A 1.5kg roast will feed approximately 5 people.
Allow around 375g beef per person, so for four people, you need a joint around 1.5kg, for six, 2.25kg, for eight, 3kg and for 10, 3.75kg.
Organic loin of pork on the bone: 1.5kg will comfortably serve 4-6 people. Organic loin of pork boned and rolled: easier to carve than the bone in version and 1kg will serve 4 people plus extras for nibbling later.
As above, 1kg will feed 2-4 people for one meal and 2.5kg will feed 6-8. Silverside of beef, salted and home cured with juniper, bay and peppercorns ready for you to simmer in your kitchen then chill, rolling some cracked black pepper on the outside.
As each meat item is individual, there is no definite answer to this question, but on average 1kg of meat serves approximately 4 people, depending on the adult to children ratio. This is only a guideline and we recommend that you overestimate, rather than underestimate, as you may end up not having enough.
An average-size chicken weighs about 1.5kg and will feed 4 people. If you're cooking for 5 or 6, go for a 1.8kg-2kg bird.
2) Size matters
For lean joints off the bone, allow 200 - 250g meat per person, so choose a joint around 2kg for 6 people.
Bone-in roasts: Figure about one-pound per person. A 10-pound roast will feed 8-10 people. Boneless: Allow about a half-pound per person, which should yield about a 6-ounce piece. A 3-pound tenderloin would feed 6 people.
A whole leg of lamb will typically serve eight people, so is a perfect cut for entertaining lots of guests, especially on Easter Sunday. However, the leg can also be bought divided into smaller joints if you are catering for fewer guests.
The shoulder is full of flavour and when boneless makes an easy carving roasting joint. When cooked slowly the meat will become tender and fall apart. Feeds between 3 to 4 people. One boneless shoulder weighs approximately 1.5kg.
The total cooking time depends on the weight of the meat. To cook rare, allow 15-20 minutes per 500g of meat. To cook medium allow 20-25 minutes per 500g of meat. To cook well done allow 25-30 minutes per 500g of meat.
Beef Joint for 5 people Min weight 2.0 kilo.
For generous portions (and maybe even some yummy leftovers), buy 250 g (8 oz) per person (raw). For a roast that has bone, increase that by about 30% – so, 375 g (12 oz) per person. What's a serving?
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.
Between 5 and 12 kg of feed are required to produce 1 kg of meat in beef cattle and lambs. The feed conversion rate (FCR) increases with the age of animal due to a reduction of the metabolized nutrient production and absorption. Feed conversion rate is strongly linked to genetics and the capacity for muscle deposition.
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.
Although this depends on how much each person eats, a 2lb boneless pork loin will generally serve 2-4 people. A 4lb loin will feed about 6-8 people. When in doubt, we recommend making more than what you think you may need and enjoying the leftovers from the pork roast later in the week.
A perfect size for home cooking, this piece offers little waste & is a great money saving cut for all the family to enjoy. The succulent belly meat has a great flavour & is easy to roast or cut into thick slices for the grill. This Pork Belly Boneless is approximately 1.5-2 kilos in weight & feeds up to 6 people.
Our 2kg cut will feed 6-8 people.
When deciding how much chicken to buy, as a guideline, a 1.6kg chicken should feed 4 people well and still allow for leftovers.
When deciding how much chicken to buy, as a guideline a 1.4kg chicken should feed 4 people well and still allow for leftovers. If you're storing the chicken before cooking you should keep it wrapped in foil (not plastic) in a deep roasting tray in the middle of the fridge on a lower shelf.