I love making nice meats for Yom Tov and I am not afraid of big roasts. A nice festive meat makes the meal feel special, and you often don't need much else around it. You can make a fancy meat, simple roasted potatoes, and a simple salad, and the meal automatically feels special. That’s what I always tell myself if I ever feel nervous going into a super hectic Yom Tov season. Still, even with that safety net, you still need to know how much to order so that you aren’t stuck with a ton of leftovers and that the meal feels abundant and not skimpy, and lastly, that you aren't overspending unnecessarily.   

The “Classic” Rule (and Why It Confuses Everyone)

You’ve probably heard the standard guideline of half a pound of meat per person.

That’s meant for a straightforward meal where the meat is the main event, with minimal extras on the table. A simple dinner with one protein, a starch, and a vegetable.

In that kind of setting, half a pound per adult makes sense.The confusion starts when that same rule gets carried over into Yom Tov or multi-course meals, where there's usually an appetizer, soup, salad, and other sides. For bigger meals, I usually serve chicken alongside the meat, offering even more options. 

Yet somehow, the same “half a pound per person” rule still gets applied.

A More Realistic Yom Tov (or Hosting) Approach

My more leftover-conscious guideline is about a third of a pound of cooked meat per adult, when there are several other components on the table. It feels generous, satisfies the expectation of a proper portion, and still leaves room for everything else being served. 

When to Adjust Up or Down

Of course, there are exceptions. You might want to increase your quantities if the meat is the only main dish, if you’re feeding big eaters, if that particular meat is the family favorite or if the meal is simpler.

A well-planned meal isn’t about having the most. It’s about having exactly enough, in all the right places.

Cuts That Shrink the Most

The biggest shrinkers are cuts that are high in fat and collagen and require long, slow cooking. As they cook, they render fat and break down connective tissue, which means a lot of weight loss. Here are a few examples:

• Brisket: It can lose around 35–40% of its weight, sometimes even more depending on how fatty it is and how long it cooks. (first cut is leaner, second cut is fattier)
• Short ribs are another major shrinker. Between the fat rendering and the bones, you’re left with significantly less edible meat than you started with.
• Chuck roast and shoulder cuts also fall into this category. They’re delicious and tender when cooked properly, but they shrink quite a bit, often around 30–35%.

Moderate Shrinkage

These are still substantial, but a bit more predictable:

• Flanken or deckel can shrink moderately, especially if there’s visible fat, but not quite as dramatically as brisket or short ribs.
• Ground meat also loses a noticeable amount, mostly from fat and moisture, but because it’s usually not served as a “centerpiece slice,” the shrinkage feels less dramatic.

Cuts That Shrink the Least

Leaner, quicker-cooking cuts hold onto more of their weight.

• London broil or other lean roasts shrink less, usually closer to 20–25%, especially if not overcooked.
• Steak cuts like ribeye or strip steak still lose some weight, but because they’re cooked quickly, the shrinkage is more controlled.
• Chicken also generally shrinks less than long-braised beef, especially bone-in pieces.

Practically Speaking

If you’re serving something like brisket or short ribs, it’s smart to lean a little more generous when buying, because you’ll lose more in the cooking process.

If you’re serving a lean roast or steak, your yield will be higher, so you can be a bit more conservative.

The “a third of a pound per person” rule works as a general average, but know your guests, know your menu, and know your meat, and you can adjust up from there.