How much roast beef per person? Allow about 250g of raw boneless beef per adult, or 350g for a roast on the bone, then add extra if you want leftovers.
Those figures match the allowances in our main serving size guide, and they are raw weights, because raw is the weight you pay for.
This guide scales them from 4 to 20 guests, explains why a roast shrinks, and shows which roasting cut feeds the most people for the money.
How Much Roast Beef Per Person in Grams?
Plan on 250g of raw boneless roast beef per adult for a standard roast dinner, then adjust for appetites, children and sides.
That 250g figure is the same boneless allowance used to work out how much meat per person for any main meal, so a roast slots straight into the wider plan.
Adjust it for the table. Count young children as about half an adult serve, roughly 125g each, and add around 100g a head for big eaters or a meat-focused menu. Teenagers usually eat a full adult serve.
Sides change the maths too. When the table is loaded with roast potatoes, Yorkshire puddings and salads, you can take off around 20 per cent, since the sides do much of the filling.
Leftovers deserve a plan of their own. Count each extra meal you want from the roast as an extra guest, rather than hoping a dinner-sized roast stretches. Leftover roast beef turns into sandwiches, salads and stroganoff through the week.
All of these figures are raw weights, so what reaches the plate weighs less, as the shrinkage section below explains.
Roast Beef for 4 to 20 People: Guest Count Table
Multiply your guest count by 250g of raw boneless beef, or by 350g for big appetites, to get the size of roast to buy.
| Guests | Standard (250g each) | Big appetites (350g each) | A Cost Cut Meats roast that fits |
|---|---|---|---|
| 4 | 1kg | 1.4kg | Half of one eye fillet (about 2.2kg whole) |
| 6 | 1.5kg | 2.1kg | A piece cut from a scotch cube roll or striploin |
| 8 | 2kg | 2.8kg | One whole eye fillet, about 1.8kg to 2.2kg |
| 10 | 2.5kg | 3.5kg | A piece of cube roll, striploin or rostbiff |
| 12 | 3kg | 4.2kg | Most of a 4kg AMG striploin or AMG cube roll |
| 15 | 3.75kg | 5.25kg | A whole 4kg AMG striploin, or a 6kg AMG rostbiff |
| 20 | 5kg | 7kg | A whole 5kg SR+ or Roam scotch cube roll |
Piece weights in the last column are raw and untrimmed.
Round up rather than down, especially for a Christmas roast, since a roast that runs short is harder to fix than one that leaves cold cuts. For six adults, a 1.5kg boneless roast is plenty, and for ten, 2.5kg covers standard appetites.
Our primals come as whole pieces or by the box, so cut the roast you need and freeze the rest for another dinner.
Raw vs Cooked Weight: Why Roast Beef Shrinks
Roast beef always weighs less cooked than raw, because moisture and rendered fat leave the meat in the oven and more juice runs out when you carve.
How much it loses depends on the cut, its fat cover and how far you cook it. For a sense of scale, the NHMRC's standard serve of lean red meat is 65g cooked, about 90 to 100g raw.
Doneness is the lever you control. On the Cost Cut Meats scale for roast beef internal temperatures, a roast finishes at 55 to 60C for rare, 60 to 63C for medium rare, 65 to 70C for medium and 75C for well done, taken out of the oven 3 to 5C early. The further you cook it, the more weight it gives up.
Safety sets the floor. The Food Safety Information Council recommends cooking whole cuts of beef to at least 63C with a 3 minute rest, and mince, sausages and rolled or stuffed roasts to 75C. Its own doneness chart lists 63C, 71C and 77C.
Juices also escape at the carving board, which is why resting the roast before slicing keeps more of them in the meat.
Boneless vs Bone-In Roasts: How the Bone Changes the Maths
A bone-in roast needs about 350g of raw weight per adult instead of 250g, because the bone adds weight but no servings.
That extra 100g covers the bone, which can make up a real share of a rib roast's weight, so the per-person figure rises even though each guest eats the same amount of beef.
Every roasting cut Cost Cut Meats sells is boneless: eye fillet, scotch cube roll, porterhouse striploin, rostbiff and rump cap. We do not stock a bone-in standing rib roast as a primal, so the 250g figure applies to all of them.
The only bone-in beef in the range is the Roam bone-in Wagyu ribeye, sold as individual steaks of 350g to 450g rather than as a roast for carving.
Boneless roasts also make carving simpler and more even. Every slice is meat, so it is easy to see how many plates are left as you work along the roast.
If you do roast on the bone, the big appetites column in the guest table doubles as the bone-in figure, since both work at 350g a head.
Which Roasting Cut Feeds the Most People?
Lean cuts with little trim, such as eye fillet and rostbiff, turn more of their raw weight into servings, while marbled and fat-capped cuts lose more to rendering and trimming.
| Cut | Piece | Smallest buy, per kg | Full box, per kg | Roasting notes |
|---|---|---|---|---|
| SR+ eye fillet | About 2.2kg each, sold as a pair | $75 (4.4kg pair) | $65 (18kg) | Leanest and most tender |
| AMG A Budget scotch cube roll | 4kg | $49 (4kg) | $39 (20kg) | Marbled; fat renders as it roasts |
| AMG porterhouse striploin | About 4kg | $42 (4kg) | $32 | Fat cap along one side |
| AMG rostbiff | 6kg | $36 (6kg) | $26 (20kg) | Lean rump centre, cap off |
| AMG rump cap | Sold from a 7kg half box | $33 (7kg) | $28 (14kg) | Thick fat cap; roast fat side up |
Prices checked 18 October 2026.
A whole eye fillet roast is the easiest to portion, since almost every slice is lean meat, though it costs the most per kg.
For value, roast rostbiff is lean like eye fillet at a far lower price per kg and slices thin for sandwiches.
Cube roll and striploin bring more flavour from their fat, though some of that weight renders away.
Conclusion
For how much roast beef per person, start at 250g of raw boneless beef per adult, or 350g for big appetites or a roast on the bone.
Buy by raw weight, round up, and plan leftovers on purpose.
When you are ready, our grass-fed beef roasts arrive chilled, never frozen, to every state and territory except the NT.
