Response: Hello Lynn, The amount of meat you provide per person will depend on your total menu and how the meat will be served. If you are serving heave hors doeuvres only with items like chicken kabobs, you would need no more than 1/4 pound per person. If you are serving a full meal, then plan on 1/4 lb. per person if there is a carving station to control portions and 1/3 to 1/2 lb. per person if you dont control portions.
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