The holiday season is right around the corner, and with it, guests, decorations, gifts, and delicious meals. Even though everyone loves a good Christmas or Thanksgiving ham or turkey, the holidays are a great time to serve a tender beef roast. Real Angus beef elevates any meal, whether it’s a traditional chuck roast with root vegetables, a tasty prime rib with twice-baked potatoes, or a fork-tender beef tenderloin with cranberry sauce.
In this blog, we’ll cover everything you need to know about hosting a dinner around Natural Angus beef. We’ll help you impress your guests by telling you how to cook the beef, what sides to serve with it, and how much roast beef each person should have.
Planning a large dinner party or event can seem like an overwhelming task, especially when it comes to determining how much food to make. One of the most popular and delicious entrée options for a crowd is roast beef. But how much roast beef do you need to feed 50 people? Getting the quantities right is key to ensuring everyone gets enough to eat without having extensive leftovers.
In this comprehensive guide, we’ll walk through all the key factors to consider when calculating the ideal amount of roast beef for 50 guests. Whether you’re hosting a formal dinner, a casual backyard barbecue, or a special occasion like a wedding reception, this advice will help you figure out the perfect quantity with confidence.
Determining the Amount of Roast Beef Per Person
The first step is estimating how much roast beef each individual guest will eat. A common guideline is 1/3 to 1/2 pound per person. However, appetites can vary widely depending on the demographics of your party.
- Adult men often consume more, so lean towards the higher end of the range if your guests are predominantly male.
- Teenagers and young adults also tend to have heartier appetites.
- Seniors and children typically eat smaller portions.
- For formal events where roast beef is served as part of a multi-course meal, 1/3 pound per person is usually sufficient.
Consider your particular guest list and the nature of the event to decide whether to stay on the lower or higher end of the recommended serving size.
Accounting for Other Menu Components
Keep in mind that the roast beef won’t be served alone—it will be accompanied by side dishes and other menu items.
- If you plan to serve the roast beef with minimal sides, estimate toward the higher end of the serving size per person.
- If you’ll have a buffet with a variety of salads, appetizers, and other entrees in addition to the roast beef, you may be able to reduce the serving size slightly.
However, even for large varied buffets, roast beef tends to be a highlight item that most guests will take a hearty serving of. It’s better to have slight leftovers than to run out.
Recommended Totals for 50 Guests
Given the typical serving size per person and the presence of side dishes, here are some recommended totals for a party of 50:
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17-20 pounds of roast beef is ideal for most dinner parties and events This allows for generous 5-6 ounce servings.
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For formal multi-course meals where roast beef is not the sole entrée, 15 pounds may suffice.
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For casual appetizer-focused events, where guests graze over 2-3 hours, 25 pounds will provide plenty.
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If roast beef is the star attraction with minimal sides, 20-25 pounds will give your guests ample portions with the possibility of seconds.
These amounts build in a buffer to ensure you don’t run short while avoiding large quantities of leftovers. Adjust up or down slightly depending on your specific guest demographics.
Choosing the Right Cut of Roast Beef
When selecting your roast, opt for well-marbled prime rib, tenderloin, or sirloin tip. These cuts will remain moist and tender when roasted in large quantities. Bone-in rib roasts add extra flavor. Avoid leaner cuts like eye of round, as they can become tough and dry when cooking big roasts.
For easy slicing, choose a roast without too many bones. French-trimmed rib roasts have the meat exposed on most sides, making carving simpler. Ask your butcher for recommendations on well-marbled roasts ideal for serving a crowd.
Seasoning and Preparing the Roast
Proper seasoning is key to maximizing the flavor of your large roast. For optimal results:
- Bring the roast to room temperature before cooking.
- Generously season with salt, pepper, garlic, and herbs. Consider injecting seasoning deep into the meat.
- Rub the exterior with olive oil and spices for a crust.
- Marinate overnight for maximum infusion of flavor. A marinade of wine, garlic, oregano, and oil is excellent.
- Insert slivers of garlic into slits cut in the roast. The garlic will permeate the meat as it cooks.
Your seasoned roast will be bursting with flavor when you cook and carve it to serve your hungry guests.
Cooking Methods for Large Roasts
Cooking an enormous roast requires some special considerations. Use one of these effective methods:
Oven: Use a commercial convection oven if possible. The circulating hot air produces even cooking. Give yourself several extra hours for the roast to come to temperature.
Rotisserie: The rotating action evenly cooks a giant roast outdoors over several hours while retaining juices.
Smoker: A smoker or barbecue with indirect heat can infuse amazing flavor into a large cut of meat.
Monitor the internal temperature and allow ample time for the roast to reach the ideal degree of doneness. For medium rare, pull it at 135°F and let rest for 15-20 minutes.
Carving and Serving 50 People
Carving a giant roast for a crowd requires strategy:
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Use an electric knife to slice thinly and evenly against the grain. This produces the most tender bites.
