Allow about 0.25kg (250g) of boneless raw meat or 0.35kg (350g) of bone-in meat per adult for a main meal, and around 0.4kg to 0.5kg per person for a barbecue with several meats.
Those two figures cover most meals, and the tables below scale them from one guest to 100.
This guide gives serving sizes in kilograms and grams for steaks, roasts, barbecues and catering, explains why raw weight matters, and shows how to adjust for kids, appetites and sides.
How much meat per person in kg: the quick answer
For a main course, plan on about 0.25kg of boneless raw meat or 0.35kg of bone-in meat per adult. That single rule covers most situations, and you only need to nudge it up or down depending on appetites, the cut, and how much else is on the table.
The figures below are raw weights, since that is what you buy. Most meat loses roughly a quarter of its weight during cooking, so a 250g raw serve lands closer to 190g on the plate.
| Situation | Boneless raw meat per adult | Notes |
|---|---|---|
| Everyday dinner | 0.2kg to 0.25kg (200g to 250g) | A light to standard main |
| Hearty meal or big eaters | 0.3kg to 0.35kg (300g to 350g) | Steak lovers and active appetites |
| Barbecue, mixed meats | 0.4kg to 0.5kg in total | Across all the meats combined |
| Buffet or catering | 0.25kg to 0.3kg | When several dishes are served |
| Children | About 0.125kg | Roughly half an adult serve |
Meat per person by numbers: how many kilograms to buy
To turn a headcount into kilograms, multiply the number of guests by 0.25kg for boneless cuts, 0.35kg for bone-in cuts or 0.45kg for a barbecue with several meats. The table below does the maths for groups from one to 100.
Use the boneless column for steaks, mince, boneless roasts and diced meat, and the bone-in column for cuts like a leg of lamb, bone-in roasts or chops. Round up to the nearest pack size and treat any extra as tomorrow's lunch.
For 20 or more guests, buying a whole primal by the box usually works out cheaper per kilo, and the bulk packs and whole primals range sells every cut in boxes from about 6kg to 40kg.
| People | Boneless (0.25kg each) | Bone-in (0.35kg each) | BBQ, mixed meats (0.45kg each) |
|---|---|---|---|
| 1 | 0.25kg | 0.35kg | 0.45kg |
| 2 | 0.5kg | 0.7kg | 0.9kg |
| 4 | 1kg | 1.4kg | 1.8kg |
| 6 | 1.5kg | 2.1kg | 2.7kg |
| 8 | 2kg | 2.8kg | 3.6kg |
| 10 | 2.5kg | 3.5kg | 4.5kg |
| 15 | 3.75kg | 5.25kg | 6.75kg |
| 20 | 5kg | 7kg | 9kg |
| 25 | 6.25kg | 8.75kg | 11.25kg |
| 30 | 7.5kg | 10.5kg | 13.5kg |
| 40 | 10kg | 14kg | 18kg |
| 50 | 12.5kg | 17.5kg | 22.5kg |
| 100 | 25kg | 35kg | 45kg |
Serving sizes by cut
Different cuts carry different amounts of bone, fat and moisture, so the right portion shifts from one cut to the next. A lean fillet feeds more people per kilo than a fatty brisket that renders down as it cooks.
The table below is a practical starting point for the most common cuts. For slow-cooked cuts like brisket and pork shoulder, the bigger raw weight reflects how much they shrink as they slow cook in the oven.
| Cut | Raw per person | Good to know |
| Steak, boneless | 250g to 300g | Usually one steak per person |
| Roast beef, boneless | 250g | Add a little for leftovers |
| Roast beef or lamb, bone-in | 350g | The bone adds weight, not servings |
| Brisket | 400g to 500g | Can lose up to half its weight |
| Pulled pork, shoulder | About 400g | Yields roughly 200g cooked |
| Beef mince | 150g sauced, up to 250g standalone | Depends on the dish |
| Sausages | 2 to 3 per person | Around 150g to 200g |
| Chicken, bone-in | 350g | Breast fillet, 150g to 200g |
How much meat for a barbecue
For a barbecue, allow 400g to 500g of raw meat per adult across all the meats combined, not per type. The most common mistake is adding a full serve of sausages, a full serve of steak and a full serve of chicken, which leaves you badly over-catered.
When you serve several meats, reduce each one so the total lands in that range. A typical spread might be two sausages, a piece of steak and a skewer per person. Firm favourites like a good steak are worth prioritising, and choosing the best steak for a BBQ comes down to the cuts that hold up best on the grill. Remember that sides such as bread, salads and corn fill plates too.
How much meat for a roast dinner
For a roast, allow 350g of bone-in meat or 250g of boneless meat per adult, then add a little for seconds and leftovers. The bone in a standing rib roast or leg of lamb carries weight but no servings, so working out how much roast beef per person starts with whether the joint is boneless or bone-in.
Catering for a crowd: 10 to 100 people
When catering for a crowd with several dishes, drop each protein to around 200g to 250g per adult, since people spread their plates across the options. Decide first whether you are serving a plated main or a buffet, since catering quantities per person depend on the service style more than the headcount.
Adjusting portions: kids, appetites and sides
Adjust the standard 250g serve up or down depending on who is eating and what else is on the table. A headcount alone rarely tells the whole story.
As a guide, count young children as roughly half an adult serve, at about 125g each. Add 100g per head for a hungry crowd or a meat-focused menu, and take off around 20 per cent when the sides are generous, since heavy salads, bread and potatoes do a lot of the filling. Teenagers often eat as much as adults, so plan for full serves there.
Buying the right amount without waste
Buy slightly more than your headcount suggests, then freeze the surplus rather than risk running short. A little extra costs far less than the stress of a table that runs out.
Meat portions well and stores well, so buying with a small buffer is smart rather than wasteful. If you are feeding a crowd on a budget, the cheapest beef cuts that still taste great stretch the spend further.
Anything you do not use will keep for months in the freezer, so it is worth knowing how long you can freeze meat before the surplus goes in. When you are ready to order, you can browse the full range of cuts and have them delivered chilled.
Conclusion
Getting the portion right comes down to one figure: about 0.25kg of boneless or 0.35kg of bone-in raw meat per adult, adjusted for the cut, the occasion and the appetites at the table.
Plan with the tables above, buy with a small buffer, and freeze what is left. When you need quality cuts delivered, Cost Cut Meats makes it simple.
