How to Calculate Meat for an Asado

Planning the perfect asado starts with choosing the right variety of argentinian grilled meat and follows with figuring out how much you’ll need to keep everyone satisfied. This can be trickier than it sounds, as a traditional Argentine asado isn’t about one big roast. It consists of multiple meat cuts served in stages until every guest has had their fill.

While the general rule of thumb is 15 to 20 ounces of meat per person, the exact amount depends on a few key factors: the mix of cuts, appetizers, side dishes, what people are drinking, and, of course, your guests’ appetites.

In this guide, we’ll break down how to calculate meat for an asado based on cut and context. Jump ahead to learn how to build a menu that captures the abundance, variety, and flavor of a true Argentine asado, bringing unique flavor and texture to the table with each cut - especially when cooked on traditional gaucho grills.

Because, at Gaucho Life, we know it’s not just about feeding your guests. It’s about sharing a lifestyle.

How Much Meat Per Guest for an Asado?

If you’ve ever been to an Argentine parrillada, you’ll know that Argentine-style grilling isn’t just about one big cut, but about a steady stream of different meats served until everyone’s satisfied. But how much meat is that, really?

As mentioned earlier, the general rule for an Argentine-style asado is 15 to 20 ounces of meat per guest. For most backyard gatherings, 17 ounces (500g) per person hits the sweet spot, honoring the tradition of abundance while keeping things manageable for U.S. hosts.

Keep in mind: this is the total amount of meat each guest will eat across the entire asado. Since you’ll be serving multiple cuts, you’ll want to divide that total across the different meats. And don’t skimp on crowd favorites like vacío (flank steak) and entraña (skirt steak)—they’re two of the best meats for an Argentinian grill, and always a hit with guests.

When figuring out how much meat to buy, here are a few key factors that we consider every time we make an Argentine asado at Gaucho Life:

• Cut type. The 17 oz estimate refers to net meat per guest. For bone-in cuts like tira de asado (short ribs) or beef ribs, account for the bone weight. If you're serving mostly bone-in cuts, plan on closer to 24 oz per person. For an asado focused on boneless cuts, you can lean toward the lower end (about 1 lb per guest).

• Guest profile. Got a crew of big eaters or serious meat lovers? Plan for up to 20 oz per person, especially if they’ve been hyped for the asado all week. For kids or lighter eaters, half to three-quarters of the standard portion is usually enough.

• Menu style. A full Argentine asado usually includes a variety of cuts, sometimes even different meats like roast chicken, pork, or fish, served in rounds. When you offer that kind of variety, you can often serve less of each cut without leaving anyone hungry, particularly if you’ve got hearty side dishes to round things out.

How Much of Each Cut Should You Serve?

The key to a true Argentine asado is variety: offering several different cuts in small portions, rather than one big chunk of meat. This lets guests fully enjoy the flavor and texture of each cut, which becomes a uniquely satisfying experience. Especially since Argentine and U.S. butchering styles can differ.

Below is a practical breakdown of popular Argentine cuts, their U.S. equivalents, and portion guidelines with cooking notes. These quantities are based on serving each cut as a main feature of the meal. When combining several cuts, you’ll want to scale down each one depending on the total variety, your guests’ appetite, and what side dishes you’re serving.

 

Cut (Argentine Name)	Also Known As (U.S.)	Amount x Person	Cooking Time (Approx.)	How to Grill
Tira de asado	Short ribs (flanken)	70 g (2.5 oz)	1.5–2 hours	Low & Slow
Bife de chorizo	Strip loin / NY steak	60 g (2 oz)	20–30 min	Medium-High Heat
Costillas	Beef ribs	70 g (2.5 oz)	1.5–2 hours	Low & Slow
Vacío	Flank steak	60 g (2 oz)	45–60 min	Slow & Medium Heat
Entraña	Skirt steak	45 g (1.5 oz)	10–15 min	Quick, High Heat (seared)
Matambre	Flank roll	45 g (1.5 oz)	1–1.5 hours	Slow & Low Heat
Achuras	Sweetbreads, intestines, kidneys	45 g (1.5 oz)	20–40 min	Medium-High Heat
Chorizo	Pork sausage	1/2–1 unit (~3 oz)	20–30 min	Medium Heat
Morcilla	Blood sausage	1/2–1 unit (~3 oz)	15–20 min	Medium Heat
Colita de cuadril	Tri-tip	60 g (2 oz)	45–60 min	Low Heat
Pechito	Brisket	70 g (2.5 oz)	3–5 hours	Indirect heat, really slow

