How much meat should I buy per person?

Plan on about ½ pound (8 oz / 225 g) of boneless meat per adult, or ¾ pound (12 oz / 340 g) of bone-in meat, since bone and skin make up roughly a third of the weight. That raw amount cooks down to a 5–6 oz plated portion. Round up for big eaters, trim for a multi-dish spread.

How much meat do I need for 10 people?

For 10 adults, buy about 5 pounds (2.3 kg) of boneless meat or 7.5 pounds (3.4 kg) of bone-in. Add roughly 25% more if it is a holiday meal or you want leftovers.

How much meat for a buffet or party?

When you set out several proteins buffet-style, people graze, so plan ⅓ to ½ pound (150–225 g) per person for each protein rather than a full portion of each. For a single main at a sit-down dinner, keep the ½ lb (225 g) boneless rule.

What if I am serving more than one main dish?

Reduce each protein by about 25–30%. Two mains at roughly ⅓ lb each per person is plenty; with three or more, scale down further.

How many ounces of meat is a serving?

The USDA counts a serving as 3 oz cooked (about 85 g), roughly the size of a deck of cards. A satisfying main-course dinner portion is closer to 5–6 oz cooked (150–170 g), which is why you buy about 8 oz raw (225 g) per person.

How big is 3 ounces of meat?

Three ounces (about 85 g) of cooked meat or fish is roughly the size of a deck of cards, or the palm of an adult hand with fingers and thumb excluded. One ounce (about 30 g) is roughly three stacked dice.

How much fish should I serve per person?

Plan about 6 oz (170 g) of fish fillet per adult for a main course, a little less for rich fish like salmon, a little more for lean white fish. For shell-on shellfish, weigh the edible meat rather than the shell.

The Reference Shelf · How much to buy per person

How Much Meat Per Person?

The short answer: buy about half a pound of boneless meat (225 g) per adult, or three-quarters of a pound bone-in (340 g). Below: exact weights for every cut, fish, and vegetable, party-size math for feeding a crowd, and the hand-and-eye tricks for when the scale is packed away.

I · How Much Per Person

How much to buy per person

The short answer: buy about half a pound (8 oz / 225 g) of boneless meat per adult, or ¾ lb (12 oz / 340 g) bone-in. That raw weight cooks down to a 5–6 oz plated portion. Round up for big eaters and holidays; trim when you are setting out more than one main.

Per Adult

By cut, what to put in the cart

Cut	Per Adult (raw)	Notes
Boneless meat (steak, chops, breast)	8 oz / 225 g	About ½ lb raw ≈ 5–6 oz cooked
Bone-in meat (ribs, bone-in roasts)	12 oz / 340 g	Bone and skin are roughly a third of the weight
Ground meat (burgers, tacos, sauce)	6 oz / 170 g	One to two patties per adult
Roasts (beef, pork, lamb)	8 oz / 225 g	Buy up for a showpiece roast
Whole chicken	Serves ~4	A 3.5–4 lb bird, or one large breast each
Fish fillet	6 oz / 170 g	A touch less for rich fish like salmon
Shellfish (shell-on shrimp, lobster)	8–12 oz / 225–340 g	Weigh edible meat, not the shell

Adjust For

The occasion

Per adult

Weeknight dinner ½ lb / 225 g: The boneless baseline
BBQ or hearty eaters ¾ lb / 340 g: Bump the baseline up
Buffet with variety ⅓–½ lb / 150–225 g: Per protein, since people graze
Two or more mains 25–30% less: Trim each protein
Holiday dinner 25% more: For seconds and leftovers

Feeding a Crowd

Total meat by headcount

Guests	Boneless	Bone-In
4 people	2 lb 0.9 kg	3 lb 1.4 kg
6 people	3 lb 1.4 kg	4.5 lb 2 kg
8 people	4 lb 1.8 kg	6 lb 2.7 kg
10 people	5 lb 2.3 kg	7.5 lb 3.4 kg
12 people	6 lb 2.7 kg	9 lb 4.1 kg
20 people	10 lb 4.5 kg	15 lb 6.8 kg

II · Quick Reference

At a glance

Default portion sizes for the most common categories of meat, poultry, fish, and vegetables. The medium column tracks the USDA recommendation for a single serving; the adult numbers are tuned for a main-course portion, not a side. Bone-in cuts carry a heavier raw weight because the bone and skin make up roughly a third of what you buy.

