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.