For 8 adults, you'll need about 2 kg of boneless beef or 3-3.5 kg of bone-in beef, depending on whether it's a main dish or part of a larger meal, with 200-250g per person for boneless and 400g per person for bone-in cuts being standard guidelines, plus extra for hungry eaters or leftovers.
If 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 200-300g per person.
Serving: 1kg - Up to 4 people. 1.5kg - Up to 6 people. 2kg - Up to 8 people.
How large a roast do I need to buy? For generous portions (and maybe even some yummy leftovers), buy 250 g (8 oz) per person (raw). For a roast that has bone, increase that by about 30% – so, 375 g (12 oz) per person.
As a general rule, plan on ¾ to 1 pound of raw roast per adult—leaner cuts like rump or sirloin tip stay closer to ¾ lb, while fattier roasts like chuck, arm, and Boston butt need a full pound per person to account for the fat that renders off as they cook.
A whole fillet of beef will weigh around 2kg/4 1/2lbs and can serve 8-10 people.
A question we often get is “How much meat do I need?” The starting rule of thumb is: Boneless Meat: 1/2 lb. per person for adults and 1/4 lb. per person for children.
For a boneless joint, you may choose from rolled sirloin, rolled rib or topside and should allow 250 grams per person – i.e. 2kgs for 8 people, 2.5kgs for 10 etc.
2kg - Up to 8 people. 2.5kg - Up to 10 people. 3kg - Up to 12 people.
What to do while cooking a beef roast. You should cover your beef with foil for at least part of the cooking time. This stops it from drying out too much during cooking. While it's cooking you can start to make your side dishes, for example, traditional Yorkshire puddings.
How to Make Tender Roast Beef: Go Low and Slow. She starts the roast at a high temperature to get browning for flavor, and then lowers the oven temp and cooks the beef "slow and low" for a couple hours.
You'll notice our chart selects low to moderate heat, in the range of 325 or 350 degrees, for larger roasts and higher heat, above 400 degrees, for smaller, tender roasts to produce the best results.
Allow the following times per 500g: 10 minutes for very rare meat, 12 minutes for rare, 15 minutes for medium and 20 minutes for well done. For example, cook a 2kg joint for 40 minutes if you want very rare meat.
What is the 3-3-3 Rule for Steak? The 3-3-3 Rule is a simple, memorable cooking method that helps you sear and finish steaks evenly. For a 1-inch steak, sear one side for 3 minutes, flip and sear the other side for 3 minutes, then move to indirect heat and cook each side for another 3 minutes.
How Much Meat Per Person When Catering: Estimating Meat Portions
Slow cooked on high for 4 hours or low for 6, your meat will be beautifully tender and full of flavour. It really is a game changer.
Serving sizes:
Small (1.2kg) serves 2-3 people. Medium (1.5kg) serves 3-4 people. Large (1.75kg) serves 4-5 people. Extra large (2.25kg) serves 6-8 people.
I did my mass catering stuff when we still used ounces and pounds and we used about 4oz per portion raw but it does depend on exactly what you are cooking and how, so (mutters quietly to herself) 1kg will feed about 8–10 people.
Serving Size: A 1kg joint(approx 2lb) will feed 3-4, we suggest roughly 8oz (250g) per person.
A whole fillet of beef will weigh around 1.80-2.00kg and can serve 8+ people. Fillet Steak is classed as the best, it is not only the most expensive steak on offer, but it is also the most expensive cut on the animal.
Always rest the beef for at least 20 minutes after roasting to lock in the juices. How many people will a 1.9–2.1kg topside joint serve? This joint comfortably serves 6 to 8 people, making it a great choice for Sunday lunches, Christmas dinner, or family gatherings.