I would say that 1/3 to 1/2 lb serving of meat is what to shoot for. Most folks will eat 1/3 lb of protein if there are sides. You have to work backwards from there and I would say a 60% yield is moderate. I would err on the heavy side with 1lb per serving raw material.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."