 

Some cuts are slow-cooked (like ribs, matambre, or pecho), while others are best seared quickly over high heat (like entraña). Serving meats gradually, round by round, while conversation, wine, and anticipation build between servings, is what makes the Argentine approach to grilled meat so memorable. Asado isn’t just a meal: it’s an event.

Our pro tip? Prioritize the quantity of boneless crowd-pleasers (like vacío or entraña), especially if you're expecting hearty eaters. For offal (achuras), go with the lower end of the range. While sweetbreads and intestines are beloved by many Argentinians, most guests are happy with just a bite (a generous one!). Want to learn how to prepare them like a pro? Don’t miss our full guide about how to cook Argentine sweetbreads.

Here are some essential cuts to include for a flavorful, dynamic asado, Argentine-style:

• Vacío (flank steak). A rich cut known for its perfect balance of lean meat and fat. Slow-cook it over medium heat to achieve a tender, juicy result with a slightly crisp crust.

• Entraña (skirt steak). Thin and deeply flavorful, entraña grills quickly over high heat. It crisps beautifully on the outside while staying juicy inside. U.S. skirt steak is often thicker, but a hot, fast sear delivers similarly great results.

• Tira de asado (short ribs). These cross-cut beef ribs reveal several small bones per strip. Cook them slowly over low heat to break down the collagen and unlock deep, beefy flavor. Time and patience are key.

Finally, regarding chorizo and morcilla, plan on 1 sausage per guest. If your asado features several meats, you can reduce this to ½ or even ⅓ per person, depending on your guests’ preferences.

Reaching the perfect meat-to-guest ratio isn’t just about quantity—it’s also about how you cook it and the grill you use. When planning an asado, it’s important to consider the number of guests, the types of meat, and the best Argentinian grills to cook them on.

Meat Planning by Guest Count

Most asados are social events, which makes estimating how much meat you’ll need a little trickier. Why? Because conversation and drinks are a big part of the experience, and both have a well-known effect on how much people eat. (Think of it like turning on the lights for feed-loaded chickens: appetites wake up!)

Larger gatherings tend to require more meat per guest, since they often involve longer durations and multiple rounds of serving. Smaller, quicker get-togethers can usually manage with less. That said, your guest profile matters just as much: Are they likely to fill up on sides and prefer lighter meals, or are they coming for the beef and staying for the beef?

While some Argentines take pride in meat-only asados, smart use of side dishes can enhance the meal with added flavors and textures,  and help stretch your meat budget. This makes sides a go-to for large gatherings or when feeding a crowd without overdoing the meat.

Typical Argentine sides include chimichurri sauce, salads, bbq grilled vegetables, and crusty bread. Hearty sides, such as grilled potatoes or provoleta cheese, can bring your estimate down to about 15 ounces (450 g) of meat per guest. Since alcohol, especially wine and beer, can stimulate the appetite, if your guests are big drinkers or sides are fewer, plan on the higher end of the range, around 20 ounces (560 g) or more per person.

Keeping this in mind, you can estimate:

• Small gatherings (4-6 guests): 3-4 cut types. 5.5-9 lbs of total meat.

• Medium gatherings (8-10 guests): Full spread, with achuras. 11-15 lbs of total meat.

• Large gatherings (12+ guests): Consider slower cuts and extra sausages. 17.6-22+ lbs of total meat.

Not sure what cuts to choose? Below are two of our favorite go-to menus at Gaucho Life, perfect for firing up one of our best gaucho grills and delivering an authentic Argentine asado experience.

By the way, if you’re planning a carne asada feast, be sure to explore our tips on the best meat for carne asada.

How Much Meat Per Person for a BBQ?

