[Sca-cooks] Intro and Newbie question - estimating meat portions

Antonia Calvo ladyadele at paradise.net.nz
Wed Mar 12 13:35:57 PDT 2008

Tasha Derrett wrote:

>I recently helped out in the kitchen at a college event which was a  
>good experience and everyone enjoyed the feast. One thing that did  
>happen is that we overestimated the amount of beef that would been  
>needed for a roast and have ended up with a lot of leftover meat. My  
>question is what is a good way of estimating the amount of red meat/ 
>poultry/fish that is needed for a feast? Is there a standard kind of  
>portion per person? Is it affected by how many other meat dishes might  
>be in a course/at the feast?

It depends :-)

The least total meat/fish/poultry I've bought for a feast was probably 
200g (excluding bone) per head, and the most around 400g. 

Antonia Calvo 
(formerly known as Adele de Maisieres)

Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus

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