🍖 Stew Meat Per Person Calculator
Calculate exactly how much stew meat you need for any group size
| Meal Context | Raw / Person (oz) | Raw / Person (g) | Cooked / Person (oz) |
|---|---|---|---|
| Appetizer / Light Bowl | 5–6 | 140–170 | 3.5–4.2 |
| Main Course (avg appetite) | 8 | 227 | 5.5–6 |
| Hearty / Cold Weather Meal | 10–12 | 284–340 | 7–8.5 |
| Buffet Side Dish | 4–5 | 113–140 | 2.8–3.5 |
| Kids (under 12) | 3–4 | 85–113 | 2–2.8 |
| Catering Standard | 6–8 | 170–227 | 4.2–5.5 |
| Guests | Raw Meat (lbs) | Raw Meat (kg) | Cooked Yield (lbs) |
|---|---|---|---|
| 5 | 2.5 | 1.1 | 1.75 |
| 10 | 5 | 2.3 | 3.5 |
| 15 | 7.5 | 3.4 | 5.25 |
| 20 | 10 | 4.5 | 7 |
| 25 | 12.5 | 5.7 | 8.75 |
| 50 | 25 | 11.3 | 17.5 |
| 100 | 50 | 22.7 | 35 |
| Cut / Type | Cooked Yield | Trim Loss | Net Usable |
|---|---|---|---|
| Chuck (cubed) | 70–75% | 10–15% | 60–65% |
| Round (cubed) | 72–78% | 8–12% | 64–68% |
| Pre-cut Stew Meat | 70–73% | 5–8% | 65–70% |
| Bone-in (short ribs) | 55–60% | 20–30% | 40–48% |
| Lamb Stew Meat | 65–70% | 12–18% | 55–60% |
| Imperial | Metric | Imperial | Metric |
|---|---|---|---|
| 1 oz | 28.35 g | 1 lb | 453.6 g |
| 4 oz | 113 g | 2 lbs | 907 g |
| 6 oz | 170 g | 3 lbs | 1.36 kg |
| 8 oz | 227 g | 5 lbs | 2.27 kg |
| 12 oz | 340 g | 10 lbs | 4.54 kg |
| 16 oz (1 lb) | 454 g | 25 lbs | 11.34 kg |
For the main dish of stew I found that 8 ounces of raw beef for one person are the amount that most commonly works… Around 227 grams. Here sounds a lot until you know that the meat loses around 28 percent of its weight during cooking.
So 8 ounces raw result roughly 5,5 until 6 ounces on the plate. Not really impressive to me really.
How Much Beef to Use and Best Cuts for Stew
Big hunger? Then go to 10 or even 12 ounces raw, so between 284 and 340 grams each person. For buffets the amount drops, 4 until 5 ounces raw for guest, because folks took several dishes.
Children under 12 years eat around 55 until 60 percent of adult serving, so 3 until 4 ounces raw.
If the number grows, it quickly makes a big amount. For 10 guests you need 5 pounds raw. 50 guests?
So 25 pounds, what gives around 17,5 pounds cooked. A serving of 4 ounces cooked has around 220 calories and 28 grams of protein with 11 grams of fat, very good food balance.
Meat for stew is commonly found in food stores, but knowing what it really is and how to use it makes a big difference. Beef meat for stew usually is made up of leftover bits from various cuts of beef. When a store sells it, it can be a mix from anything that stayed after trimming of big roasts.
Those ready-made blocks in the supermarket commonly are a collection of odd bits and big parts that cook unevenly.
The best cut for stew is the chuck. Chuck comes from the front shoulder and neck of the animal. Those muscles work a lot, so they have lots of connective tissue and internal fat.
A roast from boneless chuck with good marble is perfect, because during cooking the fat melts, pushing the result tender and juicy. Skip the thin mixed meat for stew. Short ribs and brisket also work.
Brisket has more sinews, while beef belly gives a smoother texture. Shin and oxtail also work well for slow cooking.
What makes good meat for stew is lots of muscles and fiber tissues. It helps that it holds well in liquid during a long time. Cooking at low temperature and slowly creates wonders.
Collagen and connective tissues break down and turn into rich, delicious gelatin. Usually cook during two or more hours. If the meat does not cook long and slowly enough, it will not turn out nice.
There are several ways to cook stew. It works on the stove, in the oven, in a slow cooker or in a pressure cooker. Frozen meat for stew can go directly in a pressure cooker without thawing.
But big bits more then one and a half inch can cook unevenly from cold, so cutting more small or partially thawing first is good advice.
Rolling beef in flour before browning helps for the thickness. After browning, take the chance to grab all the good burned bits that stay stuck to the bottom. Mix butter and flour together and add it to the pot to also help thicken everything.
Worcestershire sauce or soy sauce goes well with beef stew. Canned broth can improve by boiling fresh celery, carrots, onions, dried mushrooms and beef bones for around thirty minutes.
For serving sizes plan half a pound of meat for an adult and a quarter for a child. Meat for stew is not only for stew itself. It works well in stroganoff, chili, spaghetti sauce, taco meat, curry, goulash and kebabs.
A Dutch oven or big stockpot on the stove works perfectly forhomemade beef stew.