Default Portion Sizes

Medium serving sizes for quick reference.

Food Type	Adult	Child (6-10)
Red Meat & Boneless Poultry Beef, pork, lamb, chicken breast, boneless thighs	5 oz 0.3 lb 140 g	3 oz 0.2 lb 90 g
Chicken Thighs (Bone-In) With bone and skin	8 oz 0.5 lb 230 g	5 oz 0.3 lb 140 g
Whole Chicken (Bone-In) Mixed pieces with bones	12 oz 0.75 lb 340 g	7 oz 0.45 lb 200 g
Whole Turkey (Bone-In) Mixed pieces with bones	22 oz 1.4 lb 620 g	7 oz 0.45 lb 200 g
Fish Salmon, cod, tuna, etc.	6 oz 0.35 lb 170 g	4 oz 0.25 lb 110 g
Shellfish Shrimp, scallops, lobster, etc.	5 oz 0.3 lb 140 g	4 oz 0.25 lb 110 g
Vegetables All vegetable types	4 oz 0.25 lb 110 g	3 oz 0.2 lb 90 g

III · Red Meat

Red Meat

Beef, pork, and lamb behave the same on the plate. The default five-ounce cooked portion sits between the USDA dietary recommendation and what an American kitchen actually serves at dinner.

Red Meat

Beef

Beef New York Strip Beef Ribeye Steak Beef Short Ribs Beef Sirloin Beef Steak Beef Strip Steak Beef T-Bone Beef Tenderloin Ground Beef Hamburger Patties Meatballs Meatloaf

Age Group	Small	Medium	Large
Adult	4 oz 0.25 lb 110 g	5 oz 0.3 lb 140 g	6 oz 0.4 lb 170 g
Child (4-12)	2 oz 0.15 lb 60 g	3 oz 0.2 lb 90 g	4 oz 0.25 lb 110 g

Red Meat

Lamb

Lamb Chops Lamb Shoulder Leg of Lamb Rack of Lamb

Age Group	Small	Medium	Large
Adult	4 oz 0.25 lb 110 g	5 oz 0.3 lb 140 g	6 oz 0.4 lb 170 g
Child (4-12)	2 oz 0.15 lb 60 g	3 oz 0.2 lb 90 g	4 oz 0.25 lb 110 g

Red Meat

Pork

Bratwurst Chorizo Fresh Pork Sausages Italian Sausages Pork Baby Back Ribs Pork Chops Pork Loin Pork Shoulder Pork Spare Ribs Pork Tenderloin

Age Group	Small	Medium	Large
Adult	4 oz 0.25 lb 110 g	5 oz 0.3 lb 140 g	6 oz 0.4 lb 170 g
Child (4-12)	2 oz 0.15 lb 60 g	3 oz 0.2 lb 90 g	4 oz 0.25 lb 110 g

IV · Poultry

Poultry

Bone-in poultry needs a heavier raw weight than the same edible portion of breast meat, bones and skin make up roughly a third of what you buy. Boneless thighs and breasts track the red-meat numbers.

Poultry

Chicken

Chicken Breast Chicken Thighs (Boneless) Chicken Wings Ground Chicken

Age Group	Small	Medium	Large
Adult	4 oz 0.25 lb 110 g	5 oz 0.3 lb 140 g	6 oz 0.4 lb 170 g
Child (4-12)	4 oz 0.25 lb 110 g	5 oz 0.3 lb 140 g	6 oz 0.4 lb 170 g

Chicken Thighs (Bone-In)

Age Group	Small	Medium	Large
Adult	7 oz 0.45 lb 200 g	8 oz 0.5 lb 230 g	9 oz 0.55 lb 260 g
Child (4-12)	4 oz 0.25 lb 110 g	5 oz 0.3 lb 140 g	6 oz 0.4 lb 170 g

