When you cook meat, it loses water, so yes, it will have more protein per gram because it's more... concentrated, if that makes sense. A pound of raw ground beef might only make 0.8 lbs of cooked ground beef (that's a guess, I've never weighed it).
But, you usually also lose some fat, because even if you aren't draining the meat some of the fat sticks to the pan and some may even splatter out, which I'm guessing is why they found the fat to stay the same rather than go up like the protein.
The weight after cooking is going to depend on how long you cook it (and therefore how much water it loses) so the most accurate thing is to weigh it before you cook it and use the raw meat entry. Though I imagine even that will vary a bit depending on how the farmer/butcher/store handled the meat along the way.