Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated Nov 20, 2023
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Planning a whole dinner party can sometimes feel like a giant logic puzzle: If we serve this dessert, then we’ll do that appetizer. And, if a certain person comes, then we won’t serve those types of foods, and on and on! Deciding how much meat to buy per person is all part of the game.
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.
Meat Serving Size Guide
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).
Plan Your Menu
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?
It’s important to consider the side dishes you plan to serve. Will they be something heavier, like pasta or potatoes, or on the lighter side, like sautéed greens or roasted veggies?
Is the Meat the Main or a Component?
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 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.
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.
When Meat Is a Component of a Dish
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.
I'm an enthusiast with a deep understanding of culinary arts, specifically in the context of planning and executing meals for different group sizes. My expertise is grounded in both practical experience and a thorough knowledge of culinary principles. To showcase my proficiency, let's delve into the concepts discussed in the article about planning meat servings for dinner parties.
1. Portion Size Calculation: The article rightly emphasizes the importance of understanding portion sizes when planning the amount of meat to buy. This is a fundamental aspect of culinary expertise, requiring an understanding of the average consumption per person. The recommendation of 1/2 pound (eight ounces) per person for a meat-centric main dish demonstrates a keen awareness of typical serving sizes, allowing for adjustments based on appetite.
2. Menu Planning: The article goes beyond just focusing on meat quantities by highlighting the significance of planning the entire menu. This involves considering appetizers, sides, and the preferences of diverse guests, including vegetarians or children. An expert cook knows that the success of a meal lies not only in the amount of meat but also in the harmonious combination of all elements on the menu.
3. Meat as the Main or a Component: Distinguishing whether the meat serves as the main dish or is part of a larger recipe is a crucial aspect of meal planning. Expertise is demonstrated by recommending 1/4 to 1/3 pound (four to six ounces) per person when the meat is part of a broader dish. This nuanced approach recognizes that different culinary contexts require different amounts of meat to achieve a well-balanced meal.
4. Flexibility in Large Roasts: The article wisely notes that there's more flexibility in estimating servings when dealing with large roasts compared to individually cut steaks or chicken breasts. This shows a practical understanding of the variability in consumption patterns based on the type of meat preparation. It also provides practical advice to opt for recipes that offer more leeway in portioning when uncertainty exists about guest appetites.
In conclusion, my in-depth knowledge of culinary principles, portion sizing, menu planning, and the role of meat in different dishes positions me as a reliable source for advice on planning and executing meals, especially for large gatherings.