Whole Chicken

Age Group	Small	Medium	Large
Adult	10 oz 0.65 lb 280 g	12 oz 0.75 lb 340 g	14 oz 0.9 lb 400 g
Child (4-12)	5 oz 0.3 lb 140 g	7 oz 0.45 lb 200 g	9 oz 0.55 lb 260 g

Poultry

Duck

Duck Breast Duck Legs

Age Group	Small	Medium	Large
Adult	4 oz 0.25 lb 110 g	5 oz 0.3 lb 140 g	6 oz 0.4 lb 170 g
Child (4-12)	2 oz 0.15 lb 60 g	3 oz 0.2 lb 90 g	4 oz 0.25 lb 110 g

Poultry

Turkey

Ground Turkey Turkey Breast Turkey Thighs

Age Group	Small	Medium	Large
Adult	4 oz 0.25 lb 110 g	5 oz 0.3 lb 140 g	6 oz 0.4 lb 170 g
Child (4-12)	2 oz 0.15 lb 60 g	3 oz 0.2 lb 90 g	4 oz 0.25 lb 110 g

Whole Turkey

Age Group	Small	Medium	Large
Adult	20 oz 1.25 lb 570 g	22 oz 1.4 lb 620 g	24 oz 1.5 lb 680 g
Child (4-12)	5 oz 0.3 lb 140 g	7 oz 0.45 lb 200 g	9 oz 0.55 lb 260 g

V · Seafood

Seafood

Fatty fish like salmon and tuna run heavier per serving than lean white fish because the protein satisfies differently. Shellfish portions track edible meat, not shell weight, buy more if you are cooking whole shrimp or lobster.

Seafood

Fish

Ahi Tuna Bass Cod Grouper Halibut Mahi-Mahi Salmon Snapper Tuna Steak Yellowfin Tuna

Age Group	Small	Medium	Large
Adult	5 oz 0.3 lb 140 g	6 oz 0.4 lb 170 g	7 oz 0.45 lb 200 g
Child (4-12)	3 oz 0.2 lb 90 g	4 oz 0.25 lb 110 g	5 oz 0.3 lb 140 g

Seafood

Shellfish

Clams Crab Lobster Mussels Sea Scallops Shrimp

Age Group	Small	Medium	Large
Adult	4 oz 0.25 lb 110 g	5 oz 0.3 lb 140 g	6 oz 0.4 lb 170 g
Child (4-12)	3 oz 0.2 lb 90 g	4 oz 0.25 lb 110 g	5 oz 0.3 lb 140 g

VI · Vegetables

Vegetables

Vegetables are sized for a side, not the main event. Adult portions skew small because they are meant to round out a plate rather than fill it.

Vegetables

Cruciferous Vegetables

Broccoli Brussels Sprouts Cauliflower

Age Group	Small	Medium	Large
Adult	3 oz 0.2 lb 90 g	4 oz 0.25 lb 110 g	5 oz 0.3 lb 140 g
Child (4-12)	2 oz 0.15 lb 60 g	3 oz 0.2 lb 90 g	4 oz 0.25 lb 110 g

Vegetables

Fruit Vegetables

Bell Peppers Eggplant Squash Tomatoes

Age Group	Small	Medium	Large
Adult	3 oz 0.2 lb 90 g	4 oz 0.25 lb 110 g	5 oz 0.3 lb 140 g
Child (4-12)	2 oz 0.15 lb 60 g	3 oz 0.2 lb 90 g	4 oz 0.25 lb 110 g

Vegetables

Leafy Greens

Kale Spinach

Age Group	Small	Medium	Large
Adult	3 oz 0.2 lb 90 g	4 oz 0.25 lb 110 g	5 oz 0.3 lb 140 g
Child (4-12)	2 oz 0.15 lb 60 g	3 oz 0.2 lb 90 g	4 oz 0.25 lb 110 g

Vegetables

Root Vegetables

Carrots Potatoes Sweet Potatoes

Age Group	Small	Medium	Large
Adult	3 oz 0.2 lb 90 g	4 oz 0.25 lb 110 g	5 oz 0.3 lb 140 g
Child (4-12)	2 oz 0.15 lb 60 g	3 oz 0.2 lb 90 g	4 oz 0.25 lb 110 g

VII · Guidelines

Portion Planning Guidelines

A few caveats before you shop. The numbers above are raw weights, cooked weight will be twenty to twenty-five percent less for most lean proteins. If a scale is across the kitchen, your hand is a surprisingly reliable estimator.

