🥩 Meat Portion Calculator
Tell it how many people, which meat, bone-in or boneless, and how hungry the table is — and get the raw weight to buy, the per-person amount, and the cooked yield you'll actually serve.
🥩 Beef (steak / roast) for 4 people
Assumes about 25% cooking shrink. Buy a little over if you want leftovers or generous seconds.
A planning estimate only. Actual yield depends on the cut, how much fat and bone it carries, trimming, and cooking method. General educational guidance — for storage, handling, and safe cooking, follow food-safety authorities (USDA/FSA).
Buy raw, serve cooked
The classic mistake is buying the finished portion size and ending up short. Meat shrinks as fat renders and water evaporates, and bone-in cuts hide inedible weight, so the raw purchase always runs ahead of what reaches the plate. Getting this right saves money and a mid-dinner scramble.
Think about the menu, too. A meat that shares the plate with plenty of sides needs a smaller portion than a steak-and-chips main; a grazing barbecue with several proteins needs less of each. Adjust the appetite setting to match the occasion, and round up when leftovers would be welcome.
❓ Frequently Asked Questions
How much meat per person should I buy?
As a rough guide, aim for about 170 g (6 oz) of cooked boneless meat per person for a main course. Because meat shrinks as it cooks, that means buying roughly 225 g (½ lb) of raw boneless meat per person — and more for bone-in cuts, big eaters, or a meat-forward menu. This calculator does that maths for you.
Why do I buy more than people will eat?
Two reasons. Cooking shrink: meat loses about 20–30% of its weight to rendered fat and evaporated water, so raw weight is always higher than what lands on the plate. Bone: bone-in cuts include weight you can't eat, so you buy extra to end up with the same amount of meat.
How much extra for bone-in cuts?
It depends on the cut — a bone-in ribeye carries far less bone than a whole chicken or a leg of lamb. The calculator applies a per-meat bone factor (roughly 30% more for beef and pork, up to 50% more for poultry and lamb) so bone-in and boneless both leave you with the same edible portion.
Should I plan for leftovers?
If you want them, yes — set the appetite to hearty, add a guest or two, or simply round the raw weight up. Roasts in particular are worth buying big: leftover cold roast beef, pork, or chicken makes excellent sandwiches, and larger joints cook more evenly.
Does this cover safe handling and storage?
No. This is general educational guidance for planning quantities, not a substitute for food-safety authorities such as the USDA or FSA. For safe thawing, storage times, and cooking temperatures, follow official guidance and use a calibrated thermometer.