Meat Serving Calculator
Estimate raw meat to buy from cooked portions and fixed cooking-loss assumptions.
Last updated · View algorithm, constants and default inputs (JSON)
About this calculator
Enter the cooked portion you want per guest. The calculator divides the total cooked amount by one minus a fixed loss factor for each meat type. Real yield varies with cut, fat, trimming and cooking method, so use this only as a shopping estimate.
Worked example
calculated with the default values below
Number of guests 8 people · Meat Roast beef · Portion per guest (cooked) 180 g Raw weight needed 1,920 g · Raw weight needed 1.92 kg · Raw weight needed 4.23 lb · Cooking weight loss 25 %
General background references
Disclaimer
These calculators give general cooking guidance. Ingredient density, oven calibration, altitude and equipment all vary, and safe minimum internal temperatures always take precedence over timings. Follow the food-safety advice issued by your national authority.
Implementation source
This record describes the implementation used by this page. It is not independent validation. External references, when available, support only the stated formula or definition; estimates and custom rules retain their own assumptions.
Formula and variables
raw = G × q ÷ (1 − L)
- raw
- raw meat needed, g
- G
- number of guests
- q
- cooked portion per guest, g
- L
- shrinkage loss fraction
L lookup: beef/pork 0.25, chicken/turkey 0.30, lamb 0.28, ham 0.15, fish 0.18. rawKg = raw ÷ 1000; pounds = raw ÷ 453.59237.
Frequently asked questions
Are the cooking-loss percentages guaranteed?
No. The percentages are planning assumptions for broad meat categories, not a guarantee for a specific cut or cooking method. Trimming, bone, fat, temperature and doneness affect raw-to-cooked yield.