Notes

General Portion Tips

✓ Portions shown are for raw weight, cooked weight will run twenty to twenty-five percent less.
✓ Adult ranges are guidance, not rules, adjust for appetite, activity, and what else is on the plate.
✓ Child portions cover ages four to twelve, older kids often eat at the small-adult range.
✓ When in doubt, buy slightly more. Cold leftovers are a feature, not a problem.

Without a Scale

Hand Estimates

Hands scale with body size, which makes them a halfway-decent proxy for an individual portion when the kitchen scale is packed away.

Palm of hand Adult protein portion: 4–6 oz / 115–170 g
Thumb, tip to base Small protein portion or cheese: 1 oz / 30 g
Closed fist Vegetables or grains: 1 cup / 240 ml
Cupped hand Nuts, dried fruit, snacks: ½ cup / 120 ml

By Eye

What a portion looks like

No scale and no time to wash your hands for the palm test? These everyday objects get you within an ounce.

3 oz / 85 g cooked meat or fish: A deck of cards, or the palm of your hand
1 oz / 30 g meat or cheese: Three stacked dice, or your thumb tip to base
3 oz / 85 g cooked fish: A checkbook
½ lb / 225 g raw steak: Roughly two decks of cards

FAQ

Common questions about portions

How much meat should I buy per person?: Plan on about ½ pound (8 oz / 225 g) of boneless meat per adult, or ¾ pound (12 oz / 340 g) of bone-in meat, since bone and skin make up roughly a third of the weight. That raw amount cooks down to a 5–6 oz plated portion. Round up for big eaters, trim for a multi-dish spread.
How much meat do I need for 10 people?: For 10 adults, buy about 5 pounds (2.3 kg) of boneless meat or 7.5 pounds (3.4 kg) of bone-in. Add roughly 25% more if it is a holiday meal or you want leftovers.
How much meat for a buffet or party?: When you set out several proteins buffet-style, people graze, so plan ⅓ to ½ pound (150–225 g) per person for each protein rather than a full portion of each. For a single main at a sit-down dinner, keep the ½ lb (225 g) boneless rule.
What if I am serving more than one main dish?: Reduce each protein by about 25–30%. Two mains at roughly ⅓ lb each per person is plenty; with three or more, scale down further.
How many ounces of meat is a serving?: The USDA counts a serving as 3 oz cooked (about 85 g), roughly the size of a deck of cards. A satisfying main-course dinner portion is closer to 5–6 oz cooked (150–170 g), which is why you buy about 8 oz raw (225 g) per person.
How big is 3 ounces of meat?: Three ounces (about 85 g) of cooked meat or fish is roughly the size of a deck of cards, or the palm of an adult hand with fingers and thumb excluded. One ounce (about 30 g) is roughly three stacked dice.
How much fish should I serve per person?: Plan about 6 oz (170 g) of fish fillet per adult for a main course, a little less for rich fish like salmon, a little more for lean white fish. For shell-on shellfish, weigh the edible meat rather than the shell.

Sources & further reading

A Note on Limits

These portion sizes draw on USDA dietary guidance and the AMS purchase specifications used by institutional kitchens. Individual needs vary with age, activity, health, and goals, for personalized recommendations, talk to a healthcare provider or registered dietitian. This guide is reference material, not medical advice.

Also on the Shelf

Other Cooking Charts

Reference

Cooking Temperature Chart

Pan, oven, and grill heat translated into actual numbers, with the hand-and-water tests that match each level.

Read the guide →

Reference

Internal Temperature Chart

Safe pull temperatures for every protein on the site, with USDA targets and the looser numbers cooks actually use.

Read the guide →

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