easy meat math

It's simple to figure how much meat you'll need for a party. Use our meat math chart and follow these simple tips:

Weights listed are for the food as purchased, including bone and/or skin if applicable, and are meant as guidelines only.
Add a few extra servings to have enough for second servings or leftovers.
Round up as you multiply - it's better to have a little extra than to run out. Any unused meat, either raw or cooked, can be frozen for another use.

Meat Math Chart

Meat	Per Person	4 People	12 People	40 People
Lean or Extra Lean Ground Meat	1/4 lb.	1 lb.	3 lb.	10 lb.
Spareribs	1 lb.	4 lb.	12 lb.	40 lb.
Steak - boneless tenderloin, rib-eye, sirloin	1/4 lb.	1 to 1-1/2 lb.	3 lb.	10 lb.
Steak - T-bone	6 oz.	1-1/2 lb.	4-1/2 lb.	15 lb.
Chicken - boneless	4 oz.	1 lb.	3 lb.	10 lb.
Chicken - bone-in	1 to 2 pieces 1/2 lb.	2 lb.	6 lb.	20 lb.