What’s the Right Amount of Meat to Serve per Person?

How do you figure it out? The best way to approach this is to learn the typical portion size (per person) for the meat you plan to serve. Then, plan the rest of your menu and adjust accordingly. Whether you’re cooking for four people or 40 people, there’s an easy way to solve this math puzzle.

A lot of different factors can go into meat-buying puzzle, but it helps to start with a broad idea of what a typical portion size is for a given type of meat.

Now you can multiply the serving size by number of servings. For example, if you’re serving 6 people steak, you can plan on buying 4.5 pounds (or 72 ounces).

Now you have a general idea of how much meat you’ll need. But what else are you planning to serve? If this is a simple salad-main-dessert type menu, you’re probably good to go. If this meal is going to have appetizers and multiple sides, though, you’ll want to scale back the meat in proportion.

That’s why it’s helpful to plan your entire menu before you buy your meat. Work backwards by looking at what else you want to serve, how the meat is going to be used, and what kind of appetites you think your guests will have. Will some of the guests be children? Are any vegetarian or vegan?

Now that the menu is planned, what role does meat play in the meal? Is it the main part of the meal to be served along with sides and a salad, or is it part of a broader dish, like a ragout or curry?

Knowing the answer to this is crucial in determining just the right amount of meat to purchase and prepare.

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.

In other words, if you’re cooking for 10 people, you’ll want at least five pounds of meat total. For 20 people, plan to purchase 10 or more pounds of meat.

If the meat is part of a bigger dish, like pasta or curry, plan for 1/4 to 1/3 pound (four to six ounces) per person. That means you’ll want at least 2 1/2 pounds of meat if you’re planning to have 10 people over to dinner, and 5 or more pounds of meat if you’re cooking for 20 guests.

There’s usually a little more wiggle room in terms of number of servings with a large roast than there is with individually cut steaks or chicken breasts. If you’re really unsure about how much people will eat, stay away from dishes with those individual cuts and go for a recipe that gives more leeway for portioning.