Meat Per Person Calculator
Buy the right amount of meat for your gathering — enter guests, meat type and appetite to get the raw weight to purchase, with bone and cooking yield already factored in. No more guessing at the butcher's.
Enter values to see the result.
How to use
- Enter the number of guests.
- Choose the meat type — bone-in and whole chicken need more raw weight for the same cooked serving.
- Buy the raw weight shown; the yield factor for that meat type is already included.
Tips
- Bone-in cuts and whole chicken need noticeably more raw weight for the same serving.
- Buy a little extra for large gatherings — running short is worse than leftovers.
- Tell your butcher the serving plan so the cuts match the dish.
Yield guide used: boneless meat loses about 25 to 30 percent in cooking, bone-in cuts yield about 55 to 60 percent edible cooked meat, whole chicken about 50 percent, and mince dishes about 80 percent. Children typically eat about half an adult portion.