What is a standard meat portion size per person?

A standard culinary portion is 4 to 6 oz (115g–170g) cooked meat for general dining, and 8 to 12 oz (225g–340g) cooked meat for active carnivore, keto, or athletic strength performance.

Why is cooked meat more expensive per pound than raw meat?

Cooking expels 18% to 30% of raw weight through moisture evaporation and lipid rendering. A /lb raw cut that shrinks 25% actually costs .33 per cooked pound on your plate.

How does cooking shrinkage vary across grilling, braising, and sous-vide?

High-heat searing/grilling causes 20% to 25% shrinkage due to rapid actomyosin contraction. Low-temperature sous-vide (130°F–135°F) minimizes water expulsion to 10%–14%. Long braising (200°F+) causes 30%–35% mass loss as collagen hydrolyzes into gelatin and intracellular juices escape into the braising liquid.

How do bone-in cuts like bone-in ribeyes or T-bones alter the true cost per plated serving?

Bone tare typically represents 15% to 28% of the total raw weight of a cut. When buying a 16 oz bone-in ribeye, only 11.5–13 oz is edible meat. After 20% cooking shrinkage, the final cooked portion is ~9.5–10 oz, making the true cost per edible ounce 35%–45% higher than the raw sticker price indicates.

What is the optimal cooked meat portion size for satiety vs athletic recovery?

For standard nutritional satiety and sedentary metabolic needs, 4 to 6 oz (115g–170g) cooked meat is standard. For strength athletes, bodybuilders, and active carnivore dieters, 8 to 12 oz (225g–340g) cooked meat per meal supplies the 50–70g protein needed for sustained nitrogen retention and muscular repair.

Cost Per Serving Meat Calculator (Butcher Portion Estimator)

Calculate the exact cost per plated serving across any meat cut. Factor in raw package weight, retail price, target cooked serving size, non-edible bone tare, and cooking shrinkage to accurately budget family dinners and butcher meal prep.

Pro Tip for Cost Per Serving Meat Calculator (Butcher Portion Estimator): Always measure with an instant-read thermometer probe and rest pasture-raised meats on an elevated wire rack for optimal juiciness and flavor retention.

Variables & Parameters

Raw Package / Batch Weight 3 lbs

Total Package / Batch Price 27 $

Target Cooked Serving Size 6 oz cooked

Cut & Yield Profile

Calculated Targets

Primary Target

Optimal Target

Cost Per Serving

Total Servings

Total Cooked Lbs

Cost Per Cooked Lb

Effective Shrinkage

Cut Type	Bone / Trim Tare	Cooking Shrinkage	Raw Weight / Person	Cooked Plate Serving
Boneless Ribeye / NY Strip / Sirloin	0% (Boneless)	20% - 22%	8.0 - 10.0 oz	6.4 - 8.0 oz Cooked
Bone-In Ribeye / Cowboy Chop / T-Bone	15% - 20% Bone	20% - 22%	12.0 - 16.0 oz	7.5 - 10.0 oz Cooked
Pasture-Raised Ground Beef	0%	22% - 25%	8.0 oz (1/2 lb)	6.0 - 6.2 oz Cooked
Beef Short Ribs / Shank (Bone-In Braise)	35% - 45% Bone	30% - 35%	16.0 - 20.0 oz	6.0 - 7.5 oz Cooked

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