Last big feed I did was for 75-80 people, it was a group of construction workers and their families - I cooked four 10 lb. Also if you are serving them on buns don't buy big hamburger buns, instead buy potato roll buns and slice them in half - even if they make two sandwiches they are only totaling about 1/4 lb. The biggest thing is to try to instill portion control if it is a self serve line, put all the sides and what not at the front of the line, meats at the end - that way they fill a lot of the plate with sides first. for my own cooks and have never ran short. as a helping, and I usually up it to 1/3 lb. To convert 200 grams to cups, you need to know the ingredient you will convert and the density of the ingredient. Most every caterer I've ever worked with/for figures 1/4 lb. So there is no exact conversion rate from weight to volume. unless your feeding a lot of really big guys.
per person is a LOT of meat for each type of meat. If I were smoking meat for 60 people using a 60/40 pork to chicken split, I would go for the following in uncooked weights:ģ4.3 * 1.1 = 37.7 pounds of chicken, call it 38 pounds of whole chicken.ģ6 *1.1 = 39.6 pounds of pork, call it 40 pounds of Boston Butt. Now, add a little to it for leftovers and to make sure you do not run out, say 10%. Having said that, here is the calculation for pulled pork based on a 50% yield or a 50% loss:ġ8 pounds of pork = 36 pounds of uncooked pork I would consider upping that to a 50% loss for a 50% yield. My earlier calculation for pulled pork showed a 40% loss for pork. Using this assumption and since the pork calculation has been shown at a 60% yield for the chicken, I would say the following for the chicken assuming a 35% yield or a 65% loss:Ħ0 people at 1/2 pound each = 30 pound of cooked meatĦ0/40 split = 18 pounds of pork and 12 pounds of chickenġ2 pounds of cooked chicken = 34.3 pounds of uncooked chicken Perhaps a 1/2 pound of meat per person would be sufficient. Portion sizes will vary depending on what time the meal is served. Pulled pork is typically served in 5 ounce servings. When serving hamburgers, allow for 2 burgers per person (at 4 ounces per burger) 8 ounces total. It sounds like you have an even mix of people. Meat served in a heavy sauce or gravy base (beef stroganoff, sloppy joes, etc) 4 ounces per serving. Let's say you have a 5 pound chicken, you should get about 1.75 pounds of meat. 65% may sound like a lot, but when you consider packaging, liquid, trimming (fat/skin) and deboning, it is reasonable. Your yield of servable meat after cooking will be about 35% of the weight on the packaging. Whole Roaster Chickens run about 4-7 pounds.
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