Planning your summer blowout but asking yourself, “How much meat per person?”
It’s easy to feel overwhelmed when feeding a large group of people or even just a typical family weeknight dinner. Serving too little meat will leave people hungry for more, while too much meat will leave you feeling overworked and not knowing what to do with all of it. Never mind the trips to the grocery store!
By purchasing meat in bulk, you’ll have your meat cuts ready to go in the freezer! All you need to do is calculate what you need, defrost what you have, and you’re ready to start cooking.
If you’re a fan of summer grilling, download our Summer Grilling Recipe Book! You’ll find recipes for keeping your family happy all summer!
How much meat per person?
If meat is the central part of your dish, you will most likely want 1/2 of a pound per person. When cooking for 8 people, you’ll want 4 pounds of meat. On a typical week night when you’re cooking for just 2, 1 pound of boneless meat should be sufficient.
If you’re grilling short ribs, consider that the bones can be larger than other rib cuts. This will contribute to the pounds you are weighing. Try serving 3/4 of a pound per personto factor in the extra weight. If you’re dishing up some ground beef for taco night, ¼ of a poundper person should be sufficient.
You might want to consider ¾ of a pound for those with heartier appetites. A half a pound might not be enough. Similar thinking with children, who tend to have smaller appetites. Think about cooking half the portion you would for an adult (except for teenagers, who tend to eat more than anyone!). Demographics play a more significant role in meal prepping than you might think.
The graphic below is an excellent place to start when planning your meals for different types of meat:
With a larger group, consider the number of adults and children when planning your meal. This will determine if you need a half or a quarter pound of meat per guest. If you’re feeding 20 people and are unsure about age ranges, 10 or more pounds of meat is a great place to start.
When measuring weight, you will also want to determine if your meat has bones. Some times we forget a rack of ribs or a bone-in steak contain more than just meat. This means less meat per guest as the bones occupy space, so plan accordingly. Uncle Al might eat a whole rack of ribs himself while Aunt Pearl may only eat two ribs, and your teenage cousin will demolish anything that’s left on the table.
A cooked rib bone will weigh about ½ a pound without meat, so consider adding an extra ½ to ¼ pound per person. A steak bone can make up about 30% of your total steak weight. Adding about another half-pound will ensure no guest leaves hungry.
Whether you’re feeding your family, close friends, or a herd of people, plan accordingly but make a little extra just in case. And here’s a party-pro tip – cook a bit more than you think you need and give your guests the leftovers as they leave. Karin always says, “Feed ‘em right, and nobody goes hungry.”
When Meat Is the Main. When cooking something like steak, turkey or pork, where meat is the main dish of the meal and paired with a few side dishes, we recommend about 1/2 pound (eight ounces) per person, or up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers.
With a larger group, consider the number of adults and children when planning your meal. This will determine if you need a half or a quarter pound of meat per guest. If you're feeding 20 people and are unsure about age ranges, 10 or more pounds of meat is a great place to start.
Two servings, or 6 oz., of lean meat (poultry, fish, shellfish, beef) should be a part of a daily diet. Measure the right amount with your palm. One palm size portion equals 3 oz., or one serving.
Use calculator to help determine how much meat to buy.
A question we often get is “How much meat do I need?” The starting rule of thumb is: Boneless Meat: 1/2 lb. per person for adults and 1/4 lb. per person for children.
- Red meat: less than 2 servings per week. - White meat: 2 servings per week. - Eat red meat in smaller quantities and less frequently. - Processed meats are to be eaten only occasionally.
For burgers it depends on how many people are being fed. Generally, a pound will feed 4 people (4 ounces per burger). Multiply 4 ounces by how many people you're cooking for & that is how much you need. Eight people would equal 32 ounces or 2 pounds of meat.
How much steak should I buy per person? The answer to this question entirely depends on how you're planning your meal. If the ribeye is the main event, then you'll want to have about ½-pound per person (about 8 ounces each).
A good rule of thumb is to allow 1lb of meat (before cooking) per person, not counting small children who will obviously eat less. It's better to have too much than not enough - you can always use leftovers.
Beef provides protein, vitamins and minerals. A typical serving size for beef and other meat is 3 ounces, which is about the size of a deck of cards. A 3-ounce serving of lean ground beef has about 180 calories, 10 grams of fat and 15 percent of the daily recommendation for iron.
So we can say that an average family of four consumes about 888 lbs of meat in a year (or 74lb per month). To capture a wider range, we can also say it is somewhere between 700 and 1000lbs of meat.
As a general rule of thumb, plan for the following portion sizes: For buffet-style events: Estimate about 1/2 to 3/4 pound of meat per person. For plated dinners: Plan for approximately 6 to 8 ounces of meat per person.
If it's 20 people eating burgers, you'll need 5 lbs. If it's 20 people eating rib eye, then 10–20 lbs should be about right. Add more if you'll be serving seconds. How much ground beef do you need to feed 30 people Sloppy Joes?
If you currently eat more than 90g (cooked weight) of red or processed meat a day, it is recommended that you cut down to 70g. Red meat includes beef, lamb, mutton, pork, veal, venison and goat. Processed meat is any meat that has been preserved by smoking, curing, salting or adding preservatives.
The most popular and well-known portion is the center cut, which is often referred to as filet mignon. The larger end of the tenderloin, known as the butt end or head of the tenderloin, is the thickest part of the muscle. It is located closer to the rear of the animal and is known for its robust flavor.
The general rule of thumb is to raise 1/4-1/2 pounds of meat per person per day. This equates to 1.75-3.5 pounds of meat per person per week. So, a family of four would require 7-14 pounds of meat per week, or 364-728 pounds of meat per year.
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