The following points should be considered when purchasing cuts of beef:
Lean boneless cuts yield up to 4 servings per pound.
Beef cuts with some bone yield up to 3 servings per pound.
Bony cuts yield no more than 1½ servings per pound.
One serving of a rib roast is equal to half a rib, so if you will be serving 8 people, a 4 rib roast should be purchased.
16 ounces (one pound) of ground beef produces about 4 cooked 3-ounce servings, which is the serving size recommended for a healthy diet.
When planning a meal, it is always best to purchase too much beef than not enough. Always be prepared for people with larger appetites. If there are leftovers, cooked beef will keep in the refrigerator for several days or the unused portions may be frozen for long term storage.
Steaks 3 oz. servings per pound
Pot Roasts 3 oz. servings per pound
Tenderloin
4.0
Chuck Arm (boneless)
3.0
Porterhouse
2.5
Chuck Top Blade (boneless)
3.0
T-bone
2.5
Cross Rib (bone-in)
2.0
Rib-eye
3.0
Bottom Round
3.0
Rib
2.5
Brisket
4.0
Top Loin Strip (boneless)
4.0
Rump (bone-in)
2.0
Top Sirloin (boneless)
4.0
Rump (boneless)
3.0
Chuck Top Blade
3.0
Ribs 3 oz. servings per pound
Top Round
4.0
Flank
4.0
Short Ribs (bone-in)
1.5
Skirt
4.0
Short Ribs (boneless)
2.5
Oven Roasts 3 oz. servings per pound
Miscellaneous Cuts 3 oz. servings per pound
Tenderloin
4.0
Stew Meat
3.0
Standing Rib
2.5
Cross Cut Shanks
2.0
Rib-Eye
3.0
Ground Beef
4.0
Tri-Tip
4.0
Organ Meats
4.0
Note: You can save money by purchasing larger portions of beef and dividing them into smaller cuts at home. Large cuts of beef often cost less per pound because less preparation is required by the butcher. Make sure that you have a sharp knife and that any beef that will not be used is stored properly in the refrigerator or freezer.
