Yield & portion calculator
Turn raw weight into estimated cooked portions.
What the estimate assumes
The default 50% yield, six-ounce adult serving, three-ounce child serving and 10% extra buffer are editable planning assumptions, not measured facts about your meat. Real yield varies with trimming, bone content, fat and cooking method. Start from known past cooks when possible; choose a serving size that fits your menu and guests.
Cook safely. Check the temperature.
Use a food thermometer. For whole beef, pork, lamb and veal steaks, roasts and chops, reach at least 145°F and rest for three minutes. Ground beef, pork, lamb and veal need 160°F; poultry, including ground poultry, needs 165°F. Reheat leftovers to 165°F.
For hot smoking, USDA advises monitoring smoker air temperature and maintaining 225–300°F. These are safety minimums, not promises of BBQ tenderness. Follow cut-specific preparation and handling guidance.
Sources checked November 7, 2026: FoodSafety.gov temperature chart ↗ · USDA smoker thermometers ↗