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Plan BBQ portions, estimate raw purchase weight, and check safe cooking temperatures
Estimate how much raw meat to buy from your guest count, menu, appetite, and expected cooking yield.
Children count as half an adult portion. Purchase weight is rounded up to the next half pound and remains an estimate.
Select a meat and weight for temperature guidance and a rough cooking-time estimate.
Oven Roast (325°F)
20m
Grill (High)
8m
Slow Cook (Low)
1h 0m
* Times are estimates. Always use a meat thermometer for safety.
Calculation guide
Party portions are estimated from adult-equivalent guests, cooked serving size, and expected cooking yield. The temperature guide is separate: use a food thermometer rather than cooking time alone to confirm safety.
Raw meat needed = (adult-equivalent guests x cooked ounces per guest) / (16 x cooking yield)Children are estimated as half an adult portion. Appetite and serving style adjust the cooked ounces needed per adult-equivalent guest.
Boneless meat uses an estimated 75% cooked yield. Bone-in meat uses 55% because bone and cooking loss reduce the edible amount.
Cooking-time estimates vary by cut, thickness, appliance, and starting temperature. Check the thickest part with a food thermometer.
Worked example
The guest list equals 12 adult portions. At 8 cooked ounces each, the meal needs 6 pounds of cooked boneless meat.
At a 75% cooked yield, buy about 8 pounds of raw boneless meat.A common starting point is 8 cooked ounces for a main dish, 6 ounces for sandwiches or tacos, 5 ounces when serving several proteins, or 3 ounces for appetizers.
Each child is estimated as half an adult portion. Adjust the appetite setting when your group is likely to eat more or less.
Bone contributes to purchase weight but not the edible serving, and the meat also loses moisture and fat during cooking.
No. Cooking times are estimates. USDA guidance recommends checking the internal temperature with a food thermometer.