Planning a totality dinner party can sometimes feel like a huge logic puzzle: If we offer this dessert, then we’ll carry out that appetizer, but if that person comes, then we won’t serve that, and also on and on! Deciding just how much meat to buy per human being is all component of the game. Exactly how do you figure it out?

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even if it is you’re food preparation for four people or 40 people, there’s an easy method to solve this math puzzle.

before worrying around how lot meat to buy, gain started by planning her menu. Work-related backwards by looking in ~ what else you desire to serve, exactly how the meat is walk to it is in used, and what sort of appetites friend think your guests will certainly have.

It’s essential to take into consideration the side dishes you setup to serve. Will they be something heavier, favor pasta or potatoes, or on the lighter side, prefer sautéed greens or roasted veggies?


Next, think around the role meat will play in the meal. Now that the menu is planned, what role does meat pat in the meal? Is it the main part of the meal to it is in served in addition to sides and a salad, or is it part of a broader dish, favor a ragout or curry? knowing the answer to this is critical in determining simply the ideal amount the meat come purchase and prepare.

When Meat Is the Main: When food preparation something prefer steak, roast, chicken, or pork, where meat is the key feature the the meal and also paired with a few side dishes, we recommend about 1/2 pound (eight ounces) per person, up to 3/4 (12 ounces) lb for larger appetites and those who love leftovers. When Meat Is just a Part: If the meat is component of a enlarge dish, favor pasta or curry, setup for 1/4 come 1/3 pound (four to six ounces) every person.

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There’s generally a little more wiggle room in state of number of servings v a big roast 보다 there is v individually reduced steaks or chicken breasts. If you’re really unsure around how much human being will eat, stay away native dishes v those individual cuts and also go because that a recipe that gives much more leeway for portioning.

Emma Christensen


Emma is a previous editor because that The Kitchn and a graduate that the Cambridge college for cooking Arts. She is the writer of True Brews and Brew better Beer. Check out her website for an ext cooking stories.