Meat ratios

If you have a half pound (cooked weight) per person TOTAL of meat, you'll be fine.

I agree with Joel. Many will take less than a 1/2 pound with an ample amount of side dishes available. This will offset those who might go back for seconds. Always place the carving station at the end of the buffet line.


Also keep in mind that people ALWAYS tend to overfill their plates with more than they can eat. Use a smaller 8" plate and prevent excessive waste, they can always go back for seconds.

My own family aside, most suggestions I've seen are in the 1/4-1/3# range. Just make sure the sides go out before you let the animals at the meat, or they will descend like locusts and your ratio won't mean anything.

i know it can be scary, but the suggestion above of 1/4 to a 1/3 is actually right in line with my experience of routinely cooking for crowds ranging to 60-200 people.

and honestly, closer to 1/4 per person is really a bit more accurate when you have lots of sides......BUT, i would always rather have too much than too little, so I typically settle on the 1/3 pound of finished meat per person for these events.

and that assumption is made on the belief that the mix will be male and female and "normal" eaters......in other words, if you are cooking for a high school football team then 1/2 pound of better would be more in line......so you got to know your room, so to speak.