Got enough meat? Running out is something you don’t want to do at a party. Whether you’re grilling in the backyard, hosting a graduation party or planning a full BBQ spread, the question always comes up: How much meat per person?

The answer is simpler than it seems. Plan to serve about a half pound of cooked meat per adult when meat is the main dish. Check out this article and see how we convert that rule into easy, per‑cut math you can use for burgers, brats, pulled pork, ribs and more.

Northwest Indiana families know that meat math matters at graduations, reunions and holiday cookouts. These gatherings often run long, and guests expect plenty of food. Strack & Van Til, your hometown grocer, helps hosts avoid the one mistake everyone remembers: Running out of meat.

Across Lake and Porter Counties, Strack & Van Til’s full‑service Meat & Seafood Department helps hosts plan for gatherings of every size. With fresh cuts, in‑store made brats and pub burgers and deli sides ready to round out the menu, your local Strack & Van Til store makes cookout math easy.

How much meat per person?

The basic rule is pretty straightforward and easy to follow:

• About 1/2 pound of cooked meat per adult when serving meat as the main dish
• Provideabout 1/4 pound of meat per child
• Aim for 3/4 pound for hearty eaters or for a BBQ where meat is the whole menu

If you offer plenty of side dishes that will lower the amount of meat you need to serve. Coleslaw, potato salad, other salads and mac and cheese will stretch every pound of meat farther, especially when you’re serving multiple proteins.

Raw weight vs cooked weight

Most meats lose 25 to 50% of their weight to cooking, trimming and bone. That means you should buy by the raw weight, not the cooked weight. Cuts that shrink 50% and leave a 50% yield require twice the amount of cooked meat. Bone‑in cuts such as ribs represent the most raw weight because the bones tip the scale, while burgers and brats hold their shape well.

Shrinkage varies by cut. Fat rendering, bone weight and moisture loss all play a role. A brisket may lose nearly half its weight, while chicken breasts hold more moisture and shrink less. Knowing these differences helps you buy the right amount the first time.

How much pulled pork per person?

Plan on serving 1/3 pound of cooked pulled pork per person with sides and 1/2 pound when the pulled pork stands on its own. Pork shoulder yields about half its raw weight. An 8‑pound shoulder results in roughly 4 pounds cooked, which feeds about 12 people. For sandwiches, plan 4 to 5 ounces of meat per bun and count buns at 1.5 to 2 per person.

The per‑cut cheat sheet

| Cut | Cooked per person | Raw weight to buy | Notes | | Pulled pork | 1/3 to 1/2 pound | Double the cooked amount | Pork shoulder yields ~50% | | Brisket | 1/2 pound  | 1 to 1.5 pounds raw | High shrinkage; slice thin | | Ribs | 1/2 pound | 1 to 2 pounds raw | Bone‑in; plan 3 to 4 ribs per person | | Chicken | 1/2 pound | 3/4 pound raw | Breasts shrink less; thighs shrink more | | Burgers | 1/4 pound patty | 1/4 pound raw | Count 1.5 burgers per adult | | Brats & hot dogs | 1 link | 1 link raw | Count 1.5 to 2 per adult | | Steak | 1/2 pound | 3/4 pound raw | Ribeye and strip shrink moderately | | Holiday turkey or ham | 1/2 pound | 3/4 to 1 pound raw | Bone‑in needs more weight |

Working shopping list for 20 guests:

• 7 pounds raw pork shoulder
• 15 quarter‑pound burger patties
• 20 brats
• Buns at 1.5 per person
• Deli sides including coleslaw, mac and cheese and potato salad
• Party trays for easy serving
  
  

Hosts in Hammond, Highland, Munster and Crown Point rely on Strack & Van Til for custom cuts sized to their guest list.

Adjusting the estimate

• Teens eat like adults and then some; younger kids count as half of the adult portions
• Serving two or more proteins? Plan each at about two-thirds of its solo amount
• BBQs and parties that extend during long afternoons typically see guests eat more meat than at quick dinners
• Everyone loves leftovers; be sure to round up on meat cuts that reheat well so you can enjoy leftovers the next day

Leftovers are part of the fun. Pulled pork, brisket and chicken reheat well and make easy meals the next day. Burgers and brats are best eaten fresh, so plan those closer to exact numbers. For long afternoons, expect guests to graze and return for seconds, which means planning a little extra.

