Ever found yourself standing at the meat counter (or scrolling through our Midwest Prime website) wondering, “How much meat do I actually need?” Whether you're grilling for a big crowd or just trying to figure out how much to cook for dinner without ending up with a mountain of leftovers—or worse, not enough to go around—you're not alone.

I get this question all the time. And I’ve been on both sides: cooking for my three hungry boys and hosting big backyard barbecues where the meat must be the star. So today, I’m breaking it down for you in the simplest way possible.

This is real-life guidance for real-life folks using real food—like our pasture-raised beef, pork, and chicken. Let’s get into it.

The Quick Answer: How Much Meat Per Person?

Here’s your fast and easy rule of thumb:

• Adults (average appetite): ½ lb of cooked meat

• Big eaters or meat-heavy meals: ¾ lb of cooked meat

• Kids: ¼ to ⅓ lb of cooked meat

If you're not sure, lean on the generous side. Leftovers from quality meat never go to waste—trust me.

It Depends on the Cut (Let’s Get Specific)

Not all meat cooks down the same. Some cuts have bones. Some shrink more as they cook. Here's how to think through it based on what you're working with.

🥩 Prime Rib (Bone-In and Boneless)

Let’s talk about the crown jewel of any special dinner: prime rib. How much prime rib roast beef per person-

• Bone-in prime rib: Plan on 1 lb per person. The bones add weight (and amazing flavor), but they take up space, so you need more. If you're serving a crowd, aim for 2–3 people per rib as a rough guide.

• Boneless prime rib: Plan on ¾ lb per person. It’s all meat, so you can go a little lighter—but let’s be honest, no one complains about having leftovers when it’s pasture-raised, dry-aged beef like ours.

👉 Pro tip: Leftover prime rib makes phenomenal sandwiches the next day with horseradish sauce and a crusty roll.

🍖 Roasts (Chuck, Shoulder, Etc.)

Roasts are some of the most comforting, crowd-pleasing meals you can make—but keep in mind, they shrink quite a bit during cooking. This is especially true for the ones with more fat and connective tissue (which also happen to be the most flavorful!).

As a general rule, plan on ¾ to 1 pound of raw roast per adult—leaner cuts like rump or sirloin tip stay closer to ¾ lb, while fattier roasts like chuck, arm, and Boston butt need a full pound per person to account for the fat that renders off as they cook.

Here’s how some of our popular roasts break down:

• Chuck Roast (bone-in) – Full of fat and flavor, this one shrinks a good bit as it cooks. One of our 4 pound roasts typically feeds 4 adults with some leftovers for beef and noodles or tacos the next day.

• Arm Roast (bone-in) – Similar to chuck but a bit leaner. Still needs that slow cook time to break down the collagen. Great for stews and veggie-packed roasts.

• Rump Roast (boneless) – A leaner cut that holds its shape. Great for slicing thin for roast beef sandwiches or a classic Sunday dinner.

• Sirloin Tip Roast (boneless) – Another lean option, best served medium rare and sliced thin. Perfect for feeding a crowd without a lot of waste.

• Brisket- Brisket is one of those cuts that turns into magic when it’s cooked low and slow—but it shrinks a lot. Between the fat cap and the natural moisture loss, expect to lose 30–40% of the starting weight during cooking.

That means you’ll want to plan on at least 1 pound of raw brisket per person—and more like 1¼ pounds if you want leftovers (which you do… because brisket tacos, sandwiches, and hash are so good the next day).

• Tri Tip (boneless) – A flavorful, triangular cut that doesn’t shrink much. Best grilled or roasted and sliced against the grain. Plan for about ½ to ¾ lb per person, depending on how many sides you’re serving.

• Beef Tenderloin (boneless) – Super tender and very lean, which means it doesn’t shrink much. This is a special-occasion favorite. Plan on ½ to ¾ lb per person—maybe more if you want leftovers (which you will).

• Pork Loin (boneless or bone-in) – Lean and mild, this cut works well roasted or grilled. It doesn’t shrink too much, so ½ to ¾ lb per person is usually perfect.

• Pork Tenderloin (boneless) – Very lean and cooks quickly. You’ll usually want around ½ lb per person, maybe a bit more if it’s the star of the meal.

• Boston Butt Roast (bone-in pork shoulder) – Loaded with fat and flavor, this one shrinks a lot during its long, slow roast or smoke. Think pulled pork or carnitas heaven.

• Ham Roast – Can be bone-in or boneless, and doesn’t shrink as much as some of the fattier cuts. Great for holiday dinners or slicing up for breakfast and sandwiches later.

🍗 Chicken

• Whole chickens: About 1.25–1.5 lbs raw weight per person.

• Boneless breasts or thighs: 6–8 oz per person works well.

• Chicken wings: If you're planning a party or game-day spread, wings are a must—but they go quick!

For an appetizer or finger food setup, plan on 6–8 wings per person (roughly 1 to 1½ pounds per person depending on the size of the wings). Hosting a bunch of big eaters or making wings the main event? Bump that up to 10–12 wings per person—especially if you're serving them with just a few sides.And don’t forget the ranch, blue cheese, and napkins! 

🌭 Breakfast Sausage Links & Bacon (Midwest Prime)

Our Midwest Prime breakfast sausage links come 12 to a pack and are more like small smoked links than traditional tiny breakfast patties. Our berkshire bacon comes with about 10 to 12 slices per pack. They're a family favorite and disappear fast.

• Plan on 3–4 links per adult, depending on what else you're serving.

• Plan on 2-3 slices of bacon per person. Honestly, plan for more than you think. Our pasture-raised bacon disappears fast!

What About the Sides?

• Serving hearty sides like potatoes, mac & cheese, or cornbread? You can usually shave off a few ounces per person.

• Light sides (salads, veggies)? Stick with the higher end of the portion range.

• And remember: kids might eat less, unless you're serving burgers or bacon—then they’re suddenly starving.

Better to Have a Little Extra

If there’s one lesson I’ve learned feeding a family and running a farm, it’s this: leftovers are a blessing. Use leftover steak on a salad, turn extra pulled pork into sliders or nachos, or make a breakfast hash with roast beef and eggs the next day. When you're cooking with meat that's this good, nothing goes to waste.

Want to Stay Stocked and Ready?

If you hate last-minute store runs or guessing games, our Farm Club subscription boxes take the stress out of dinner time. You’ll always have a freezer full of pasture-raised, high-quality meat ready to go. No preservatives, no fillers—just real food from our family farm to your table.

👉 Check out our Farm Club here

Need help planning a meal?
We love helping folks figure out just the right amount of meat for their family or event. Shoot us a message or stop into The Market by Midwest Prime—we’ll get you set up with exactly what you need.