For a roast, plan for 250-300g of raw, boneless meat per person, or about 350-500g for bone-in cuts, adjusting up if it's the main dish with few sides, and down if you have many other dishes; so, for 10 people, you'd need roughly 2.5-3kg boneless or 3.5-5kg bone-in.
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.
Pan Frying Pork
A few minutes on medium is all it takes for pork-fection. To keep things super simple, follow the 6-2-2 rule for how to cook pork like a pro every time: cook on one side for 6 minutes, the other side for 2 minutes, and rest for a further 2 minutes.
So I'd say about 4.5kg of meat.
The general rule is one pound of uncooked meat per person. Figure six ounces of cooked pork per person. If you smoke a whole pork butt you're looking at around 30% loss from cooking so a ten pound butt would be way more than enough.
As a general guide, a 3-rib roast typically serves 5 to 6 adults, a 4-rib roast serves 6 to 8, and a full 7-rib roast can serve 10 to 14 depending on appetites and slice thickness.
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.
Medium Appetites (4–6 People)
For a family roast or small dinner party, go for: Boneless: 1–1.5kg. Bone-in: 1.5–2.5kg.
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.
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.
A 10-pound roast will feed 8-10 people. Boneless: Allow about a half-pound per person, which should yield about a 6-ounce piece.
You should cover your beef with foil for at least part of the cooking time.
You don't have to waste your money—just don't make these common mistakes.
get cooked food into the fridge within 2 hours, eat it within 2 days, or freeze it for up to 2 months to prevent bacterial growth and foodborne illness.
For most cuts of pork, we recommend slow-and-low methods for tender, flavorful results.