops), boneless, separable lean only	Braised		74	71		77		-24.9	-0.3
Pork, fresh, loin, top loin (chops), boneless, separable lean only	Pan-fried		78	76		80		-22.3	0.1
Pork, fresh, loin, top loin (roasts), boneless, separable lean only	Baked or Roasted, unspecified		79	73		86		-21.3	0.9
Pork, fresh, shoulder breast, boneless, separable lean and fat	Broiled or Grilled		80	80		80		-20.9	0.2
Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean only	Braised		65	61		73		-36.4	2.9
Pork, fresh, shoulder, arm picnic, separable lean and fat	Braised		74	70		78		-19.0	-0.8
Pork, fresh, shoulder, arm picnic, separable lean only	Braised		75	73		78		-28.0	-2.8
Pork, fresh, shoulder, petite tender, boneless, separable lean and fat	Broiled or Grilled		82	82		82		-18.2	-0.5
Pork, fresh, spareribs, separable lean and fat	Baked or Roasted, unspecified		76	68		79		-22.9	0.2
Pork, fresh, variety meats and by-products, chitterlings	Poached, Simmered or Stewed		39	39		39		-49.9	-8.8
Pork, fresh, variety meats and by-products, feet	Poached, Simmered or Stewed		36	36		36		-42.6	-6.9
Pork, fresh, variety meats and by-products, stomach	Poached, Simmered or Stewed		69	69		69		-24.8	-5.1
Pork, ground, crumbles, high fat (>27%)	Panbrowned		66	56		81		-27.9	-6.5
Pork, ground, crumbles, low fat (<10%)	Panbrowned		68	61		74		-31.7	-0.2
Pork, ground, crumbles, medium fat (10%-27%)	Panbrowned		67	62		75		-30.3	-1.8
Pork, ground, patty, high fat (>27%)	Broiled or Grilled	69		65	72		-25.3		-6.6
Pork, ground, patty, low fat (<10%)	Broiled or Grilled	68		64	70		-32.7		0.2
Pork, ground, patty, medium fat (10%-27%)	Broiled or Grilled	68		66	69		-26.7		-1.9
Turkey sausage, fresh	Broiled or Grilled	77		77	77		-20.1		-0.01
Turkey, all, giblets	Poached, Simmered or Stewed	64		62	66
Turkey, gizzard, all classes	Poached, Simmered or Stewed	85		85	85		-14.3		-1.3
Turkey, heart, all classes	Poached, Simmered or Stewed	76		76	76		-21.7		-1.3
Turkey, liver, all classes	Poached, Simmered or Stewed	83		83	83		-15.2		0.6
Veal, variety meats and by-products, liver	Braised	69		69	69		-29.6		-0.5
Veal, variety meats and by-products, liver	Fried in pan, Sauteed, or Stir-fried	68		68	68		-30.4		-0.5