How much meat is consumed per person in the US?
You need to know how much meat to buy and how many people to cook a meal for.It is not always obvious.This guide will help you.
Everyone is looking at the last rib, chicken leg or slice of beef.You want everyone to decline so you can eat it.
It is an awkward situation for everyone, but one that can be avoided if you know how much meat you need to plan for.
It is difficult to know how much meat, poultry or fish you should buy.
The meat is usually the first thing you think of when planning a party.How many different types and how much meat per person is what you need to decide.
The other factors include the age of your guests and the number of side dishes you serve.
I will start with the meat portion for everyone.Once you have figured out the menu, I will show you how to adjust those portions.
There are portion sizes for meat and fish.They will be used to calculate the right amount of meat to buy.
Let's assume you are only feeding adults.Cut it back for kids and raise it for teenagers.
The yield is the difference in weight between raw and cooked.It is a calculation of the percentage of loss from bones.What is left to serve is yield.
Have you noticed how burger restaurants advertise a burger?Do you not get a burger in your bun?It shrinks during cooking.
McDonald's quarter pounder states, "Weight before cooking at least 4 ounces", but they shrink after cooking due to fat and moisture loss.
It's important to know the yield number when calculating how much raw product to buy.
If you want to get precise yields for many different cuts of meat, you can download a PDF from the USDA called USDA Table of Cooking Yields for Meat and Poultry.
In the following section, I will provide some guidelines for your consideration when planning your upcoming party so you can accurately plan meals for any group event, dinner or party.
It really means that you have to buy more to make up for cooking and trimming losses.
You can use pork shoulder or pork butt for pulled pork.You can get it bone in or bone out.
A lot of the loss is from the bones and the fat that gets trimmed away.You can get 4.5 lbs.There was an 8-lb. of meat.10 to 15 people will be fed by butt and that.
If you want to make 6 pounds of meat, you need a 12-pound brisket, which will only give you 50% yield after trimming and cooking.If you trim a brisket before cooking, you can lose 15% of your weight.
If you want to feed ten hungry football fans a half pound of brisket, you need to start with 10 pounds.
It is easier to plan chicken by counting parts and pieces instead of weight.There are different sizes of chicken breast, ranging from 4 to 8 ounces.We will figure by the pound for bulk meat.
If you are serving other meats and dishes, use 1.5 pieces of chicken breast.For bone-in chicken, plan on 14 of a chicken or two pieces per person.It would be a drumstick and thigh.
6 ounces per cooked portion is recommended for Boneless thigh meat.You will need to buy half a pound of thigh meat for every person you have.
We usually eat 8 ounces of turkey per person.By the time you pull off every scrap of meat, you will only get a 50% yield.
It would be better to buy a 14 to 16-pound bird because most people want a nice slice of breast meat and not scraps from the leg and wings.
Steaks with bones will yield less.You need more per person.
The yields assume you are buying individual, pre-cut and trimmed steaks.The yields will be lower if you plan on cutting your own.The yields of common steaks are shown here.
A count of ribs is what most people use.A half rack of baby back ribs has 6 to 7 ribs.It is possible to estimate three ribs per person for large buffets.
There is a difference in the size of baby backs and spare ribs.A rack of baby back ribs is 3 to 6 inches long and only weigh 1 1/2 to 2 pounds.Two people will be fed.
The spare rib rack has bigger bones.They can feed 3 to 4 people if they weigh 2 12 pounds or more.
There is little fat in filets or beef tenderloin steaks.You may lose 10% if you serve a 12-ounce portion plan.
Rib roasts have bones and fat.You need to buy 15 to 16 ounces per person for a generous 12-ounce cooked portion.
The serving size for most finfish is 8 ounces.11.4 ounces of raw fish per person is how much you will lose through cooking.
Portion control is what makes or breaks a restaurant.The menu cost is determined by the size of the portion.You will lose money if you make the portions too large.
Losing money for your party is not something you want to worry about.That is where portion control comes in.
You can help answer the question, "How much meat per person?" by looking at your hand.The palm of your hand is the same size as a right portion of meat.If you are an adult man or a young girl, your hands are in the right proportion.
How to plan how much meat to buy is important.Add a bit more here and there to make sure you have enough to keep everyone happy.
There is one last piece of advice.Divide the portion size by the number of meats to figure out how much to spend on each kind.
The portion sizes should be reduced to 1/2 to 1/3 of the main course size.
After your first party, you will get used to it.If you don't know how much meat to buy, ask your butcher or the person in the meat department of your grocery store.They will be happy to help.
I love cooking outdoors over live fire and smoke, using various grills, smokers, and wood-fired ovens to produce epic food.My goal with this site is to help as many people as possible.