American BBQ and Argentine asado may share the basics (sizzling meat, open fire, and backyard gatherings), but they differ in both cooking style and how the meal unfolds. While most U.S. BBQs center around one or two main proteins (like brisket, ribs, pulled pork, or chicken), the hallmark of an Argentine asado is its variety: a steady parade of different cuts served in stages.

Despite their different rhythms, both styles follow a similar rule of thumb: plan for 15 to 17 ounces (450–560 g) of meat per guest. This range accommodates hearty appetites while leaving room for sides and second helpings.

At Gaucho Life, we love BBQ in all its forms, but we think the diverse, slow-paced approach of the Argentine asado has some distinct advantages that make it worth a try, including:

• Less waste: Serving smaller portions of multiple cuts helps avoid overbuying any single type of meat and often means fewer leftovers.

• Built-in pacing: As each cut comes off the grill at its own time, the meal naturally unfolds in a relaxed, social rhythm. No rush, just enjoyment!

• Impress your guests: The anticipation between servings heightens the experience. Guests catch a whiff of what’s coming, sparking curiosity and conversation. It turns dinner into a journey, not just a meal

FAQs

Let’s break down a few common questions even seasoned asadores ask before firing up the grill. If you have others, don’t hesitate to reach out. We’re always happy to help!

How Many Types of Meat Should I Prepare for an Asado?

To honor the Argentine tradition of variety, aim for 3 to 5 different cuts. A balanced, budget-friendly lineup that offers a great mix of flavors and textures might include: 

• Vacío (flank steak).

• Tira de asado (short ribs). 

• Entraña (skirt steak).

• Chorizo and morcilla sausages.

What if Some Guests Don’t Eat Beef?

While Argentine asado is built around beef, it’s not exclusive to it. You can grilled chicken, pork, or hearty vegetables and still keep the spirit alive. This way, everyone has something tasty to enjoy, and no one feels left out.

Want more tips? Check out our blog for ideas on non-traditional cuts and crowd-pleasing sides.

How Much Sausage (Chorizo/Morcilla) Per Person?

A good rule of thumb is one sausage per guest. For larger spreads or big eaters, go up to two; for smaller meals with lots of variety, you can dial it back to half a sausage.

Keep in mind: this usually refers to chorizo, while morcilla is more of a bonus: bold in flavor, but not for everyone. Plan for about ½ morcilla per person, depending on your guests’ tastes.

Can I Use American Cuts Like Tri-Tip or Brisket in an Asado?

While not traditional in Argentine asados, tri-tip is a great fit. It grills beautifully over coals and delivers rich flavor.

Brisket also works, but like Argentina’s tira de asado (short ribs), it needs a low-and-slow cooking to reach that tender, juicy sweet spot.

Should I Buy Bone-In or Boneless Meat Cuts?

You can buy both bone-in and boneless meat cuts for a successful asado. Just keep in mind to account for bone weight when estimating how much meat to buy.

Bone-in cuts like tira de asado (short ribs) are preferred for deep flavor and juiciness, but boneless cuts like entraña (skirt strip) or vacio (flank steak) can be easier to handle and carve, especially for beginners. Choose what fits your comfort level and grill setup!

Planning the perfect menu is just one step—pair it with the right equipment. Find your match in our list of the best santa maria grills.

Plan It. Grill It. Live It.

A memorable asado is often a carefully planned one, especially when it comes to satisfying your guests’ appetites. Figuring out how much meat to serve can be tricky, but it’s far from impossible if you know your crowd.

Just follow our go-to rule of thumb (17 ounces of meat per guest) and adjust based on the heartiness of your side dishes, how much your guests delight in grilled meat, and the role that drinks will play. 

Don’t forget to account for bone weight, and, when in doubt, round up!

But here’s the thing: no amount of planning can save an asado if your equipment isn’t up to the task. 

At Gaucho Life, we know that quality gear makes the difference. That’s why we’ve dedicated ourselves to crafting a line of premium argentinian grills that bring together performance, tradition, and Argentine craftsmanship.

Explore our collection and find the grill that will turn the asado in your head into the one your guests will talk about for years.

Fuel your fire. Live the Gaucho Life.