Meat Sales
I have a post on my regular blog that probably gets more google hits than any other ten posts together. It's about ways to use leftover roast beef. Stretching the meat budget is a topic that interests many people.
I recently posted about this topic and how I make the most of marked down meat here.
Somebody commented that their grocery stores never had marked down meat. That's possible, but sometimes they have a specific day and time frame when they put out marked down meat, and you may never see it because you aren't at the store at that time, and it all quickly gets snapped up by budget savvy customers. You can ask the meat manager for more information- do they ever mark down meat, and if so, when would be a good time to check for it?
Speaking of saving money on meat... I read a tip a few years back from somebody who watches the holiday sales in her area very, very carefully. She cuts back on her grocery buying for a couple months in advance and starts making room in her freezer. As soon as any store has a loss leader sale on holiday meats- turkey, hams, roasts (lambs in the spring)- the sort of sale where you get the turkey practically free for spending a specific amount in groceries- she goes to the store, restocks her diminishing pantry and gets the free turkey. Then she does it again. The she goes to the next store with a similar deal. Her goal, she said, was to get all her meat for free this way and fill her freezer. I've never done this, partly because nowhere I've lived has offered free birds for a minimum grocery purchase since I read the idea. But it is an example of thinking creatively about the grocery budget and how to make the most of sales.
Organ meats, many of which used to be delicacies, are downright offensive to most people, which means I can get grassfed beef hearts for .89 a pound- hearts, of course, are boneless. That's .89 a pound for all meat, healthy, nourishing, and, IMO, delicious meat. So you might stretch your meat budget by learning to cook (and eat) those 'offal bits,' as I did (some of which I now love, and some... well, I'm not convinced yet). And yes, you read that right- less than a dollar a pound for grassfed, organic beef heart because nobody else around here will eat it. COWABUNGA!! I've learned to let it slaw only slightly, then cut it in half or quarters, and put it through my food processor on the grater blades. Then I mix it with some ground beef or ground turkey and cook it for things like tacos, burritoes, soups, or stews.
Really dedicated frugal people raise their own meat, even in suburbia. We had friends a couple decades ago who raised rabbits and butchered and dressed them for their freezer themselves. This is a little extreme for me, and it makes some people very squeamish. You also have to be very careful about local codes and restrictions and you should have a good relationship with your neighbors. They kept their rabbits in a shed in a protected corner of the property so if you did not know them well, you might not have even known they had rabbits. They kept their animals clean, and you can use the rabbit droppings in a worm bin or in your compost pile.
Some people cope with meat prices by becoming vegetarian.=)
What about you- does meat go on sale in your area? What are your best stretch the meat ideas?
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15 Responses to “Meat Sales”
August 12th, 2011 at 5:30 am
There are always seasonal sales in the supermarkets on meats (turkey in November and December, lamb in the spring, roasts in October, various other items throughout the year). The problem is, my husband and I sat through Food, Inc. and now are unwilling to eat meats that are a) not organic and b) not humanely raised (or if there’s no way to find out). So, as you suggested, we eat a largely meatless diet supplemented by occasional splurges at the farmer’s market or Whole Foods. There are just the two (and a half! One on the way) of us in the house, so buying an entire animal at a bargain rate and freezing it would be simply silly, both due to budget and consumption rates. Even when meat’s available we’ll often opt for a meatless option (conditioning, I guess). So my question would be, where are you finding these organic grass-fed bits and pieces? I’ve never even seen them offered at the butcher counter. I’d imagine there are plenty of cow tails out there going to waste, but not in the refrigerated case
I’m game for trying anything (except liver, simply because it doesn’t agree with my husband’s stomach. Where’s it all hiding?
August 12th, 2011 at 10:56 am
Raising rabbits (and hens for eggs) is definitely the way to go. It is worth it to get over any squeamishness (which is the same thing I tell my friends who refuse to shop at the thrift store because they are squeamish about used clothes.) Rabbit meat is very lean, they are quiet and clean, and they breed like, well, you know.
Two does and a buck will give a small frugal family enough meat year round without hitting any zoning restrictions.
It is definitely something to consider…
August 12th, 2011 at 2:32 pm
Ihaven’t seen mark down meat here and I go to the store to pick up items several times a week. I have seen deli meat & cheese marked down and do buy those. I have been a vegetarian in the past so not having mat does not bother me at all, but my bf is a meat eater. I
I watch for sales on meat. I make soups, stews, casseroles, taco’s, spaghetti sauce to really stretch the meat I do buy. Meat prices are crazy high right now and most weeks we only have meat 1 time a week.
August 12th, 2011 at 2:47 pm
I have recently found some ‘new’ to me markets to shop in. Recently in our area two 2 Mexican Markets have opened. They have had some wonderful sales. Like this week, a box of 30 eggs for .98. Limit 2 per customer. So now I have 60 eggs in my fridge for less than $2.00.
