Food weighing and tracking

I try to use the best data that I have available, reflecting the food in as close a form to how it is being eaten - sometimes that's pretty close and sometimes not. The database I use is quite good with a lot of the more common meats, with entries like "steak broiled w 1/4" fat, but lean only eaten", or "lean and fat eaten", or "85% ground beef, cooked yield from 1/2 lb raw" which let you get very close. Other, less common meats like venison or boar, I go with the raw figures and the raw amount that I started with and call it close enough.

A good scale is our best friend, as it makes it easy to weigh what goes on the plate at the beginning and what's left at the end.