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Boneless and ground meat (flank, tenderloin, boneless loin, sirloin butt, sirloin strip, round, liver, heart, kidneys, brains, sweetbreads, tongue, sausages, and wieners) will yield approximately 3-4 servings per pound. If you take the half-way point (3 � servings), just divide the cost of the meat per pound by 3.5. Meat with a medium amount of bone (rib roasts, rump roasts, chuck, chops, steaks, ham slices, loin roasts, and leg of lamb) will yield 2-3 servings per pound. Again, I would take the price of the meat per pound and divide it by 2.5. Meat with a large amount of bone (short ribs, neck, breasts, brisket, shank, or shoulder cuts) generally give 1and � servings per pound. Divide the cost of the meat per pound by 1.5 It is very possible that although these cuts of meat may appear to be inexpensive when compared to other cuts on a per pound basis, when you calculate the cost per serving, some of these cuts may be quite expensive. Note: A serving size is 3 ounces. Reference: Foundations of Food Preparation, 6th edition - See more at: http://www.thefrugallife.com/costof.html#sthash.CL87fWdZ.dpuf