Mine is probably closer to half a pound, unless the meal has beans or eggs or something too. I find that I need a lot of protein. If I don't get it, I eat way too much starch. But everybody's different.

It depends on what else we're having. If there are plenty of sides, I try to keep portions to around 4-5 oz. If there's not much besides the main protein, it's probably around 6 oz, sometimes more.

Cheryl

I am lucky if I can eat a 4-5oz. piece of meat these days. Not sure why but I seem to have lost my taste for most meats. Typically, I'll eat maybe 2-3 oz at the most during any given meal.

In answer to your question, tho, I think 4oz is about what would be considered a healthy serving. Of course along with a lot of healthy veggies!

Linda

I am lucky if I can eat a 4-5oz. piece of meat these days. Not sure why but I seem to have lost my taste for most meats. Typically, I'll eat maybe 2-3 oz at the most during any given meal.

In answer to your question, tho, I think 4oz is about what would be considered a healthy serving. Of course along with a lot of healthy veggies!

Linda

Three ounces of meat, poultry or fish is considered a serving, or about the size of a deck of cards for meat or the size of a checkbook for fish, and a CD size for deli meat is approx. 1-oz. if you need a visual). Depending on your age and activity level, most adults only require about 6-8 oz. of meat, or the equivalent in high-protein non-meat foods, to meet their daily needs.

I work from a chart I keep in my Price Book when purchasing meat so I not only know the cost per pound, but also approximately how many 3-oz. servings I can expect to get from it. For instance, a boneless cut will provide approx. 4 (3-oz.) servings per pound, 3 servings if there is some bone, and only 2 servings if there is a lot of bone (such as bone-in ribs). Expect 1-2 servings per pound when buying a whole chicken, 2-3 servings per pound when buying bone-in chicken parts, and 3-4 servings per pound when buying chicken breasts or tenderloins. One serving per pound for a whole turkey 12# or less, 2 servings per pound for a whole turkey 12# or more, 2-3 servings per pound for a bone-in turkey breast, and 3-4 servings per pound for boneless turkey breast. So that's another way for me to stretch those food dollars by figuring how much it costs per 3-oz. serving.

I even calculate canned tuna per pound. A 5-oz can costing $1.19 = $3.81 per pound. Tuna isn't always a food bargain per serving. I generally mix canned tuna with a low-costing meat alternative (eggs or beans) as a high-protein extender to lower the cost per serving. BTW, you can only "stretch" meat by using a high-protein meat substitute (beans, tofu, "wheat meat", eggs) to get a protein equivalent. I mix most ground meat 50/50 with homemade ground "wheat meat" (aka gluten/seitan) as a high-protein meat extender. Putting a token amount of meat or fish in a casserole loaded with carbs (rice, noodles, pasta) won't get you a serving of protein per portion, and will generally be adding too many carb servings to the diet - which most people get more than enough of.

I'm a stickler for portion sizes, especially when it comes to meat because it takes such a big bite out of the food budget. Overeating any kind of food is wasting food and money in my books. I try to buy meat $2 per pound or less, and spend no more than $10 per week on meat at any price.

We get protein from such a wide variety of foods, including most foods from the other food groups (grains, dairy, and even fruits/vegetables can contribute small amounts of protein), so it's easy to get more than enough of the recommended amount of protein if you eat a wide variety of foods.

-Grainlady

We are in the 3 oz range for meat potions easily. I never cook beef, but have been overloading for the past week with fish. Usually accompanied by a large fruit salad. When it's cooler, we will have a salad, but no potato. Sometimes rice, but even the starches have been eliminated. We are eating much lighter these days--just age I guess.

A serving is 3 oz these days? I could be mistaken but I thought it was 4. Talk about "The Incredible Shrinking _________!" I'd consider a 4 ounce serving a light meal, a position I just supported by looking the first "Cooking Light" magazine I could find lying around: Every meat or poultry recipe called for one pound to make 4 servings.

FDA, or whoever else's healthy recommendations aside, I typically find the serving sizes of Cook's Illustrated's recipes spot on with what I comfortably eat. Some examples:

Filet Mignon - 7-8 oz
Hamburger - 6 oz
Chicken cutlets - 5-6 oz
Tuna/Swordfish/Halibut steaks - 8 oz (that sounds a little big to me, but not by much)

Linda, as stated above age is of course a factor and is likely why you've halved the size of your steaks over the years. When I stop by my parents' house for cocktails I often marvel at the tiny amount of food my mom's cooking for dinner for two. I'd eat more than the both of them. Granted, they're quite slim, me not so much!

Many years ago, when I was on WeightWatchers, the meat allowance for dinner was 4 oz for women and 6 oz for men. I have no idea about their current guidelines, but nowadays I find that even 4 oz seems like too much for me. Lately, DH has also been wanting less meat (no doubt about it; we're getting old!). So my cousin (who lives with us) takes the lion's share. He really craves meat and has no self-discipline--he'd eat a dozen burgers at a clip if I didn't set a limit!

