I weigh cooked meat because history repeats itself with me and I am not a good estimator. I can slide off either way, and I dont get crazy with it as its more of a paying attention thing for me

when I am out I dont worry at all, restaurant servings seem to be fairly constant here, a chicken breast, or a six ounce steak in the description for instance ( which will be raw weight, so 4 cooked) so I just go with the flow

I dont weigh anything else though, but cup measurements do intrigue me, as I use my big cup as a ladle half the time. As Im british I love the convenience of a cup in a recipe it is much less faffing about.

but as to what a cup of broccoli is I have no idea because I can cram in different amounts. So I veer towards lots and lots of vegetables and the cup can stay a ladle