Amount of meat per person for catering

Beans as a side dish. Used as a meal.

Allow 3 to 4 cutlets per person there are generally 7 cutlets per rack.

Amount of meat per person for catering. When Meat Is the Main. When cooking something like steak roast chicken or pork where meat is the main feature of the meal and paired with a few side dishes we recommend about 12 pound eight ounces per person up to 34 12 ounces pound. Preceding a Full.

Used as a meal. Main feature standalone item such as a boneless steak prime rib chicken breast etc- 8 ounces per serving Meat with additional dressing chicken parmesan stuffed boneless pork chops etc 5 ounces per serving Meat served in a heavy sauce or gravy base beef stroganoff sloppy joes etc 4. Beef joints on the bone.

4 5 with drinks. 10 14 for main per person. 15kg will feed 4.

180g 200g per person. Whole fillet 200g per person 1 kg trimmed will serve 5 Rack of Lamb. Allow 3 to 4 cutlets per person there are generally 7 cutlets per rack.

Generally you would allow half a pound per person 225g of boneless meat or three quarters of a pound 340g per person of bone in meat. To see exacly how much you need though please refer to the table below or head over to our shop and order online Found out how much you need. You can now order your meats online here.

This will hopefully help you in determining if you have enough of each category of food as well as what the total amount would be equivalent to per person. A few articles have suggested that caterers base is a total of one pound to one and one quarter pound of food per person at a buffet thats for everythingmain course sides salad etc. 8oz meat pp and pay 5 pp for pork chicken or sausage and 10 pp for beef brisket.

Add on a side for 1175 pp and a dessert for 1. 100 guests 7001200. Epicurean Escape Catering in Santa Rosa CA charges a flat rate of 1 34 50 29 100 27 pp.

Its easier to price this out if youre doing a plated dinner as youll typically be serving four to six ounces of meat two side dishes an appetizer and dessert per person. A meat and cheese tray can serve as one of several hors doeuvres or as the primary offering at a cocktail party. If the meat and cheese tray will be one of several appetizers plan for 1 to 2 ounces of meat and 1 ounce of cheese per person.

If it will be the only dish expect to serve 2 to 3 ounces of meat and 2 ounces of cheese per person. A good rule of thumb is to count on about ⅓ pound of cooked meat for each person for a main. This amount may vary between ½ pound if your guests are big eaters or you dont have many sides to ¼ pound if your sides are generous.

It is important to remember that the amount of uncooked meat you buy does not equal the amount once it is cooked. Serving per Person. Calculation for the actual amounts should come last after all other aspects have been factored.

A good estimate is to use 15 pounds as the amount of food to be served to one person. Subdivide this by the number of servings taking into consideration the main dishes and side dishes. When calculating the amount of cold cuts you need for your party tray work from an average per-person portion of three ounces.

Multiply this by the number of expected guests which in this case is 65 and the total amount of cold cuts that you require for your guests is about 12 pounds which you can divide among several different types of luncheon meats displayed on the tray. Main entree meats - 6 to 8 ounces serving per person. If you are serving multiple main dishes plan on 4 to 6 ounces per dish per person.

Keep in mind that one dish may be more popular than the other. Remember to take your vegetarian and vegan guests into consideration. Decrease your meat count and increase your veggie count as needed.

Appetizers - For parties in which only appetizers and finger foods are being served base your estimate on five to eight appetizers per person per hour. If there is a meal included you can cut back to three or four per person per hour before the meal. Offer more types of appetizers for a larger crowd.

Generally chefs recommend serving ½ pound 8 ounces of meat per person. To feed a party of 10 you would want at least 5 pounds of cooked meat. If you are making more than one meat entree then figure that most people will take an equal portion of each.

AMOUNT COOKED PER PERSON Meatfish 1 type 180-200g. Meatfish 2 types 110g. Meatfish 3 types 80g.

Heavy side potatoes creamy pastas 140g. Medium side rice pasta quinoa 50g. Light Side rocket baby spinach 30g.

Vegetables as a side with 1 other side. Beans as a side dish. Number of guests x 075.

100 guests 75 bread rolls.