Meat Per Person Calculator
Calculate exactly how much meat you need for any event. Perfect for parties, BBQs, catering, and meal planning.
Calculate Meat Portions
Meat Portion Guidelines
Standard Portions (Cooked, Boneless)
| Meal Type | Per Person | Description |
|---|---|---|
| Main Course | 150-200g | Protein-focused meal |
| With Sides | 120-150g | Balanced plate |
| Buffet Style | 100-120g | Multiple proteins |
| Appetizer | 60-80g | Starter portion |
Cooking Shrinkage by Meat Type
- Chicken: 25% shrinkage (buy 33% more raw)
- Beef: 30% shrinkage (buy 43% more raw)
- Pork: 30% shrinkage (buy 43% more raw)
- Fish: 20% shrinkage (buy 25% more raw)
- Lamb: 32% shrinkage (buy 47% more raw)
Pro Catering Tips
Always Buy Extra
Purchase 10-15% more than calculated to account for varying appetites, unexpected guests, and trim loss during preparation.
Consider Bones & Fat
Bone-in cuts require 40% more raw weight. Account for fat trimming which can add another 10-15% waste.
Mix Protein Varieties
For buffets, offer 2-3 protein options. Calculate 60% of guests will choose each option (overlap expected).
Time of Day Matters
Lunch guests typically eat 20% less than dinner guests. Adjust portions accordingly for timing.
Rest Before Carving
Let roasted meats rest 10-20 minutes before carving. This retains juices and makes slicing easier, reducing waste.
Plan for Leftovers
Having 10% leftovers is ideal for events. Too much waste is expensive, too little leaves guests hungry.
Frequently Asked Questions
How much meat do I need for 50 people?
For 50 people at a main course meal with regular appetites, you need approximately 7.5-10kg (17-22 lbs) of raw boneless meat. For bone-in cuts like ribs or chicken pieces, increase to 10.5-14kg (23-31 lbs). This accounts for cooking shrinkage and ensures everyone is well-fed.
What's the difference between raw and cooked meat weight?
Meat loses 20-32% of its weight during cooking due to moisture and fat loss. Beef and pork lose about 30%, chicken 25%, and fish 20%. Always buy based on raw weight but plan servings based on cooked weight. For example, 1kg raw chicken yields about 750g cooked.
How do I adjust portions for children?
Children under 12 typically eat 40-60% of adult portions. For 10 adults and 10 kids, calculate for 14-16 adult portions total. Teenagers eat adult portions or more, especially boys aged 13-18.
Should I reduce portions if serving multiple proteins?
Yes. For buffets with 2 proteins, calculate 60-70% of full portions per option. With 3+ proteins, calculate 50% per option. Not everyone tries everything, but there's overlap, so don't simply divide portions by number of options.
How much BBQ meat per person?
BBQ typically requires more raw meat due to longer cooking times and more moisture loss. Plan 250-300g raw per person for bone-in cuts (ribs, chicken legs), or 180-220g for boneless. Add 15% extra for BBQ due to higher shrinkage and the "BBQ appetite factor."
What if I'm serving both meat and fish?
For surf and turf events, calculate 70% portions of each protein. For example, if standard meat portion is 150g, serve 105g meat + 105g fish per person. Many guests will choose one or the other, not both.
How long can I store cooked meat?
Cooked meat stays fresh in the refrigerator for 3-4 days when properly stored in airtight containers. Freeze for up to 3 months. Cool quickly after cooking (within 2 hours) to prevent bacterial growth. Reheat to 75°C (165°F) internal temperature before serving.
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