How Much Meat per Person?

⅓ lb cooked per adult with sides, ½ lb when meat is the show, kids at half — then each cut’s yield turns that into the raw weight to actually buy. Pick your cut for the full chart, buying guide, and quick calculator.

Every cut at a glance — 20 adults, sides on the table

CutPer adultFor 20 guests
🥩 Brisket ⅓ lb cooked 13–14.5 lb raw
🥩 Tri-Tip ⅓ lb cooked 9–10 lb raw
🥩 Prime Rib 0.4 lb cooked 10.5–12.5 lb raw
🍖 Beef Plate Ribs 1–1 bones 20–20 (7–7 racks)
🍔 Burgers 1–1.5 patties 20–30
🐖 Pulled Pork ⅓ lb cooked 12–14 lb raw
🍖 Spare Ribs 3–4 ribs 60–80 (5–7 racks)
🍖 Baby Back Ribs 4–5 ribs 80–100 (8–10 racks)
🥓 Pork Belly ¼ lb cooked 7.5–9 lb raw
🌭 Smoked Sausage 1–1.5 links 20–30
🥩 Pork Loin ⅓ lb cooked 8.5–9.5 lb raw
🍖 Bone-In Ham ⅓ lb cooked 9.5–11 lb raw
🍖 Boneless Ham ⅓ lb cooked 7–8 lb raw
🐔 Whole Chicken ⅓ lb cooked 10–12 lb raw
🍗 Chicken Leg Quarters 1–1 leg quarters 20–20
🍗 Chicken Thighs 1.5–2 bone-in thighs 30–40
🍗 Chicken Wings 6–8 party wings 120–160
🦃 Turkey ⅓ lb cooked 12–14.5 lb raw
🍖 Leg of Lamb ⅓ lb cooked 10–12 lb raw
🌭 Hot Dogs 1–1.5 hot dogs 20–30

Beef

🥩 Brisket🥩 Tri-Tip🥩 Prime Rib🍖 Beef Plate Ribs🍔 Burgers

Pork

🐖 Pulled Pork🍖 Spare Ribs🍖 Baby Back Ribs🥓 Pork Belly🌭 Smoked Sausage🥩 Pork Loin🍖 Bone-In Ham🍖 Boneless Ham

Poultry

🐔 Whole Chicken🍗 Chicken Leg Quarters🍗 Chicken Thighs🍗 Chicken Wings🦃 Turkey

Lamb & cookout classics

🍖 Leg of Lamb🌭 Hot Dogs

Or let the calculator do it

The meat calculator takes your exact headcount, appetite level, side count, and leftover plans — and shows the raw → cooked → per-person math it used, so you can defend the shopping cart.

Frequently asked questions

How much meat per person at a BBQ?

The caterer’s rule: ⅓ lb of cooked meat per adult when two or three sides share the table, ½ lb when the meat carries the meal, and kids count half. The raw weight you buy is higher — each cut’s page shows its own trim-and-shrink yield.

Does the rule change for ribs and wings?

Yes — cuts served by the piece plan by count, not pounds: 3–4 spare rib bones, 6–8 party wings, or one leg quarter per adult with sides. Each cut’s chart speaks its own honest unit.

How much meat do I need for two mains?

Not double — guests take some of each. Plan each meat for about 60% of your headcount: for 30 guests with brisket and pulled pork, run each cut’s numbers for 18.