Meat Per Person Calculator
Calculate how much meat to buy per person for any gathering.
Covers beef, chicken, pork, fish, and more with bone-in adjustments.
Planning the right amount of meat for a gathering is one of the most common cooking questions. Too little and guests leave hungry; too much and you’re left with a week’s worth of leftovers. The correct amount depends on the type of meat, whether it’s bone-in or boneless, how it’s served, and the appetite level of your guests.
Standard Serving Size Guidelines
As a general rule, plan for the following amounts of raw, boneless meat per adult:
- Main dish (the primary protein): 170–230g (6–8 oz) per person
- Secondary dish (with other proteins or large sides): 115–170g (4–6 oz) per person
- Appetizer or slider format: 57–85g (2–3 oz) per person
Bone-In Adjustment
Bone-in cuts contain significant non-edible weight. You need to buy considerably more bone-in meat than boneless to get the same amount of actual food:
| Cut | Buy This Much Per Person |
|---|---|
| Boneless chicken breast or thighs | 170–200g (6–7 oz) |
| Bone-in chicken pieces | 280–340g (10–12 oz) |
| Boneless beef roast | 170–230g (6–8 oz) |
| Bone-in beef ribs | 340–450g (12–16 oz) |
| Pork chops (boneless) | 170–200g (6–7 oz) |
| Pork ribs (bone-in) | 450–500g (16–18 oz) |
| Fish fillets (boneless) | 140–200g (5–7 oz) |
| Whole fish | 300–400g (10–14 oz) |
Cooking Loss (Shrinkage)
All meat loses weight during cooking due to moisture evaporation and fat rendering. Common shrinkage rates:
- Ground beef: 25–30%
- Chicken breasts: 20–25%
- Beef roast: 25–35%
- Pork ribs: 30–40%
- Fish: 15–20%
The calculator uses raw weight figures which automatically account for expected cooked portions.
Appetite Considerations
Children typically eat 50–70% of an adult portion. Heavy eaters or athletes may need 30–40% more. If serving many side dishes, you can reduce meat quantities slightly.