Throughout my career, I have come across many different challenges when it comes to meat portions for events. I remember one wedding most vividly; it was a high profile wedding and I had just come onto the scene in the catering industry. My client who catered the wedding had underestimated the meat portions. Whenever I think of it, I can still feel a shadow of the panic that had overcome me at that moment. But I learned. And I hope you can learn from my experiences in catering meat portions too.
Trying to decide the meat portions for catering events is more complicated than multiplying the number of guests by a standard portion size. There are other factors to consider, which means you really have to use your head when trying to determine the right amount of meat to serve.
Not all events require the same approach to meat portioning. Different types of events need different approaches. For example: something I have noticed is that there is a higher meat consumption at outdoor barbeques compared to formal indoor dinners. Another example is at a corporate picnic I attended, the caterer served 20 per cent more meat per person than they would have perhaps for an indoor gala event.
The length of the event can also matter regarding meat consumption. If the duration of the event is longer, the meat consumption is usually higher. For a day-long conference I attended last year, the caterer calculated approx. 30 percent more meat per person than a shorter indoor dinner.
You have to know your audience when it comes to meat portions. In my experience, I have seen caterers calculations change depending on the demographic makeup of the guests. For instance,
Then there’s dietary preferences and restrictions that you need to consider. Offering a variety of meat dishes such as beef, chicken or fish can cater to different tastes which keeps everyone happy!
Different things can affect meat consumption such as sides and appetizers. If there is a dinner with a good portion of potatoes or pasta, the dinners typically require 15-20 per cent less meat per person. This rang through at a corporate lunch I attended; most of the people had their fill of salads and grain-based sides and thus the catering company could reduce meat portions significantly without any complaints.
Buffet style events are different again when it comes to portioning meat. This is what I’ve learned.
For buffets, you need to plan for 0.5 to 0.75 pounds of meat per person. This is due to guests filling up their plate with more food when serving themselves. Thus the amount of meat per person needs to be higher.
I attended a charity gala last year, and the caterer had planned for 0.33 pounds per person. After a few hours, they were very low on food. This horror story is something for caterers to learn from; always err on the side of caution with buffets.
The types of meats that caterers offer are crucial for buffets. Of course it caters to different tastes but it also helps in portion control. I attended a recent corporate buffet and there was the following meats on offer:
I saw that the guests tended to take a little of each type of meat rather than to just load up on one. This reduced the rubbish and led to happier guests!
Even where you place the different meat dishes can impact portion sizes. Here are some tips:
Plated dinners offer more control over portion sizes, but they do come with their own challenges.
For plated dinners, 6-8 ounces of meat per person is recommended. This is a substantial amount of meat without overwhelming the guest. Some guidelines:
Presentation is so important for plated dinners. Proper plating can make smaller portions look more substantial. Some techniques to use are as follows:
I once attended a high-end wedding and the caterer used these techniques to rave reviews from the guests despite relatively smaller meat portions.
This is crucial. As a caterer, you need to know precisely how many guests you are catering for. Confirm the final guest count as close to the date of the event as possible.
Different cooking methods can affect meat yield. For example:
It is recommended to factor these potential losses into your calculations when placing orders.
A great tip when you’re catering is to have a good relationship with meat suppliers. Having a strong relationship with local suppliers can allow you to:
Understanding meat yield is crucial for accurate ordering. Here's what to take note of:
Did you know that most meats lose around 25 per cent after cooking? It’s true!. This can vary depending on the cut of meat and of course the cooking method. Here’s what I have learned.
In order to calculate accurately, divide the amount of cooked meat you need by the yield percentage. For instance, if you need 100 pounds of cooked beef, your calculation would be 100/0.75=133 pounds of raw beef.
Then there’s the bones. Bones can increase the weight of the meat by about 30 per cent. You should typically increase the order by 30 per cent to account for the bones. For instance: if a recipe requires 6 pounds of boneless chicken, you could order around 8 pounds of bone-in chicken.
Another surprising fact? Different seasons can affect meat portion planning:
In spring, in events like Easter, lighter meats tend to be preferred (example: ham or lamb). At an easter brunch I attended, the catering company served around 4 ounces of ham per person, with a side of spring vegetables and other light sides.
For summer events, there tends to be a higher meat consumption. For instance, I attended a fourth of July event and the catering company had to increase their usual portions by about 25 per cent. Everyone loves some grilled meats on the fourth of july!
For autumn events, the meats are usually heartier (such as roast beef or turkey). At an autumn event that I attended, the catering company served 7 ounces of roast beef per person accompanied by various seasonal sides.
Then there’s winter. These seasonal meat portions tend to involve multiple meat options. For a christmas party i attended, the catering company had both turkey and ham on the menu and calculated about 4 ounces per person. Guests enjoyed a variety to rave reviews.
Let me share a detailed case study from a wedding a client of mine catered last summer:
Event Details:
Calculation Process:
1. Base portion: 0.75 pounds per person
200 guests x 0.75 pounds = 150 pounds of cooked meat needed
2. Distribution among meat options:
3. Accounting for cooking loss:
Total raw meat ordered: 230 pounds
Outcome:
The event was very successful and there was even enough leftovers for the happy couple to have the next day. There was a ton of compliments on both the quantity and quality of the food.
Lessons Learned:
There are some challenges and pitfalls when portioning meat:
Estimating meat portions can be a tricky business. On the one hand you want enough meat to satisfy each guest, on the other, you don’t want to have to throw a lot of food in the rubbish. So to calculate the amount of meat requires careful consideration of numerous factors. By following the guidelines in this article, you will be prepared and knowledgeable of exactly how much meat to purchase and to serve.
However, it is always better to have a little too much than not enough. With proper planning and attention to detail you can have all your meat dreams come true (ie minimizing waste whilst leaving guests satisfied). That’s all for now folks. Happy catering!
1. How do I adjust meat portions for children or elderly guests?
If there are a large number of children or elderly guests at the event, it is advisable to reduce the meat portions by 25 per cent. For instance, you could serve 6 ounces of meat per child or elderly guest instead of the 8 ounces of meat per adult. You should still, however, consider the specific demographics of your event. Example: for a family reunion with active teenagers, you might actually have to increase the portions slightly.
2. How can I estimate meat portions for a mixed vegetarian and non-vegetarian event?
Then there’s events with vegetarian and non-vegetarian guests. Firstly, you should determine the number of vegetarians, then, calculate the meat portions based on the number of non vegetarians. You could add 10 per cent extra to account for last minute changes or larger appetites. For instance, if there was an event with 100 guests, and there were 20 vegetarians, you could calculate the meat portions for 88 people (80 non-vegetarians and 10 per cent extra).
3. How do I handle leftover meat safely?
Handling of leftover meat is crucial. Here are some guidelines:
4. How do I calculate meat portions for a multi-day event?
For events lasting more than one day, you should calculate the daily portions separately and then add them together. For instance, for a 3 day event (let’s say a conference) you could cater:
And you could increase the total amount by 10 per cent just in case there were changes in attendance and appetite!
5. How do I adjust meat portions for different cuisines?
Different cuisines have different emphasis on meat in their dishes. For instance:
It is important to always keep the specific dishes and cultural expectations in mind when planning for different cuisines.
Ciaran Kilbride is the CEO and Founder of Caterboss, Ireland's leading supplier of catering equipment. With years of experience in the food and hospitality industry, Ciaran established Caterboss in 2017 to provide high-quality, reliable equipment tailored to the needs of professional caterers. His commitment to innovation and customer service has helped Caterboss grow into a trusted name, known for anticipating industry trends and consistently meeting the needs of its clients.
