|
How Much Beef to Buy
| 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 |
| 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 |
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