Easy Meat Math
It's simple to figure how much meat you'll need for a party. Use our meat math chart and follow these simple tips:
- Weights listed are for the food as purchased, including bone and/or skin if applicable, and are meant as guidelines only.
- Amounts are based on Canada's Good Guide to Healthy Eating recommended intake serving - 4oz. raw or 3oz. cooked meat without bone or fat.
- Add a few extra servings to have enough for second servings or leftovers.
- Round up as you multiply - it's better to have a little extra than to run out. Any unused meat, either raw or cooked, can be frozen for another use.
Meat Math Chart
| Meat |
Per Person |
4 People |
12 People |
40 People |
| Lean or Extra Lean Ground Meat |
1/4 lb. |
1 lb. |
3 lb. |
10 lb. |
| Spareribs |
1 lb. |
4 lb. |
12 lb. |
40 lb. |
Steak - boneless
tenderloin, rib-eye, sirloin |
1/4 lb. |
1 to 1-1/2 lb. |
3 lb. |
10 lb. |
| Steak - T-bone |
6 oz. |
1-1/2 lb. |
4-1/2 lb. |
15 lb. |
| Chicken - boneless |
4 oz. |
1 lb. |
3 lb. |
10 lb. |
| Chicken - bone-in |
1 to 2
pieces
1/2 lb. |
2 lb. |
6 lb. |
20 lb. |