When I buy meat, I usually calculate it as providing eight portions: two for me, and three for each of the menfolk. By that rule of thumb, I'm eating about 4 oz from a pound of meat. However, at the table, I usually take less than my share and save the rest for next-day's lunch. When we have meat/fish that is in distinct portions (e.g., swordfish steaks, chicken thighs, turkey chops, or burgers), 4-6 oz doesn't look like much, and we all tend to overeat at those meals. Therefore, I often serve meat in forms that are not easily "countable" (e.g., stir-fries, stews, and mixtures of ground beef, ground turkey, or surimi with vegetables, rice, and/or pasta).

Sue

At the famed Smith Wollensky Steak House:

Dry-Aged Sirloin* 14 oz.
Bone-In Kansas City Cut Sirloin* 21 oz.
Bone-In Rib Eye* 20 oz. / 28 oz.
Marinated Cajun Rib Eye* 20 oz. / 28 oz.
Dry-Aged T-Bone* 26 oz.
Porterhouse for Two* 48 oz.

Because they are dry-aged, the meat is actually more dense than your regular steak.

A serving of Filet mignon at Bobby Van's is 16 oz.

dcarch

The last time I was at Smith and Wollensky's I ordered a small fillet.....must bave been 8 oz....and ate it all.

One serving of filet at Smith and Wollensky's is 10 oz.

dcarch

First and last time I went to Smith and Wollensky's I was not impressed, when compared to other choices in NYC. Either way, I think we can all agree that restaurant portions of any entree have zero to do with reasonable portion sizes eaten at home on a daily basis.

We eat meat as our protein source 3-4 times a week. Our portion sizes vary between 2-5 ounces. Fish would be the largest & beef the smallest. The smaller 2 oz. size is what we use for sandwiches. We split a bone-in pork chop & often there's a bit that goes uneaten. Half of a BSCB feeds us both with enough left for 1/2 a sandwich each the next day. We cut 6 oz. steaks & share.

We also eat less meat than, say, a decade ago. Both of us have decided that we feel better with less meat in our diets. I'm sure to some extent portion depends on age,sex, activity level, etc. but those portions at Smith and Wollensky's are more for show than providing their clientele with a healthy meal, IMO.

/tricia

Dear Lord, does no one think of leftovers anymore?
I would take that leftover steak, and sliver it up
and make a wonderful omlet for breakfast tomorrow.

I have absolutely no idea what the weight of the protein portions I serve up are...none! I just cook two of "whatever" if they are individual portions like steak, chops, fish. Meat loaf, pork tenderloin, roast beef, roast pork, ribs are what they are and the rest is leftovers.

Hanging my head in shame...

Posted by lbpod "Dear Lord, does no one think of leftovers anymore?
I would take that leftover steak, and sliver it up
and make a wonderful omlet for breakfast tomorrow. "

There is another option for me.

After I sous vide cook a steak at 130F medium rare, any leftover will be saved for another meal.

The leftover steak will be sous vide warmed again at no higher temperature than 130F. No cold steak, and no overcooking either. Perfection guaranteed.

dcarch

When I grill I always cook two half chicken breasts. We eat most of one and use the leftovers for enchiladas or wraps. The salmon morphs into salmon cakes. Leftover shrimp become shrimp tacos. Yep, we plan for leftovers and use them.

I have found my perfect cooking method for steak, sear on a very hot grill to rare then for the next few days, I slice off thick slices and quickly cook inside on a hot pan. The fat browns and melts, the meat has the grill taste but the inside remains rare. One nice sized ribeye lasts several days for me depending on accompaniments.

I never worry about how much meat I eat as long as my weight stays the same. I feel better with all that heme iron anyway.

Hold your head high Sharon. Moe and I would be happy to eat at your table any day.

~Ann

I often by meat by the "whole"....whole pork loin, whole beef tenderloin, whole side of salmon, whole chicken. and I cut it up, wrap it well and freeze it.
since I don't ALWAYS eat alone, only a little more than half the time, and sometimes one of those guests is a man or even a teen age grandson, I weigh the portions as I wrap them.

And there is nothing wrong at all with leftover cold steak!...one of my absolutely favorite sandwich fillings!! I now and then cook a "man's steak" so I have cold steak for lunch the next day!

Lift up your head Sharon, how else are you going to be able to see me drop in for dinner? :)

For the last nine years I have had a dog, a Chocolate Lab, she takes care of any leftovers around this house. I even make sure I buy enough so there is plenty for her.

I am not a big meat eater in terms of quantity but I do enjoy what I eat if it's high quality. I often pass by the grocery store specials, knowing that they like to feature "select" grade at low prices. I gladly pay more for "choice". Prime is about non existent any more, it's bought up by the high end restaurants.

Nancy