They had meat on sale too. Now, it was new to me, it was written in Spanish, with English written under it but there was pictures. I got boneless, skinless, chicken breast for .99 a pound. I brought several pounds.
White onions were 6 pounds for $1.00. I brought several pounds and will freeze these for use later.
I am just trying to say, look around at the ‘different’ markets in your area. We have several Asian markets in our area too. I have found some great deals there.
August 12th, 2011 at 8:13 pm
I have gotten good deals on Turkeys after the holidays. I get them frozen then saw them in half with a board saw and put them in the freezer, they are great on the BBQ grill during the summer.This year I got 6 Corned Beefs at a very good price after St Patty’s day.
I used to raise rabbits as a teenager back in New England. I had 40-50 of them at a time. Great source of meat,great eating too. Rabbits do not do well in a warm weather states.
August 12th, 2011 at 8:23 pm
My husband’s a deer hunter, so we “raise” our meat in our backyard, too. This isn’t just for country folk. We live in suburbia, but our neighborhood has several acres of common ground. He hunts with a bow and arrow, so he can safely and legally hunt within sight of our house. Our area also has a program that allows carefully screened archers to hunt the public parks. The choice cuts of the 1st, 3rd, and 6th park deer go to a food bank. The rest of the free-range, hormone and antibiotic-free meat goes in our freezer!
When it comes to stretching meat, I often use 3/4 lb. of meat when a casserole or sauce recipe calls for 1 lb. and fill-in with rice, potatoes or beans. Any soup can still be very hardy with half the meat, served over cooked rice. It’s also easier for little ones to eat because the rice makes it more solid.
August 13th, 2011 at 9:05 am
I really want to raise rabbits in my backyard. Having my husband butcher them doesn’t sound like fun, but the almost-free meat would make it worth it. I don’t know if we can actually do it in Dallas because of the heat, though. I have a feeling we might have to raise them about 7-8 months a year and then butcher them all right before it gets super hot.
August 13th, 2011 at 5:16 pm
Wow, 89 cents for organic, grass fed beef heart!?! I wish! I can only get regular beef heart for $1.50 a pound on sale.
Other organ meats are more expensive than roasts sometimes.
I think it is because I live in an area where people feed these things to dogs as part of homecooked or raw diets (myself included), and butcher know they have a market for them. You can’t even get bones cheaply anymore because butchers know that some dog owners will pay $3/lb for BONES!
Markdown meat isn’t that cheap here, either. I could get a filet mignon for $6.99/lb instead of $10.99/lb, which is nice, but not really a regular budget item.
August 13th, 2011 at 5:18 pm
Oh, I forgot to mention my deals: ham at Easter and turkey at Thanksgiving. I cook multiple turkeys and Foodsave the cooked meat in meal portions. I slice and dice hams and seal them with the foodsaver as well.
I think others are on to the method, though. You have to buy ASAP when ham and turkey goes on sale because they go fast!
August 14th, 2011 at 12:53 am
Organic TVP reconstituted in chicken or beef broth has allowed my family to greatly reduce our meat consumption without even missing it.
August 15th, 2011 at 2:06 pm
I tend to buy meat from the reduced shelf – When it’s been reduced cos it’s the final day for sale. When that fails I buy it on offer.
August 16th, 2011 at 9:18 am
I buy my meat in quantities when I find a good price, this allows me to go longer between good finds without spending alot on in between times. .I often get day of clearance meat go home and freeze it or cook then freeze. One of my stores does not seem to have a day or a time, just when ever the butcher notices and leaves it in the same spot in the fridge case, another store marks it down to 50% at 5 pm everyday and puts it all in one spot, it goes quickly and you have to scout it out before 5 or you lose it.
September 12th, 2011 at 9:02 am
I recently learned that chicken feet can be used for making chicken stock (as well as chicken necks). Right now, I’m working on getting past the thought of being seen buying them. I know. I’m ashamed.
And don’t forget–asking for beef bones at smaller grocery stores is a good way to go, too.
September 12th, 2011 at 11:37 pm
Patricia, I buy chicken feet regularly. They make excellent dog treats.
I always wondered what people who didn’t have dogs used them for. What is there to “get past” buying them?
September 13th, 2011 at 6:40 am
I’m not usually one to feel uneasy about anything I choose to do, but I have to admit feeling a bit uncomfortable over buying a huge package of chicken feet. To me, it’s a very clear picture of exactly how many chickens died to fill that package. It’s just a matter of getting used to it, though, and I’m sure I’ll get over it real quick when I’m set to make my next pot of stock! Every single penny counts, and I’m determined to eat a healthy diet while still paying the lowest prices possible.
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