Consumers love it when they find a bargain, and those who shop regularly at local food stores know that bulk buying often leads to greater savings. Meat products often sell for at least $1 less by buying three to five pounds, and there are other substantial savings for those willing to shop prudently and buy at the right moment during the year.
If you’ve got a second freezer and a good sense of timing, meat specialists throughout the Chicago area say there are deals to be had. Here’s how to stock up and save money doing it.
Meat prices, in particular, tend to follow the laws of supply and demand, and consumers are advised to consider buying before prices predictably rise.
“During most of the major holidays like Thanksgiving and Christmas, prices on meat will generally be inflated,” said Bob Huwe, a butcher who works at the Wheaton Meat Market. “Waiting until just before the holidays to buy something like a rib roast usually means paying more for it. Actually, we try to offer sales on something like beef tenderloin right after Thanksgiving. It pays off in two ways: It helps up with our labor situation because we can serve more customers before the last minute, and people save money.”
Prices on some meat and poultry products tend to fluctuate with the seasons, and those planning to buy in bulk should time their purchases accordingly. Jeff Andrews, owner of the City Meat Market in Naperville, says prices on most meats tend to drop after Labor Day.
“I’m not sure with the kind of lifestyle people have today that many people take the time to buy in bulk and plan their meals for the next few months,” Andrews said. “A lot of the people we see in here seem to live from meal to meal. But prices tend to fall off after Labor Day, since people aren’t having the summer parties anymore, and demand tends to drop off after kids go back to school.”
Andrews suggests that another good time to look for better prices is during February, as buyers recover from the Christmas holidays and may have less disposable income.
In terms of a yearly trend, Bob Svoboda, who works as a buyer and seller of meat for Farmington Foods in Forest Park, says beef prices tend to peak throughout the spring.
“A lot of folks have been cooped up all winter and want to get out and grill a steak,” Svoboda said. “Prices usually level off by June, and some of the demand may fluctuate during the summer since a lot of people are gone on vacations.”
Regardless of the season, one sure savings strategy is to buy in bulk. For those with freezers, the purchase of a quarter or side of beef may actually lower your price per pound by $10 to $15 on certain cuts of meat.
Tom Wallers, another butcher at the Wheaton Meat Market, says a side of beef that averages 280 to 300 pounds can be cut into steaks, roasts, stews and ground meat, wrapped and frozen for around $1.79 a pound.
“We usually need about two weeks’ notice, so we can get the meat in here and let it age about a week before we render it,” Wallers said. “Another option is for people to buy a hindquarter, which usually weighs about 150 to 180 pounds and sells for around $2.19 a pound, completely cut and wrapped.”
Paul Lumkes, a meat salesman for Richard’s Packing Co. in Chicago, says sales on sides of beef to individual consumers have dropped considerably, despite their obvious value. He suggests that before ordering sides or hindquarters, people ask what they’re going to receive.
“A lot of people aren’t butchers, and I’ve heard stories where people get 100 pounds of hamburger, a couple of roasts and maybe a few steaks,” he said. “Have the butcher spell out exactly how the side or quarter of beef will be rendered.”
Svoboda said the huge proliferation of chicken today means that consumers “shouldn’t pay more than 29 cents to 39 cents a pound for drumsticks” and that careful shopping should uncover even more bargains.
“A lot of your chain grocery stores feature meat products every week as loss leaders, in order to get you back in to shop,” he said. “I recently saw pork tenderloin for $2 a pound. I’d have to sell it at the wholesale level for at least $2.49. At $2, that’s cheaper than dirt. The key is to watch the stores and advertisements, and then load up when you find a deal.”
Folks without extra freezer space can still save over $5 per pound on steaks, ribs and chops by buying larger cuts and rendering them at home, or have their butcher do it for literally pennies. Andrews said a whole pork loin, which generally averages around $2 a pound through September and October, is one of the best values.
“Whole loins generally run around 18 pounds in size, and you can get chops, baby back ribs, tenderloins,and roasts with the bone in or out, plus about three pounds of sausage from the trimmings,” he said. “Other than the bones in the ribs and roast, there’s no waste. And for about 10 cents per pound, we’ll cut, wrap and freeze the whole thing.”
Similar savings on beef are possible by buying easy-to-render roasts that can be made into individual steaks. Huwe said the savings average $2 to $3 a pound.
“A boneless rib eye roast runs about $6.78 a pound, while the steaks are around $9 per pound,” he said. “A strip loin that can be cut into New York strip steak is usually around $6.99 a pound, but the steaks are $9.98. And for filet mignon, the beef tenderloin roasts are $10.99 and the steaks $16.95 a pound. You can really save by buying the larger cuts, and a lot of places will cut them up for you.”
Lumkes said beef is sold in four grades: no roll or not graded, select, choice and prime. Costs tend to rise at least $1 per pound as you move from the lesser quality to the best. Consumers can save by buying the lower grades of meat when the cut they’re looking for warrants it.
“Tenderloins are always good, even when you buy the select grade,” Lumkes said. “I’m not sure a lot of people cooking at home would know the difference. And you should buy select for slow-cooked meats like chuck roasts and things you’d marinate anyway like flank steaks.”
Experts suggested these strategies to increase savings on meat products:
– Individual butcher shops offer specials to their customers and offer more personal service, but Svoboda says nothing compares with the buying power of large grocery chains.
“An independent butcher may buy three to four cattle a week, while a chain is naturally buying considerably more,” he said. “I buy and sell meat all the time, and I don’t believe there is that much difference in quality.”
– Buying in bulk means you’ll have to store meat and poultry in the freezer. Huwe says to wrap meats in a good quality freezer paper, then place packages inside a zip-lock bag. Chicken should be used within six months, and some cuts of beef like roasts and other slow-cooked meats within a year. Steaks may last as long but will loose flavor and some moisture.
– You can save money by buying cheaper cuts of beef and marinating them, making them as flavorful and tender as an expensive steak. Similarly, “end cut” pork chops with some bone, versus “center cut,” can work just as well for less money. And remember that for chicken, legs and thighs may be cheaper than a boneless breast, but you’re still throwing away a lot of bone you’ve paid for.
