Meat Math

[Brontoburger]

So, after volunteering to bring "some" pulled pork for my ham radio club's Field Day midnight dinner, I find that I am now feeding 35 people. I want to make sure that I get the math right and don't buy too little or too much. Based on info on Barbecuebible.com I'm figuring for 1/2 lb. per person. That should allow for seconds or a few extra people.

35/2=17.5 lbs finished pulled pork.
A pork shoulder loses roughly 40% of its weight while cooking.
I'm figuring on about 29.2 lbs. raw shoulder.
40% of 29.2 is 11.68
29.2 - 11.68 = 17.52

So if my math is right 29.2 lbs. uncooked should yield 17.52 lbs. finished pulled pork.

Does that sound about right? Thanks!

 

[SmokeOCD]

This is a really popular topic this time of year; graduations, weddings, holiday, parties in general. Depending on sides - half pound per person is plenty. If the sides are good and plentiful, could be 1/3 lbs per person. I think you've got plenty in your calcs.

 

[Harbormaster]

I always figure 1/3 lb per person and plan on 50% yield on the butts.
For 35 people I'd cook 4 butts (they're usually around 8 lbs and come in a two pack) and take about 12 lbs to the party and keep the rest for myself.

 

[Juggy D Beerman]

I have never recalled having a 60% yield on bone in pork shoulder. I am sure boneless shoulder would have a higher yield but I have never bothered to weigh the before and after results. I always figure 40% yield on pork shoulder. The 50% yield is often quoted, but my results average about 45%. I go with the 40% to make sure that there is some meat left over. I would rather err on the side of having too much as opposed to running out. The same yield goes for brisket. As for poultry, if I am doing pulled chicken, I will use a 10 pound bag of leg/thigh quarters and when you pour out the water from the bag, that chicken will already have lost about 1.5 of weight. After the cooking and boning of the meat, I usually get around three pounds of boneless/skinless meat for a yield of 30%. A side note on the pulled chicken. I will also cook a whole chicken so that there is some white meat to add to the mix of the leg/thigh quarters. The whole birds have about the 30% yield of meat. This yield result for chicken has been a lot more consistent for me compared to pork and brisket.

Say you have 36 people show each eating one-half pound of pork. (Mind you that a lot of places have 1/3 lb sandwiches.) That is 18 pounds of finished product. Using the 40% yield that means you would need 45 pounds of shoulder as 40% of 45 = 18. A 45% yield means you would need 40 pounds. And the easy math of 50% loss would be 36 pounds of meat to yield 18 pounds.

 

[thirdeye]

I came up with a higher raw weight but I plan on 50% yield as a safety factor:

35 servings X 8 oz/serving = 280 oz cooked weight

280 oz cooked weight X 2 = 560 oz raw weight

560 oz ÷ 16 oz/lb = 35 pounds of raw pork.

Tips: Have the meat at the end of the serving line, with at least 2 kinds of sauce for self service. Use a finishing rub on the pulled meat. Have a spray bottle with warm liquid to keep the meat moist as needed.

For more of a buffer, or you suspect some big eaters, you can get 9 to 10 good slices from a 1# fatty (breakfast log) to serve as finger food, and they make good sliders served on Kings Hawaiian rolls.

 

[Hoss]

I came up with a higher raw weight but I plan on 50% yield as a safety factor:

35 servings X 8 oz/serving = 280 oz cooked weight

280 oz cooked weight X 2 = 560 oz raw weight

560 oz ÷ 16 oz/lb = 35 pounds of raw pork.

Tips: Have the meat at the end of the serving line, with at least 2 kinds of sauce for self service. Use a finishing rub on the pulled meat. Have a spray bottle with warm liquid to keep the meat moist as needed.

For more of a buffer, or you suspect some big eaters, you can get 9 to 10 good slices from a 1# fatty (breakfast log) to serve as finger food, and they make good sliders served on Kings Hawaiian rolls.

Brilliant!

 

[Hoss]

My opinion.1 lb. Raw meat per person.You will have leftovers.That is the ratio I use and have never ran short.There would never be a more embarrassing situation than to host a gathering and run short on food in my opinion.

 

[Itsdone]

Pro Tip: Bring small buns/sliders. The bigger the roll, the more meat people tend to pile on. You can easily pile more then 1/2 lb on a Kaiser.