Don't let your guests go hungry. Calculate precision meat volumes based on 2026 industry-standard shrinkage rates, cut yields, and event styles.
We recommend choosing 2-3 types for variety.
Based on 2026 Australian catering benchmarks.
Our 2026 calculator factors in Shrinkage Variance. While standard grilling results in a 25% weight loss, Low & Slow cuts like Brisket can lose up to 45% due to fat rendering and moisture evaporation. For bone-in cuts like Tomahawks, we account for the 30% non-edible bone mass to ensure your guests receive a full 250g-350g portion of actual protein.
| Meat Type | Avg. Bone Weight | Cooking Shrinkage (2026) | Ideal Raw Portion/Adult |
|---|---|---|---|
| Boneless Steak | 0% | 25% | 300g |
| Tomahawk Steak | 30-35% | 20% | 500g-600g |
| Brisket / Pulled Pork | 5% (Fat Cap) | 40-45% | 450g |
| Lamb Chops | 25% | 25% | 400g |
Everything you need to know before you order from your butcher.
For a casual Australian backyard BBQ, plan on 300g–400g of raw meat per adult when serving a single cut, or 400g–500g if offering a variety of meats buffet-style. Children aged 3–12 typically eat half an adult portion. These figures account for standard cooking shrinkage of around 25% for grilled cuts. Always add a 15% buffer to avoid running short — leftover BBQ is never a problem.
For 20 adults at a casual buffet-style BBQ, you'll need approximately 8–10kg of raw mixed meat. A practical split would be 3kg of steaks or chops, 3kg of sausages or burgers, and 2–4kg of a slow-cook cut like brisket if you're doing low and slow. Use our calculator above to dial in the exact quantities based on your chosen cuts and event style.
For 50 adults at a self-serve buffet, budget for 20–25kg of raw meat total across your selected cuts. At buffet-style events people tend to graze and try multiple proteins, so the per-head weight goes up slightly compared to a plated service. We recommend 3–4 different meat types to keep variety high without over-complicating your prep. Add a 15–20% buffer for confident catering.
Brisket is one of the highest-shrinkage cuts available. When cooked low and slow (10–14 hours at 110–130°C), brisket typically loses 40–45% of its raw weight through fat rendering and moisture evaporation. This means a 5kg raw brisket will yield approximately 2.75–3kg of cooked meat. Always purchase significantly more raw brisket than your target serving weight — our calculator applies this shrinkage rate automatically.
Boneless steaks like ribeye and sirloin shrink by approximately 20–25% during grilling due to moisture loss and fat rendering. A 300g raw sirloin will yield around 225–240g on the plate. Bone-in cuts like a Tomahawk shrink slightly less (around 20%) but carry 30–35% non-edible bone weight, which is why raw Tomahawk portions need to start at 500–600g per person to deliver a satisfying serve.
For lamb chops or a rack of lamb on the BBQ, allow 350–400g raw weight per adult. Lamb carries around 25% bone weight, and loses a further 25% during cooking — so your 400g raw portion delivers roughly 225–240g of edible cooked lamb per person. If lamb is the hero cut rather than one of several options, increase to 450–500g raw per person to ensure generous serves.
Plated service means pre-portioned meals served to each guest — this allows tighter control and typically requires 300g raw meat per adult. Buffet service is self-serve, which consistently results in guests eating more (especially with variety on offer), pushing requirements up to 400g+ raw per adult. For premium events or long celebrations where guests graze over several hours, budget at the higher end and always include a leftover margin.
For small gatherings (under 20 people), 2–3 days notice is usually sufficient for most cuts. For larger events or specialty cuts like whole brisket, full racks of lamb, or Tomahawk steaks, aim for 5–7 days advance notice to allow your butcher to source, age, or prepare cuts to your specification. For events over 50 people, 1–2 weeks notice is recommended, especially during peak periods like Christmas, Australia Day, and long weekends.
