How Much Beef Per Person KG? What You Need To Know

Are you planning a dinner party or family gathering and wondering how much beef to buy per person?

It can be a tricky calculation, but fear not! We’ve done the research and gathered some helpful tips to ensure you have enough meat to go around.

From boneless cuts to roasts, we’ll break down the recommended portion sizes and cooking times for your next beef-centric meal.

So grab a pen and paper, and let’s get started!

How Much Beef Per Person KG?

When it comes to beef, the general rule of thumb is to allow around 375g per person. This means that for a group of four, you’ll need a joint of beef around 1.5kg, for six people, 2.25kg, for eight people, 3kg, and for ten people, 3.75kg.

However, it’s important to keep in mind that this is just a guideline and may vary depending on the adult to children ratio. It’s always better to overestimate rather than underestimate, as you don’t want to run out of meat before everyone has had their fill.

If you’re serving beef as part of a larger dish like pasta or curry, plan for 1/4 to 1/3 pound (four to six ounces) per person. This means you’ll need at least 2.5 pounds of meat for ten people and 5 or more pounds of meat for twenty guests.

It’s also important to consider the type of beef you’re cooking. If you’re cooking beef on the bone, a three-rib roast (about 3kg) will serve about seven to eight people. Calculate roughly 400g per person. If cooking beef off the bone, 1kg will serve four and 1.5kg will serve about six, so plan for 200-300g per person.

When calculating cooking time for roast beef, use the following guidelines: for medium-rare, cook at 20 minutes per 500g or for medium use 25 minutes per 500g. For beef on or off the bone, cook it at 240C/220C fan/gas 9 for 20 minutes, then turn down to 180C/160C fan/gas 4 (not forgetting to take this initial 20 minutes off the timing you have just calculated).

Understanding Portion Sizes For Beef

When it comes to understanding portion sizes for beef, it’s important to keep in mind that a single, cooked 3-ounce serving of lean beef is about the size of a standard deck of playing cards. This means that for a meal, the recommended portion size for beef is 3 ounces or about the size of a deck of cards.

The amount of beef you’ll need per person also depends on the type of dish you’re cooking and the number of guests you’re serving. As a general rule of thumb, plan for around 375g per person. This means that for a group of four, you’ll need a joint of beef around 1.5kg, for six people, 2.25kg, for eight people, 3kg, and for ten people, 3.75kg.

However, it’s important to adjust this guideline based on the adult to children ratio and the type of beef you’re cooking. For example, if you’re cooking beef on the bone, calculate roughly 400g per person for a three-rib roast (about 3kg) which will serve about seven to eight people. If cooking beef off the bone, plan for 200-300g per person with 1kg serving four and 1.5kg serving about six.

If you’re serving beef as part of a larger dish like pasta or curry, plan for 1/4 to 1/3 pound (four to six ounces) per person. This means you’ll need at least 2.5 pounds of meat for ten people and 5 or more pounds of meat for twenty guests.

Boneless Beef Cuts And Recommended Serving Sizes

When it comes to boneless beef cuts, it’s important to consider the yield and recommended serving sizes. Lean boneless cuts typically yield up to four servings per pound, while beef cuts with some bone yield up to three servings per pound. Bony cuts, on the other hand, yield no more than 1.5 servings per pound.

For ground beef, one pound produces about four cooked three-ounce servings, which is the recommended serving size for a healthy diet. When planning a meal, it’s always best to purchase more beef than not enough. It’s better to be prepared for people with larger appetites. If there are leftovers, cooked beef will keep in the refrigerator for several days or the unused portions may be frozen for long term storage.

When it comes to steaks, the number of three-ounce servings per pound varies depending on the cut. For bone-in steaks like T-bones and porterhouse, or those with more fat like rib eyes, the yield is less. This means you need more per person. For bone-in steak, it’s recommended to buy 17 ounces per person and 13 to 14 ounces for boneless steaks.

For boneless meat cuts, smaller portions are recommended. A typical serving size for beef and other meat is three ounces, which is about the size of a deck of cards. A three-ounce serving of lean ground beef has about 180 calories, 10 grams of fat and 15 percent of the daily recommendation for iron. The amount of fat in meat depends on the cut and cooking method.

To reduce fat content, trim away all visible fat from roasts before cooking. Broil, grill or roast meat instead of frying with added fat; drain excess fat after cooking. Overall, boneless beef cuts can be a great option for those looking for leaner meat options and smaller serving sizes.

Roasts And Recommended Serving Sizes

Roasts are a popular choice for many occasions, from holiday dinners to Sunday family meals. When it comes to roasts, the recommended serving size is around 200-300g per person for beef off the bone, and roughly 400g per person for beef on the bone.

If you’re cooking a three-rib roast (about 3kg) on the bone, it will serve about seven to eight people. For beef off the bone, 1kg will serve four people, while 1.5kg will serve about six. Keep in mind that these are just rough guidelines and may vary depending on your guests’ appetites.

When cooking a roast, it’s important to consider the cooking time as well. For medium-rare beef, cook at 20 minutes per 500g or for medium use 25 minutes per 500g. For beef on or off the bone, cook it at 240C/220C fan/gas 9 for 20 minutes, then turn down to 180C/160C fan/gas 4 (not forgetting to take this initial 20 minutes off the timing you have just calculated).

It’s always better to overestimate than underestimate when it comes to serving sizes, as you don’t want your guests to go hungry. And if you end up with leftovers, they can always be used for sandwiches or other meals later in the week.

Cooking Times For Beef Cuts

Cooking times for beef cuts can vary depending on the cut and the desired level of doneness. For bone-in steak, it’s recommended to buy 17 ounces per person and 13 to 14 ounces for boneless steaks. To cook a rare steak, allow 15-20 minutes per 500g of meat. For medium, allow 20-25 minutes per 500g of meat, and for well-done, allow 25-30 minutes per 500g of meat.

When it comes to cooking roast beef, the cooking time is determined by the weight of the meat. For a three-rib roast on the bone (about 3kg), calculate roughly 400g per person and cook at 20 minutes per 500g for medium-rare or 25 minutes per 500g for medium. If cooking beef off the bone, plan for 200-300g per person and use the same cooking times.

It’s important to note that cooking times may vary depending on the type of beef being cooked. For example, ribs are a very tender cut of kosher meat and should always be cooked using a dry heat cooking method. The rib section includes rib steaks, ribeye steaks, club steaks, delmonico or mock filet mignon, and the surprise steak. The top of the rib is a tougher cut and benefits from moist heat cooking.

To ensure a perfectly cooked roast beef, use a leave-in meat thermometer and follow the basic steps outlined by Executive Chef Michael Elfwing. Cook at high heat (240C/220C fan/gas 9) for 20 minutes before turning down to medium heat (180C/160C fan/gas 4) for the remainder of the cooking time. Remember to take off the initial 20 minutes from the calculated time for best results.