If cooking beef on the bone, a three-rib roast (about 3kg) will serve about seven to eight people. 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.
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.
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.
A whole fillet weighs around 2kg and will feed 10-12 people, or choose a 1 kg piece to roast or for a magnificent beef wellington for 4-6 people.
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.
A 2-rib joint (about 2.5kg) would feed four to six people and 4-rib joint (about 5kg) would feed six to eight people. 2.5kg would feed about six people.
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.
To calculate roast beef cooking time: If cooking beef on the bone, a three-rib roast (about 3kg) will serve about seven to eight people. 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.
As above, same cooking times apply – but this joint will feed about 8 – 10 people, some with second helpings, which are obligatory!
Allow 350-400g per serving for roasts on the bone – around 3kg for eight.
Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
Weigh joint of beef to calculate the cooking time. Allow 20 minutes per 450g for medium, 15 minutes per 450g for medium-rare and 10-15 minutes per 450g for rare.
For feeding four to six guests, you'll want a roast between 1 1/2 to 2 pounds. This will give each of your guests three to four (1/2-inch) slices on the plate, as well as a small portion of seconds or leftovers.
After years of experience around the pool and BBQ, we recommend, depending on appetite, 150 to 225grams of meat per adult. That means for 1 kilogram of steaks should feed between 4 to nearly 7 people.
Before buying your roast, consider how you plan to serve the meat to your guests. If the roast is part of a holiday buffet, estimate that your guests will eat about half a pound per person. If it is the main course for a sit-down dinner, plan on one pound per person or one rib for every two diners.
Serving Size: A 1kg joint(approx 2lb) will feed 3-4, we suggest roughly 8oz (250g) per person.
For a boneless joint, you may choose from rolled sirloin, rolled rib or topside and should allow 250 grams per person – i.e. 2kgs for 8 people, 2.5kgs for 10 etc.
4kg - Up to 16 servings. 4.5kg - Up to 18 servings. 5kg - Up to 20 servings.
Season and oil generously. Brown in a 220°C/Gas 7 oven for 20 mins, then turn down to 160°C/Gas 3 and add a little water to the pan. Cook for 20 mins per 500g (add/subtract 15 mins for well done/rare). Wrap in foil and leave somewhere warm to rest for at least 15 mins before carving.
Organic loin of pork on the bone: 1.5kg will comfortably serve 4-6 people.
When cooking something like steak, chicken, or pork, where meat is the main feature of the meal and paired with a few side dishes, we recommend about 1/2 pound (eight ounces) per person, or up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers.
How large a roast do I need to buy? 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.