When poised behind the counter we invariably get asked, 'how much do I need?' This could be with mince, leg of lamb or calves liver. We technically don't need that much meat but it may be nice to have a little extra? The recommended amount is roughly 200g each. However some people are perfectly happy with 75g-100g of meat. In our household it's far higher! But trying to ascertain how much a total stranger will need can be impossible. And it can be quite amusing, for instance if a lady comes in wanting to buy two rib eye steaks and she asks me how big I can hardly say, 'Well Madam, is your husband a big eater? greedy? or large?' o we often just the knife on the meat and ask the customer if it is adequate, it also means that you know your steak was cut just for you.
The other interesting point is that meat looks far larger when you get it home. Okay, so this may well just be another random theory of mine. When in the butcher's shop surrounded by full loins and ribs of beef, shoulders of lamb and legs of pork, 500g of diced chuck/beef looks so tiny it hardly looks worth it. This happens to me all the time and I end up bringing home far more than we need! So I find it easier if I weigh it. But this could just be me. The point is I guess does the size matter? Does it depend entirely on how you're cooking the meat and what you're serving it with? Or should we just be grateful for the food experience? Portion control: it's all up to you. But at times, the last thing customers need is choice.
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