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Steak weight: piece, raw and cooked
A whole boneless ribeye of 5.6 kg gives about 18 steaks of 250 g. Grilled to about 70 °C, steaks keep 78 % of their raw weight on average (USDA, 458 steaks): a ribeye 84 %, a skirt 73 %.
Whole piece → steaks
Raw ↔ cooked · boneless ↔ bone-in
kg · g · lb · oz
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 | Weight left after cooking | 200 g raw becomes |
|---|---|---|
| Ribeye (boneless) | 83.6 % | 167 g |
| Ribeye, bone-in (tomahawk) | 85.7 % | 171 g |
| Striploin | 82 % | 164 g |
| Tenderloin | 79 % | 158 g |
| Picanha | 78 %* | 156 g |
| Flank steak | 81 % | 162 g |
| Skirt steak | 72.9 % | 146 g |
| T-bone | 78 %* | 156 g |
| Denver steak (published, not measured) | 71 % | 142 g |
| Chuck eye steak (published, not measured) | 80.2 % | 160 g |
| Flat iron steak (published, not measured) | 73 % | 146 g |
| Hanger steak (published, not measured) | 78 %* | 156 g |
| Entraña (published, not measured) | 68.2 % | 136 g |
| Tri-tip (published, not measured) | 84 % | 168 g |
| Vacío (published, not measured) | 78 %* | 156 g |
| Rump (published, not measured) | 80 % | 160 g |
Questions
How many steaks from a whole ribeye?
A 5.6 kg boneless ribeye gives about 4.5 kg of steaks (81 %, 61 pieces measured): about 18 steaks of 250 g or 11 of 400 g.
How much weight does a steak lose when cooked?
Grilled to about 70 °C (medium to medium-well), about 22 % on average, mostly water and melted fat (USDA): 16 % for a ribeye, 27 % for a skirt. Rarer steaks lose less; there is no published table by doneness.
How much bone-in steak equals a boneless one?
Count about 25 % more weight for the bone.
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).
- Cooking loss: USDA ARS, Table of Cooking Yields for Meat and Poultry, Release 2 (2014; steaks 2.5 cm grilled to about 70 °C).
- 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.