The question we get more than any other. Here's the honest answer.
There is no single number, because it depends on the cut, the crowd, and what else is on the table. But there is a starting point that has served us well since 1946, and a handful of adjustments that get you the rest of the way.
The starting rule
| Type of cut | Per adult | Per child |
|---|---|---|
| Boneless — steaks, roasts, ground, tenderloin | ½ lb | ¼ lb |
| Bone-in — prime rib, chops, ribs, whole birds | 1 lb | ½ lb |
That is the baseline. Now adjust.
Then adjust for your situation
Add more if
You are feeding teenagers — add a quarter pound each, and do not argue with the arithmetic. You want leftovers — add twenty-five percent. The meat is the whole meal with few sides. It is a holiday, where people eat more than they think they will. You are serving a bone-in roast with a large bone, like a tomahawk or a full rack.
Take some off if
You have a heavy spread of sides, appetisers, and bread — trim ten to fifteen percent. You are serving several proteins. It is a lunch rather than a dinner. Your guests skew older, who generally eat less than the rule assumes.
Quick reference by gathering size
Boneless cuts, adults, moderate sides. Round up rather than down — nobody has ever complained about leftover steak.
| Guests | Boneless | Bone-in | Example |
|---|---|---|---|
| 2 | 1–1¼ lb | 2 lb | Two ribeyes, or one small tri-tip |
| 4 | 2–2½ lb | 4 lb | A small prime rib, or four steaks |
| 6 | 3–4 lb | 6–7 lb | A 3-rib prime rib roast |
| 8 | 4–5 lb | 8–9 lb | A 4-rib prime rib, or a whole tri-tip plus sausage |
| 12 | 6–7 lb | 12–13 lb | A 6-rib prime rib, or two tri-tips |
| 20 | 10–12 lb | 20–22 lb | A full 7-rib roast plus a second protein |
| 30 | 15–18 lb | 30–33 lb | Talk to us — this is where a roaster hog starts to make sense |
A few cuts that break the rule
Brisket and pork shoulder
These lose a lot of weight in a long cook — often forty to fifty percent between rendered fat, moisture, and trim. Buy roughly one pound of raw brisket per person if you want half a pound on the plate. A fourteen-pound packer feeds about fifteen people properly.
Whole birds
Turkey and chicken carry a lot of bone. Figure one and a quarter pounds of raw turkey per person for a normal appetite, or one and a half if you want sandwiches on Friday.
Bone-in prime rib
The old steakhouse rule is one rib per two people, and it holds up. A four-rib roast comfortably feeds eight. A seven-rib roast feeds fourteen to sixteen.
Ribs
Baby backs: half a rack per person as a main, a third of a rack as part of a spread. Spareribs are meatier — a third of a rack per person.
The honest shortcut
Call us at 916.782.2705 and tell us how many people, what the occasion is, and what else you are serving. We have been doing this arithmetic across the counter for seventy-nine years and we will get you closer than any chart will.