Friday, April 8, 2011
5 Ways to Save Money on Meat
Instead, I've come up with other ways to save money on my protein bill:
1) Watch the grocery fliers and stock up when there's a good sale -
I review the grocery store fliers every week to see what's on sale. Usually, the best sales (their "loss leaders") are posted on the front page to entice busy families to do all of their weekly shopping at their store.
When a cut of meat I like goes below a certain price (usually $1.99 / lb for most meats), I buy enough to stuff my freezer full. This "stocking up" usually carries us through to the next big meat sale.
2) Check out the warehouse stores -
I haven't had much luck with this method. Our local Costco used to have good meat and chicken prices but nowadays, they're outrageous. But don't give up! I've heard from other frugal shoppers in other parts of the country that their Costco and Sam's Club have the best prices in town. So go check...you might be in luck!
3) Buy tougher cuts and offal -
The tougher cuts of meat require the "low and slow" cooking method - something most busy people don't want to deal with. As a result, these cuts are usually cheaper. I buy then and either cook ahead of time or plan to cook them on the weekend and eat the leftovers during the week.
The same goes for "offal" - the heart, liver, tongue, and other interesting parts of the animal. I was introduced to the yumminess that is "Peruvian Style Grilled Cow's Heart" at a Peruvian restaurant in So Cal and haven't looked back since. My local Asian store carries chicken hearts, which are good grilled to a nice medium well. I also like liver, which I can find at the same store for a serious discount from the regular stores.
Our local Smart & Final carries large cuts of beef vacuumed-packed in plastic. I'll usually buy these when they go on sale, bring it home and have a field day cutting steaks, roasts, and stewing beef off of the larger chunk of cow. Leftovers or the more "interesting" bits are ground up using the grinding attachment for my Kitchen Aid Mixer.
5) Don't let anything go to waste -
Don't let last night's roast fester in your fridge - reuse it in inventive ways. Shred and place over tomorrow's lunch salad. Toss the cooking juices and beef into a pot and make stew. Slice thin, slather on your favorite condiment, and roll for a quick lunch. There's a million options out there!
Do you have any tips to add? Please comment below!
Posted by Anita at 1:22 PM