Across Northwest Indiana, cookouts often center on fresh, in‑store made favorites from the Strack & Van Til Meat & Seafood Department. Thick and juicy pub burgers include cheddar bacon, Pepper Jack bacon, Swiss mushroom, mozzarella Italian and more. Director Gary Teachman calls the Blue Cheese pub burger “black and blue done right” and notes that the Black Pepper Burger is a longtime customer favorite. “It’s a half-pound burger made from a blend of high‑quality Certified Angus Beef and is sure to be the best you’ve ever eaten,” he says.

Sausage options include mild or hot Italian, Cajun, chorizo, garlic Polish, andouille, apple and seasonal specialties such as the Reuben sausage. Bratwurst flavors range from Zombie Dust to pineapple, jalapeño and beer brats. Kabobs feature steak, chicken, pork, turkey or seafood, with many stores grilling them for you, right in‑store. Salmon burgers in zesty dill, Cajun, spinach feta and garlic parmesan add variety, while marinated chicken thighs come in Southwest, Parmesan garlic, Nashville hot and mango habanero.

Stocking the cookout at Strack & Van Til

Full‑service meat counters

Custom cuts and bulk orders are available at every Strack & Van Til Meat & Seafood Department throughout Northwest Indiana.

Favorites made fresh, in-store:

• Brats – in a variety of flavors
• Pub burgers – sink your teeth into these thick and juicy, restaurant-quality burgers
• Kabobs – fun to eat and available in a wide selection of meats and seafood
• Marinated and seasoned cuts – let Strack & Van Til do the prep work; all you have to do is grill them!

Strack & Van Til’s Meat & Seafood Department also offers marinated chicken thighs in Southwest, Parmesan garlic, Nashville hot and mango habanero flavors. Kabobs come in chicken tomato basil, mesquite and butter garlic, alongside steak, pork and seafood options. Seasonal bratwurst varieties including bacon cheddar or pineapple add flavor and variety to the grill.

Sides and trays

• Bacon wrapped asparagus – a tasty combination that makes a unique side no one will forget
• Grilling tins with twice baked potatoes, potato skins, campfire potatoes or firecracker corn – ready to heat and serve for your gathering
• Coleslaw, mac and cheese, potato salad, vegetable trays and fruit trays – the crowd’s favorite sides, all ready to serve and enjoy

Everything can be ordered in-store, by phone at 219‑961‑9119 or at strackandvantil.com/catering, with pickup and delivery from your nearest Strack & Van Til across Lake and Porter Counties.

Buy the right amount the first time

The half‑pound rule, the raw‑to‑cooked conversion and the per‑cut table make BBQ math easy. Whether you’re serving pulled pork, burgers, brats or ribs, planning by raw weight ensures you buy enough for the whole group.

Bring your guest count to the nearest Strack & Van Til meat counter, order by phone at 219‑961‑9119 or visit strackandvantil.com/catering to stock up for your next cookout. With fresh cuts, in‑store made brats and pub burgers and deli sides ready to serve, your hometown Strack & Van Til store has everything you need for a perfect Northwest Indiana-style BBQ.

Whether you’re in Valparaiso, Schererville or St. John, your local Strack & Van Til makes it easy to buy the right amount the first time.

For generations, families across the Region have relied on Strack & Van Til to make graduations, reunions and holiday cookouts easier, with fresh trays and custom cuts sized to every guest list.

Frequently asked questions

• How much meat per person for a BBQ? Plan about 1/2 pound of cooked meat per adult and 1/4 pound per child.
  
  
• How much pulled pork do I need for 20 people? About 7 pounds raw pork shoulder yields 3.5 pounds cooked, enough for 20 sandwiches with sides.
  
  
• How many burgers and brats per person? Count 1.5 burgers and 1.5 to 2 brats per adult.
  
  
• What’s the difference between raw and cooked weight? Most meats lose 25 to 50% of their weight during cooking, trimming and bone removal.
  
  
• What sides help stretch the meat? Coleslaw, mac and cheese, potato salad, vegetable trays and fruit trays.
  
  
• Can I order trays and sides with my meat? Yes. Strack & Van Til offers deli sides, party trays and grilling tins. Order in-store, by phone at 219‑961‑9119 or at strackandvantil.com/catering.
  
  
• Where can I buy fresh brats and pub burgers in Northwest Indiana? At every Strack & Van Til location, with in‑store made brats, pub burgers and kabobs.

By Karyn G. Zafran