How Much Meat Per Person for a BBQ
Exact per-person quantities for burgers, steaks, ribs, pulled pork, and mixed grill cookouts
- [1]For burgers and steaks, plan 1/2 pound (8 oz) of raw meat per adult -- this accounts for cooking shrinkage of 20-25%.
- [2]For pulled pork and brisket, buy 1/2 pound raw per person because these cuts lose 40-50% of their weight during low-and-slow cooking.
- [3]Children under 12 eat roughly half an adult portion. Teenagers eat a full adult portion or more.
- [4]When serving multiple proteins at a mixed BBQ, reduce each individual amount by 30% since guests will sample everything.
Plan 1/2 pound (8 oz) of raw meat per adult for quick-cook items like burgers and steaks. For low-and-slow proteins like pulled pork and ribs, buy 1/2 pound raw per person to yield roughly 1/3 pound cooked. These amounts assume sides are also being served.
Per-Person Meat Calculator
| Protein | Raw Weight Per Adult | Cooked Yield Per Person | Shrinkage |
|---|---|---|---|
| Burgers (ground beef) | 1/2 lb (8 oz) | 6 oz (one patty) | ~25% |
| Steaks (ribeye, strip) | 1/2 lb (8 oz) | 6-7 oz | ~15-20% |
| Chicken breast | 1/2 lb (8 oz) | 6 oz | ~25% |
| Chicken thighs/legs | 3/4 lb bone-in | 5-6 oz meat | ~35% with bone |
| Pork ribs (baby back) | 1 lb (4-5 ribs) | 6-7 oz meat | ~40% bone + shrink |
| Pulled pork (shoulder) | 1/2 lb raw | 5 oz cooked | ~40-50% |
| Brisket | 1/2 lb raw | 5 oz cooked | ~40-50% |
| Hot dogs / sausages | 2-3 links | 2-3 links | minimal |
Adjustments for Group Size
- Under 10 guests: Buy 10-15% extra. Smaller groups tend to eat more per person since there is less variety competing for appetite.
- Over 20 guests: You can reduce per-person amounts by 10% because larger groups always have lighter eaters who balance out the heavy ones.
- Mixed protein buffet: When offering 3+ proteins, reduce each by 30%. Guests sample smaller amounts of everything rather than committing to one large serving.
- Children under 12: Count each child as half an adult portion.
- Teenagers: Count each teenager as 1.5 adult portions. They will eat more than you expect.
Planning for Sides
The amounts above assume a standard BBQ spread with 2-3 sides (coleslaw, baked beans, corn, potato salad). If your sides are minimal, increase meat by 25%. If you are serving heavy starch sides like mac and cheese, loaded baked potatoes, or bread rolls, you can reduce meat by 15%.
Buying Timeline
- 3+ days before: Purchase and freeze any meat that will not be used within 2 days.
- 1-2 days before: Move frozen meat to the refrigerator to thaw. Marinate anything that needs time.
- Morning of: Season dry rubs. Start low-and-slow items (pulled pork needs 10-14 hours including rest).
Quick Formula
For a simple mixed BBQ: multiply the number of adults by 0.75 pounds to get total raw meat needed across all proteins. A cookout for 20 adults needs approximately 15 pounds of total raw meat.
Technical FAQ
Q: How many pounds of pulled pork do I need for 20 people?
Buy 10 pounds of raw pork shoulder (bone-in) for 20 adults. Pork shoulder loses 40-50% of its weight during smoking, so 10 pounds raw will yield approximately 5-6 pounds of finished pulled pork -- about 4-5 ounces per person.
Q: How many burgers should I plan per person?
Plan 2 burgers per adult if they are the only main protein being served. If you are also serving hot dogs or other meats, plan 1 burger plus 1 hot dog per person. Use 1/3 pound ground beef per patty for standard burgers or 1/4 pound for sliders.
Q: Should I buy extra meat for leftovers?
Add 15-20% beyond your calculated amount if you want leftovers. Leftover pulled pork and brisket reheat exceptionally well and freeze for months. Leftover steaks and burgers are best eaten within 2 days.