BBQ Catering Calculator

Calculate raw meat needed for a BBQ catering event based on guest count, proteins, serving size, and yield.

Guest Count

Number of Proteins

Serving Size (cooked)

Yield Factor

Tab to move between fields

Total Raw Meat

50 lbs

≈ 6 gallons of milk

Raw + 10% Buffer

55 lbs

≈ 6 gallons of milk

Total Cooked Meat25 lbs

Raw per Protein25 lbs

Cooked per Protein12.5 lbs

Protein Count2

How to Use This Calculator

Enter the number of guests to be served.
Set the number of protein options you are serving (e.g., brisket + ribs = 2).
Enter the cooked serving size per person in ounces (typically 6–8 oz).
Set the yield factor for your cut type (e.g., 0.60 for brisket).
The calculator shows total raw meat needed, a 10% safety buffer quantity, cooked total, and amounts per protein.

How the result changes with Yield Factor

Guest Count: Total number of guests to feed.
Number of Proteins: How many different meats you're serving (e.g., brisket + pulled pork = 2). Raw weight is split equally.
Serving Size (cooked): Total cooked meat per guest in ounces. 6-8 oz is standard for BBQ plates, 4-5 oz for sandwiches.
Yield Factor: Percentage of raw weight that becomes cooked meat. Brisket: 50%, pulled pork: 55%, ribs: 60%, chicken: 65%.

Identify Input Parameters
4 parameters
Guest Count = 50, Number of Proteins = 2, Serving Size (cooked) = 8, Yield Factor = 50 = 4 input(s) provided
Calculate Total Raw Meat
Total Raw Meat
50 = 50
Calculate Raw + 10% Buffer
Raw + 10% Buffer
55 = 55
Calculate Total Cooked Meat
Total Cooked Meat
25 = 25
Calculate Raw per Protein
Raw per Protein
25 = 25