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How much steak per person?
Count about 250 g (9 oz) of raw boneless steak per adult, half for a child. Buying a whole piece, add what the butcher trims off: from 1.23× for a ribeye to 1.75× for a tenderloin, measured on real pieces.
Estimates to plan with, not a guarantee: every piece, butcher and grill is different. Nothing you type leaves this page.
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The numbers at a glance
| Cut | 2 | 4 | 6 | 8 | 10 | 12 |
|---|---|---|---|---|---|---|
| Ribeye (boneless) | 0.6 | 1.2 | 1.9 | 2.5 | 3.1 | 3.7 |
| Ribeye, bone-in (tomahawk) | 0.9 | 1.8 | 2.6 | 3.5 | 4.4 | 5.3 |
| Striploin | 0.6 | 1.3 | 1.9 | 2.6 | 3.2 | 3.9 |
| Tenderloin | 0.9 | 1.8 | 2.6 | 3.5 | 4.4 | 5.3 |
| Picanha | 0.9 | 1.7 | 2.6 | 3.5 | 4.3 | 5.2 |
| Flank steak | 0.8 | 1.5 | 2.3 | 3 | 3.8 | 4.5 |
| Skirt steak | 0.8 | 1.5 | 2.3 | 3.1 | 3.8 | 4.6 |
| T-bone | 0.8 | 1.6 | 2.4 | 3.2 | 4 | 4.8 |
Questions
How much steak per person?
About 250 g (9 oz) of raw boneless steak per adult for a steak dinner; 180 g if there are big starters, 350 g for big eaters. Bone-in steaks: add about a quarter for the bone. Children: half.
How much whole tenderloin for 8 people?
8 × 250 g = 2 kg of steaks. A whole tenderloin gives 57 % in steaks (38 pieces measured), so buy about 3.5 kg; the rest is tartare meat, fat and sinew.
Is it better to buy a whole piece?
Only if the whole piece costs clearly less per kilo than ready-cut steaks divided by its yield. The Real price calculator does the sum.
Where the numbers come from
- Field data: 279 butchery sheets weighed piece by piece by the Steakpedia Field Kitchen, up to 17 Oct 2026. Download them at Field data (CC BY 4.0).
- Grams per person: a rule of thumb (180/250/350 g raw, boneless; +25 % with bone; children half), the range most butchers and cooking guides give.
- Cuts marked “published, not measured”: there is no reliable published figure for what a whole piece gives once trimmed, so they show ready-cut amounts and the USDA cooked yield only. They get the full calculation as soon as the field kitchen measures them.