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Set up an assembly line with multiple carvers to keep the line moving.
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Place sliced meat on a serving platter, never directly on guest plates.
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Offer gravy, au jus, and horseradish sauce on the side.
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For buffets, appoint servers to carve portions as guests go through the line.
With smart carving and serving logistics, you’ll keep your guests satisfied and minimize wait times.
Side Dishes and Accompaniments
A magnificent roast beef entrée should be accompanied by an array of delicious side items. Consider these tasty additions:
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Yorkshire Pudding or Dinner Rolls – Soak up the meat juices.
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Roasted Potatoes – A hearty classic pairing.
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Green Beans or Asparagus – Bright vegetables to complement the rich meat.
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Caesar or Mixed Green Salad – For freshness and color.
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Horseradish Sauce – An essential condiment for beef.
Offering a variety of sides will ensure your guests can enjoy a well-rounded plate.
Dietary Restrictions
With any large group, it’s likely some guests will have dietary limitations. Be sure to provide options for:
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Vegetarians – roast a portobello mushroom cap as a meatless alternative.
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Vegan – offer a veggie-based salad entrée.
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Gluten-free – prepare potatoes and vegetables without wheat-based ingredients.
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Common allergies – keep ingredients free of nuts, dairy and other common allergens.
Showing consideration of diverse dietary needs is greatly appreciated.
Calculating Leftovers
Leftover roast beef makes amazing sandwiches, so don’t be afraid to have some extra. Maintain food safety by:
- Rapidly chilling leftovers in shallow containers.
- Using leftover roast beef within 4 days.
- Freezing extra portions to enjoy later.
With smart planning, your perfect quantity of roast beef will result in satisfied guests and minimal waste.
Key Takeaways
Determining the right roast beef quantity for a party of 50 comes down to these key tips:
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Estimate 1/3 to 1/2 pound per person based on demographics and other menu items.
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For a typical dinner party, aim for 17-20 pounds of boneless roast beef.
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Select a well-marbled, bone-in prime rib or tenderloin roast.
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Thoroughly season and prepare the meat for best flavor.
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Use a heavy-duty oven, rotisserie or smoker to cook the large roast.
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Carve and serve the roast beef efficiently in a buffet or banquet line.
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Offer delicious side dishes and accommodate dietary restrictions.
With this knowledge, you can confidently calculate and prepare the perfect amount of succulent, flavorful roast beef to satisfy a crowd. Your guests will be raving about the delicious meal you’ve created!
Preparing the Beef Roast: Seasonings, Sides, and Pairings
Now that you have your roast, it’s time to grab seasonings, sides, and pairings. Here are few ideas to help get you started.
Sides for Your Holiday Beef Roasts: From Classic to Adventurous
Cooking carrots, onions, potatoes, and root vegetables with roast beef is a tradition for a reason. The vegetables and beef enhance the flavor of one another and it’s a hearty, fulfilling, and juicy meal. But if you want something different, try Greek Lemon Garlic Mashed Potatoes. They have a citrusy taste. You could serve brussels sprouts and kale sauté as a lighter, savory side dish, or stone fruits and plums to make it feel like fall.
Some other sides that go well with beef roast include:
- Sweet potatoes
- Steamed broccoli
- Roasted asparagus (or other roasted veggies)
- Creamed green beans
- Okra
- Mushrooms
- Egg noodles
- Mashed potatoes with chives
- Polenta with balsamic glaze
Classic Roast Beef
FAQ
How much roast do I need to feed 50 people?
How many pounds of roast beef for 40 people?
How many people does 10 lbs of roast beef feed?
How many lbs of meat for 70 people?
How much roast beef to feed 50 people?
To feed 50 people with roast beef, you would need approximately 17-20 pounds of roast beef. This amount allows for each person to have a serving size of about 1/3 to 1/2 pound. It’s always a good idea to consider the appetites of your guests and the presence of other menu items when determining the exact amount needed.
How many servings of lean meats should one have per day?
Ideally, each person consumes between 300 and 500 g of meat per week, which means a very small steak per day. This includes red and white meats such as chicken and fish, although they are less fatty.
How many pounds should a roast eat per person?
Once you’ve selected your roast type, estimate how many pounds per person you need by dividing total number of guests by 4 or 5 (depending on which cut of meat you chose). For instance 10 guests divided by 5 means 2 lbs per person – this should leave some room for seconds without running out too quickly.
How much meat do you need for 20 people?
For 20 people, plan to purchase 10 or more pounds of meat. If the meat is part of a bigger dish, like pasta or curry, plan for 1/4 to 1/3 pound (four to six ounces) per person. That means you’ll want at least 2 1/2 pounds of meat if you’re planning to have 10 people over to dinner, and 5 or more pounds of meat if you’re cooking for 20 guests.