Purchasing guide
Practical information to inform amounts of popular cuts to buy to serve lean red meat in a variety of meals, three to four times a week.
- Purchase weight and number of serves provide a practical guide [1].
- Portion size per serving varies according to choice of meal [1].
|
Cut |
Approx. raw purchase weight* |
# of serves |
Portion size per serving, raw weight |
|
Steak: small |
100 - 125g |
1 |
100 - 125g (~6 slices of meat) |
|
Steak: regular |
200 - 250g** |
1 |
200 - 250g (~8-10 cubes of meat) |
|
Steak: large |
500g** |
2, 3 or 4 according to type of meal |
250g (salad), 150g (stir-fry), 125g (Mexican) |
|
Lean mince |
500g |
4 |
125g (~6 meatballs) |
|
Diced or strips |
600g |
4 |
150g (~7-8 pieces) |
|
Casserole cuts |
500g** |
4 |
125g |
|
Roast – bone -in (1/2 leg)* |
1.2kg*** |
4 - 5 |
200 - 250g |
|
*purchase weight includes separable fat, bone and gristle **approx. 10 - 15% of purchase weight is separable fat ***approx. 20% of purchase weight is bone, gristle and separable fat |
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