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There is so much to worry about and plan when you are hosting a party or a barbeque or just having your family over for some roast. You need to pick up the best recipe, get your tools and stove ready, picked the wood chips you’ll be using, well the list is endless. And to top it all guessing the amount of food you need to buy. Especially the right amount of meat to buy can be a real pain. And if you try to imagine how much meat per person you are going to need, you will either end up with too many leftovers or run out of meat. The guesswork has to be replaced with planning and a few simple calculations. The best tip I can share is to plan the entire menu with all possible details before you set out to estimate the quantity of meat you’ll need. This will ensure that you have a better idea of how you are going to serve the chicken and help make your calculations and estimations more accurate. Your choice of side dish that influences the amount of meat you will need. With a side dish of lasagne, pasta or mashed potatoes you don’t need too much meat. But if you plan to serve turkey as the hero and go for pork ribs or a steak with a few veggies on the side. Also, remember that lunch portions tend to be smaller compared to dinner, by about 5%.
An average adult will eat about 1 pound of food. Hence a good rule of thumb is to go with 1/2 a pound or 8 ounces of meat per person. This is when the meat is your main dish. You can adjust the amount by increasing it for teenagers and decreasing it for younger kids. This estimate is for raw meat only. You would already know that all meats lose moisture and fat. On an average yield for chickens will be anywhere between 25-40% after cooking. Returns depend upon the choice of meat, the choice of cut and the method of preparing too. Meats with high-fat content tend to have lower yields.
A quick guide to estimate after cooking yields of different meats and cuts
- Whole chicken – 35%
- Whole turkey – 50%
- Brisket (both point and flat) – 43%
- Brisket (only flat) – 52%
- Pork Loin – 65%
- Pork ribs (baby back ribs) – 50%
- Beef (ground) – 85%
- Fish – 30%
Let us move on to finding out actual quantities of meat you will need to buy. Once you have an amount estimated you can mark up for additional guests or markdown as required. I tend to mark up, as a few leftovers are always welcome. For detailed knowledge on yields, you can refer to this USDA guide.
How much chicken per person
Estimate about 4 to 5 ounces of chicken per person. Keep in mind that 10 ounces of uncooked chicken will give you about 6 1/2 ounces of cooked meat. And boneless thighs will provide you with about 5 1/2 ounces so, shop accordingly. For chicken, you can also calculate by pieces instead of weight. If chicken is not the main dish and you are serving you will need about 1.5 parts per person. For chicken thighs keep about 2 per person for adults and guests who are big meat eaters. For others, one chicken thigh per person should be enough.
Similarly, keep two drumsticks per person for adults and big eaters and one for kids and the rest. If I am serving chicken wings as the main dish, I keep about 4-6 pieces per person. If you plan to have some other appetizers too then 2-3 pieces per person will do. If your calls for a whole chicken then calculate the quantity keeping in mind that a whole chicken will be good for 4-6 people.
How much turkey per person
We generally do not serve turkey on its own. It is always with sides, dressings or gravy. Estimate about a pound for each guest as a turkey typically gives a yield of about 50%. So an average 12-pound turkey can work well for 12 people. But most of your guests will prefer a slice of the breast meat over the leg or the wings. If you are planning to have, some leftovers go for 1.5 pounds estimate per person. So the forecast for the 12-pound turkey will be 8-10 people.
How many steaks per person
Cooking steak is always tricky and if it turns out well is still a crowd pleaser. As you start to calculate how many pounds of meat per person when cooking steaks, follow the rule of thumb of preparing 8 ounces per person. But this is just the starting point, the portion size per person will also depend upon the kind of steak you are cooking. For a cut that gives a yield of about 70% like a bone-in steak, you might need about 16-17 ounces or one pound per person for adults with a reasonable appetite. An average of 14 ounces is a good bet for boneless steak.
How much brisket per person
For something like a brisket that loses a lot of fat and moisture, and taking into account the trimming the yield is about 50%. A safe bet is to get 2 pounds per person so that you will be able to serve about 6-8 ounces after cooking. If you are like me and don’t mind a few leftovers for breakfast sandwiches, go with this estimate.
How much beef tenderloin per person
Beef tenderloin is an expensive and lean cut. With very little fat and hence the shrinkage is low and the yield high. 8 ounces of raw meat should be good per person. For cooked meat, it will yield about 6 ounces.
How much rib roast per person
To serve your guests 12 ounces of prime rib roast, you will need to get about 1 pound of raw meat. This cut will give you about 50% yield.
How much pork per person
Pulled pork is always a favorite with everyone at the barbeque. For pulled pork, you will need about 6 ounces of cooked meat per person. You will get around 35% to 50% yield after cooking. So plan to buy double the amount of raw meat. For every person by 6*12 ounces of raw meat. In case there is going to be more meat items for the guests, you will need fewer quantities. How do you plan to serve it will also play a role in the amounts you are going to need. For small buns, 4 ounces of pulled pork is enough whereas each slider will take up to 6 ounces of meat.
How much fish per person
For both fish fillet and fish, steaks estimate between 5-8 ounces per person. If you are expecting some big eaters go back to the golden rule of having 8 ounces per person and simplify your calculations. If you are planning to serve pan-dressed fish keep about 8 to 12 ounces per person. Fish tend to yield about 30%. So take about two fillets per person on an average, or between 10.5-12 ounces of raw fish per person.
How much rib roast per person
When estimating for ribs, I generally go with the number of ribs and not weight. As you would expect the portions will depend upon the cut, you are cooking with. While both spare ribs and baby backs have about 13 ribs on. Rack. But the baby backs weigh only about 1.5 to 2 pounds and also have smaller bones. For the baby back cut, ribs are about 3-6 inches long and are suitable for two people. Spare ribs, on the other hand, are more significant and weigh more. They are about 2.5 pounds in weight and can serve up to 3-4 people.
How much lamb per person
The yield for lamb is greatly influenced by your choice of cut. Eleven ounces of raw lamb chops will give you about 5 ounces of cooked meat (about 45% to 50%). And about 8 ounces of lamb leg (boneless) will yield about 5 ounces when cooked. Lamb leg with bone-in will give you about 5 ounces from 11 ounces of raw meat. For lamb leg off the bone, you will need about 8 ounces per person. And for lamb leg bone-in you’ll need about 11 ounces per person.
The above recommendations will put you in good stead to calculate how many pounds of meat per person you should buy for your next party. Before you start estimating and calculating, get your entire menu organized. Another important aspect is to pay attention to your guest list and have a fair estimation of their appetites and preferences. A guest list with a teenager will need you to bump up your meat requirement estimates.
Whereas one with vegetarians or kids will need you to bump up your sides or appetizers. If you are planning hearty sides go a little easy on meat portion estimates. Same goes for a menu with a good number of appetizers, the main meat-based dish quantities needed will be lower. And in case you plan to serve more than one type of meat, just divide your portion size by the number of friends you plan to serve.
How many pounds of meat per person you need, can be best mastered with experience and planning. With experience, you will develop your estimates and will know just the right quantity for each type of meat. While I use the 8-ounce rule, here’ another quick formula you can use. When you plan to have meat as your main dish just multiply the number of guests with 0.75.
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