How Much Roast Beef to Serve 200 People: A Helpful Guide

Planning to serve roast beef for a large gathering of 200 people? Figuring out how much meat to buy and cook can be tricky This comprehensive guide provides tips and formulas to help you determine the perfect amount of roast beef for a crowd that big

Why Roast Beef is Great for Feeding a Crowd

Roast beef is a classic choice for feeding large groups Here’s why it works so well

• It’s hearty and filling – roast beef is rich and satisfying. People can eat smaller portions and still feel full.

• It’s easy to slice and serve – a roast can be carved ahead of time into slices or shreds for quick serving.

• It tastes great hot or cold – if your event has a buffet, roast beef holds up well being kept hot or served cold.

• It appeals to many tastes – roast beef is universally liked. It’s a safe dish that even picky eaters will eat.

• It’s easy to prepare – roasting beef is simple. Rub it, pop it in the oven, and let the oven do the work. Minimal hands-on time needed.

How Much Roast Beef Per Person?

To figure out how much roast beef to buy and cook for 200 people, you first need to estimate the serving size. Here are some common guidelines:

• 4-6 oz per person – This is a standard serving size for a dinner main course. At a buffet with multiple meats and sides, 4 oz is often enough.

• 3-4 oz per person – For heavy hors d’oeuvres or appetizer portions, 3-4 oz is usually sufficient.

• 8-12 oz per person – For events focused on roast beef as the main attraction, like a beef dinner fundraiser, larger portions in this range are common.

A good starting point for most events is 4-5 oz per person if roast beef is one of several proteins. For a group of 200, that equals:

• 4 oz per person x 200 people = 800 oz
• 800 oz / 16 oz per pound = 50 pounds of roast beef

If serving larger portions, use 6-8 oz per person. For petite appetizer sizes, drop down to 2-3 oz per person.

Keep reading for more ways to estimate beef amounts!

Formulas Based on Roast Weight

Another method is to calculate the total roast weight needed. Then you buy that weight of a whole beef roast and cook it.

Here are common formulas:

• 1/3 pound (raw weight) per person
• 1/2 pound (raw weight) per person
• 3/4 pound (raw weight) per person

So for a group of 200, you would need:

• 1/3 pound x 200 people = 66 pounds of raw roast beef
• 1/2 pound x 200 people = 100 pounds of raw roast beef
• 3/4 pound x 200 people = 150 pounds of raw roast beef

As a general rule of thumb, roasts lose about 25% – 30% in weight after cooking due to moisture loss.

So if you buy a 100 lb raw roast, expect it to yield around 70-75 lbs cooked beef. For our 200 person event, a 100 lb roast would give roughly 4-5 oz cooked servings.

Buying the Roast

When purchasing a full beef roast, common options include:

• Rib Roast – This is a prime rib or standing rib roast from the rib section. It gives nicely marbled, tender meat. Go for at least a 10-rib roast.

• Tip Roast – This comes from the sirloin tip area. It’s lean and more affordable. Often sold as whole tip roasts.

• Rump Roast – Taken from the rump or round section. It has good marbling and is a nice large cut.

• Chuck Roast – From the shoulder area. Cheaper but tougher meat. Best for slow roasting or braising into tender chunks.

• Top Round Roast – From the hind leg. It’s quite lean so benefits from slow roasting.

For a crowd of 200, you’ll need a very large roast, likely multiple roasts adding up to the total weight needed. Plan to get roasts on the bigger end, 10 lbs or more each, for easier cooking and carving.

Cooking Times

With a roast beef this large, start checking for doneness earlier than usual. The innermost parts of the roast can lag behind the outer areas.

Here are estimated roasting times:

• Rib Roast
  • 10 lbs: 2.5-3 hours at 325°F
  • 20 lbs: 4-5 hours at 325°F
• Rump Roast
  • 10 lbs: 3-4 hours at 325°F
  • 20 lbs: 5-6 hours at 325°F

Use a meat thermometer to confirm the roast reaches an internal temperature of at least 145°F. Expect carryover cooking to increase the temperature another 5-10°F after removing it from the oven.

Let the roast rest for 20-30 minutes before carving to allow juices to redistribute. This makes slicing easier and more tender.

Carving Tips

Carving a giant roast for 200 portions takes some work! Follow these tips:

• Use an electric knife to slice cleanly and evenly. It makes the job much easier.

• Cut across the grain of the meat for more tender slices.

• Cut thicker slices from fattier areas and thinner slices from leaner areas.

• Keep sliced meat warm in a 200°F oven in disposable aluminum pans. Cover tightly with foil.

• Place carved slices on a serving platter, overlapping them slightly. Keep platter warm but avoid steaming the meat.

• Replenish the platter as it empties. Don’t slice the entire roast far in advance or meat will cool.

• Consider shredding some meat with forks for quick-serving sandwiches.

Accompaniments

Don’t forget the accompaniments! Here are some classic roast beef pairings:

• Gravy – Make extra gravy from the roast pan drippings. Figure 1/3 cup per person.

• Horseradish Sauce – Freshly grated horseradish mixed with a little cream. Goes great with rare roast beef.

• Breads and Rolls – Offer an assortment of breads and rolls for 200. Figure 2 per person.

• Sides – Mashed potatoes, roasted vegetables, and leafy salads complement roast beef wonderfully.

• Beverages – Offer iced tea, lemonade, coffee, and soft drinks. Stock the bar with beer and wine too.

Leftover Roast Beef

With a giant roast, you’ll likely have leftovers even after feeding 200 people. Use them up in tasty ways:

• Slices for roast beef sandwiches – stack on crusty bread with condiments.

• Add shredded beef to pasta dishes, soups, chili, or tacos.

• Dice or shred for homemade beef pot pie or shepherd’s pie.

• Use chunks in beef stew or beef stroganoff.

Key Takeaways

Feeding 200 people requires some careful calculations and planning. Follow these tips when buying and cooking roast beef for a crowd:

• Estimate 4-6 oz serving sizes per person.

• Figure about 1/3 to 3/4 lb raw beef per person.

• Shop for roasts at least 10 lbs or larger each.

• Allow ample roasting time for very large roasts.

• Use an electric knife and cut across the grain when carving.

• Keep sliced meat warm in a low oven until serving time.

• Have plenty of sauces, rolls, and sides available.

• Find creative ways to use up delicious leftovers!

With smart preparation, roast beef can feed a gathering of 200 while staying tender, juicy, and full of flavor. Your guests will be sure to ask for seconds and have you share your secrets for cooking for such a substantial crowd.