For a boneless meat main with sides, 200–250 g of raw meat per adult is a practical shopping starting point: ten adults means 2–2.5 kg total. If you serve two meat choices, split that total between them rather than buying a full portion of each. Use the separate estimates below for bone-in cuts, stew and mixed barbecues; these are planning estimates, not dietary recommendations.
These are raw purchase-weight estimates for planning a meal, not dietary recommendations or guaranteed yields. Adjust for appetites, side dishes and the specific cut; bone-in and boneless weights are not interchangeable.
| Type of meat | Suggested raw amount per adult |
|---|---|
| Boneless beef, lamb or veal | 200–250 g |
| Bone-in chops or chicken pieces | 300–400 g |
| Ground meat for koobideh or burgers | 200–250 g |
| Stew meat with rice and sides | 150–200 g |
| Mixed barbecue meats | 250–350 g total |
The total package weight of chops, ribs, shank and whole chicken includes bone and sometimes skin. Because not all of that weight becomes edible meat, allow a larger raw portion than you would for boneless cuts. The exact yield varies with the cut and preparation.
For koobideh served with rice, grilled tomato, bread and salad, plan roughly 200 to 250 grams of raw ground meat per adult. A lighter meal may require less, while a barbecue focused mainly on kebab may require more. Remember that meat loses moisture and some fat during grilling.
Persian stews are normally served with rice and often include beans, vegetables, herbs or split peas. About 150 to 200 grams of raw boneless meat per adult is usually a useful estimate. Gheimeh with several side dishes may need less, while a meat-forward khoresh may need more.
For a barbecue with several meat choices, estimate the combined total rather than a full portion of every item. Around 250 to 350 grams of raw meat per adult is often suitable when serving rice, bread, vegetables and salads. If guests will be eating for several hours or the menu has few sides, increase the amount.
| Guests | Boneless main course | Mixed barbecue |
|---|---|---|
| 4 adults | 800 g–1 kg | 1–1.4 kg |
| 6 adults | 1.2–1.5 kg | 1.5–2.1 kg |
| 10 adults | 2–2.5 kg | 2.5–3.5 kg |
| 20 adults | 4–5 kg | 5–7 kg |
A school-age child often eats around half to two-thirds of an adult portion, but age and appetite vary considerably. Teenagers may eat an adult portion or more. For family events, count several young children as fewer adult portions, then keep a small buffer.
Raw meat becomes lighter as moisture and fat are lost during cooking. The amount varies with cut, trimming, method and final doneness. The purchase estimates in this guide already use raw weight; do not add a second cooking-loss allowance as if they were cooked serving weights.
A buffer of about 10 percent is helpful when guest appetites are uncertain. Avoid buying a large excess without a storage plan. Divide unused raw meat into meal-size packages and refrigerate or freeze it promptly. Cooked leftovers should also be cooled and stored safely.
At Persia Meat Shop Newmarket, you can tell us the dish, number of guests and whether you are serving rice, bread or other meats. Our team can recommend an approximate quantity and prepare custom cuts, kebab meat, chops, chicken pieces or stew meat in convenient packages.
Persia Meat Shop Newmarket
130 Davis Dr Unit 12, Newmarket, Ontario
Call (905) 895-9999 to discuss quantities and custom preparation.
The amounts in this guide are shopping estimates, not dietary recommendations or guaranteed serving yields. Choose a raw-meat allowance that fits your menu, then multiply by the adult-equivalent guest count. Keep bone-in and boneless calculations separate.
Suppose you choose 250 g of raw boneless meat per adult for your menu. Ten adults need 2.5 kg in total. You could divide that into 1.5 kg for kebab and 1 kg for chicken. Do not order 2.5 kg of each unless you intentionally want twice the original allowance.
If you choose an optional 10% buffer, 2.5 kg becomes 2.75 kg. It is a planning choice, not a requirement. For bone-in chops, whole birds or shanks, ask about the usable meat in that specific cut rather than applying the boneless figure directly.
Cooking changes weight through moisture and fat loss. The amount varies by cut, trimming, method and final doneness. Do not subtract a second cooking-loss allowance if the estimate you are following already specifies raw purchase weight.
