# calculating the weight and thickness

**URL:** <https://community.anovaculinary.com/t/calculating-the-weight-and-thickness/7036>\
**Category:** Anova Precision® Cooker\
**Created:** [May 17, 2017, 10:25pm UTC](https://community.anovaculinary.com/t/calculating-the-weight-and-thickness/7036 "2017-05-17T22:25:14Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![jo2](https://avatars.discourse-cdn.com/v4/letter/j/ad7895/32.png) [@jo2](https://community.anovaculinary.com/u/jo2)\
**Post date:** [May 17, 2017, 10:25pm UTC](https://community.anovaculinary.com/t/calculating-the-weight-and-thickness/7036/1 "2017-05-17T22:25:14Z")

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Is there a formula for calculating the weight and thickness of the meat for cooking sowide

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [May 17, 2017, 10:38pm UTC](https://community.anovaculinary.com/t/calculating-the-weight-and-thickness/7036/2 "2017-05-17T22:38:26Z")

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For sous vide, the weight isn’t important. Thickness is what counts. Serious Guide has a really great guide on this: [Sous Vide Steak Guide | The Food Lab](http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html)

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**Author:** ![Brian1](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Brian1](https://community.anovaculinary.com/u/Brian1)\
**Post date:** [May 17, 2017, 11:51pm UTC](https://community.anovaculinary.com/t/calculating-the-weight-and-thickness/7036/3 "2017-05-17T23:51:16Z")

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Check the reply I left you at the other site you posted this question at.