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How Much Beef To Buy

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By National Cattlemen's Beef Association

Photos: National Cattlemen's Beef Association

Posted November 19th, 2007

FabulousFoods.com Recommends: How to Cook Meat, by Christopher Schlesinger, (2002, William Morrow Cookbooks)

BEEF CUT		SERVINGS PER POUND (3 oz. trimmed per serving)
STEAKS	Chuck Shoulder	3 1/2
	Chuck Top Blade	3
	Flank	4
	Porterhouse/T-Bone	2 1/2 - 3
	Rib, Ribeye	2 1/2 - 3
	Tenderloin, Top Loin, boneless	3 1/2 - 4
	Top Sirloin, boneless	3 1/2 - 4
	Top Round, Round Tip	3 1/2 - 4
ROASTS	Ribeye	3 - 3 1/2
	Rib	2 1/2
	Eye of Round, Round Tip, Tri Tip	3 1/2 - 4
POT ROASTS	Arm, Blade, Shoulder, boneless	2 1/2 - 3
POT ROASTS	Brisket	2 1/2 - 3
OTHER CUTS	Beef for Stew	2 1/2 - 3
	Ground Beef	4
	Short Ribs	1 1/2 - 2 1/2