@Linda,
I’m glad that helped. I intended to add one more thing. I will now.
To help you visualize. Remember we started with the (30% bone) chicken drumstick? I suggested looking at this as 3/10s of a meal, right?
So you’d add two roughly equal sized portions that would also be 3/10s of a total meal (each), so 6/10s together, plus the 3/10s from the drumstick to get 9/10s. With me?
Now you need the last 1/10. The organs. The easiest way “to see that” (meaning no scale) is to picture what one of those 2 meat portions would look like if they were cut into thirds. One-third of a single meat portion (one of the two meat portions) is 10% of a meal.
Looking at meal building this way help make meal balancing easy.
I happen to pack my meat portions in “snack-sized” ziplock bags, that are then packed by type in larger ziplocks. This makes it easy for me to grab “portions” and to keep meals roughly balanced.
I hope this helps you.
Best,
Bill
