Yes, 1kg of beef can be enough for 4 people, but it depends on the cut and how it's prepared; it's generally sufficient for mince in sauces or stews (feeding up to 8) or steaks (around 250g per person), but might be a bit light for a large roast, where 2-3kg is often recommended.
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. Calculate your cooking time for medium-rare with 20 minutes per 500g or for medium use 25 minutes per 500g.
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.
With a joint that is on the bone (a forerib of beef, sirloin on the bone), as a general rule you will need 400g per person. Therefore, if you are feeding 4 people, you will need a 2.0kg joint, and a 3.0kg joint for 6 people.
The golden rule: Eight ounces (or half a pound) of meat per person.
Some people can make do just fine with that but they're usually burning that off or actually consuming the excess protein from post-exercise recovery, even then, 1kg is still a lot. A lot by how much, that depends on your body composition and the fat percentage of those steaks.
A big steak full of flavour for meat lovers, allow 450g-500g per person, which includes the bone. If you can't decide between a fillet and a sirloin then this gives you best of both worlds.
Rich and tender beef sirloin makes for a fabulous Sunday meal. High in flavour and succulent - the perfect accompaniment to crispy roast potatoes, rich gravy and well cooked vegetables. All weights approximate and 1 - 1.5kg serves 4 - 6 people.
If you choose beef on the bone, you will need to order sirloin or rib roast and allow around 400 grams per person – i.e. 3.2kgs for 8 people, 4kgs for 10 etc.
The 3-3-3 Rule for steak is a simple guideline: sear one side for 3 minutes on high heat, flip and sear the other side for 3 minutes, then reduce heat (or move to indirect heat) and cook for another 3 minutes on each side to reach medium-rare doneness, followed by a crucial rest period. It's a method for creating a good crust and even cooking, especially useful for steaks around 1 inch thick, often finished with butter, garlic, and herbs.
As a general rule of thumb, plan for the following portion sizes: For buffet-style events: Estimate about 1/2 to 3/4 pound of meat per person. For plated dinners: Plan for approximately 6 to 8 ounces of meat per person.
Serving Size: A 1kg joint(approx 2lb) will feed 3-4, we suggest roughly 8oz (250g) per person.
For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
Estimating Portions for Different Household Sizes
Families (4 people) – 600–800g of boneless meat per meal, or 1–1.4kg for bone-in cuts. Larger families (6 people) – 900g–1.2kg of boneless meat per meal, or 1.5–2.1kg for bone-in cuts.
A whole fillet of beef will weigh around 2kg/4 1/2lbs and can serve 8-10 people.
6 Sirloin Steaks (1 kilo)
The most unhealthy meats are processed meats (bacon, hot dogs, salami, deli meats) due to high salt, fat, and preservatives (nitrates/nitrites) linked to cancer, heart disease, and diabetes; followed by fatty red meats (beef, lamb, pork) and charred/burnt meats cooked at high temperatures, which form carcinogens; while even poultry becomes unhealthy with skin, heavy breading, and high sodium.
The 3-3-3 rule for weight loss is a simple, habit-based method focusing on three key areas: 3 balanced meals a day, 3 bottles (or ~1.5L) of water by 3 PM, and 3 hours of physical activity per week, aiming for consistency over complex diets. It simplifies fat loss by establishing rhythm through consistent eating, adequate hydration to support metabolism, and regular movement, promoting sustainable health without intense calorie counting or restrictive rules, says Five Diamond Fitness and Wellness, Joon Medical Wellness & Aesthetics, and EatingWell.
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.
Red meat and processed meat
If you currently eat more than 90g (cooked weight) of red or processed meat a day, it is recommended that you cut down to 70g. Red meat includes beef, lamb, mutton, pork, veal, venison and goat.