When it comes to beef, there’s nothing quite like a juicy, tender steak.
But purchasing steaks from the grocery store or butcher shop can quickly add up, especially if you have a large family or enjoy grilling out frequently.
That’s why many people are turning to buying whole beef cuts as a way to save money and get the most out of their meat purchases.
The site is all about preserving meat, often by curing it. I’ve been preserving meat for decades in different ways, this is one of them. By breaking down the muscles or parts of the animals to get more out of it and save money.
In this blog post, we’ll explore the cost benefits of buying whole beef cuts and provide some helpful tips for making the most of your purchase.
I like to do this for many whole cuts of meat also venison and other red meat I procure.
Can You Save Money from Buying Whole Beef Cuts?
Yes, by purchasing larger cuts of meat, you can cut and freeze various pieces for beef steaks, cubed meat for braising, or cooking in liquid. You can also grind/mince the meat for many types of recipes and dishes.
Cost Comparison Between Whole Beef Cuts
When you purchase individual steaks, you’re often paying a premium for the convenience of having them already cut and portioned.
However, when you buy a whole beef cut, such as a strip loin or ribeye, you can often get a significantly better price per pound.
For example, let’s say you’re planning a backyard barbecue and need ten ribeye steaks.
At the grocery store, each steak might cost you around $10, totaling $100 for the entire package.
But if you were to purchase a whole ribeye, you might pay $8 per pound and get a 16-pound cut for a total of $128
By cutting your own steaks, you could potentially save $28 or more.
Plus, you’ll have the option to control the thickness of your steaks according to your preferences.
Easiest Cuts to Make Your Own Steaks Out Of
If you’re new to buying whole beef cuts, it’s essential to choose cuts that are easy to work with and yield excellent results.
Here are a few popular cuts that are relatively simple to turn into delicious steaks:
- Strip Loin (New York Strip): This cut is known for its tenderness and rich flavor. It’s often more affordable than a ribeye but still offers excellent marbling and juiciness.
- Ribeye: The ribeye is a favorite among steak lovers due to its incredible flavor and tenderness. It’s known for its generous marbling, which enhances the taste and juiciness.
- Sirloin: Sirloin is a versatile cut that offers good flavor and tenderness. It’s often more budget-friendly and can be used for grilling, roasting, or stir-frying.
Guide to Freezing the Cuts of Beef
When you buy a whole beef cut, you might end up with more meat than you can consume right away.
Freezing the excess cuts is an excellent way to preserve them for future use. Here’s a simple guide to freezing your beef:
- Place the wrapped cuts in airtight freezer bags or containers, ensuring they are properly sealed.
- Label each package with the type of cut and the date of freezing to keep track of freshness.
- Store the packages in the freezer.
By properly freezing your cuts of beef, you can extend their shelf life and enjoy high-quality steaks whenever you desire.
If you want more ideas on saving money by cutting up bigger cuts, I wrote this post also.
Exploring Alternative Cuts of Beef for Cost Savings
When it comes to buying beef cuts, many people tend to gravitate towards popular cuts like ribeye or tenderloin.
While these cuts are undoubtedly delicious, they can also be quite expensive. If you’re looking to save money without compromising on taste and quality, exploring alternative cuts of beef is a smart approach.
Here are some alternative cuts to consider that can offer both cost savings and delicious flavor:
The chuck roast is a flavorful and budget-friendly cut that comes from the shoulder area of the cow. It’s well-marbled and has a rich taste, making it ideal for slow cooking, braising, or pot roasts. The longer cooking time helps break down the connective tissues, resulting in tender and flavorful meat.
Flank steak is a versatile cut that is known for its bold flavor. It’s an excellent choice for marinating and grilling or can be used in stir-fries and fajitas. While it requires proper cooking techniques to maintain tenderness, it is a lean and affordable option that can be quite flavorful when prepared correctly.
Similar to flank steak, skirt steak is a flavorful and economical cut. It has a distinct grain and is best cooked quickly over high heat. Skirt steak is commonly used in Mexican and Asian cuisine and is a popular choice for making fajitas and tacos.
Flat Iron Steak
Flat iron steak is a relatively new cut that has gained popularity due to its tenderness and affordability. It comes from the shoulder area and offers rich marbling and flavor. It is best cooked to medium-rare or medium to maintain its tenderness.
Top sirloin is a versatile and budget-friendly cut that offers a balance of tenderness and flavor. It is leaner compared to other cuts but can still be quite juicy when cooked properly. Top sirloin steaks are great for grilling or pan-searing, and they can be sliced and used in stir-fries or stews.
Brisket is a large and flavorful cut that comes from the chest area of the cow. While it requires long, slow cooking to become tender, it rewards with a melt-in-your-mouth texture and incredible taste. It’s commonly used for barbecue, smoking, or braising.
The shank is a less common cut that comes from the lower leg of the cow. It is rich in connective tissue, making it ideal for slow-cooking methods like braising or stewing.
You will need a butcher’s saw if you want to dissect the bone, I would often cook it in liquid, then freeze it into portions after for quick easy budge-friendly meals!
While it may require more time and effort to cook, it offers a unique and flavorful eating experience.
Keep in mind that these cuts may require different cooking techniques and times compared to traditional steaks, but with a little experimentation, you can create delicious and budget-friendly meals.
Tips for Buying Bulk Beef or Other Meats
- Get a Vac Packing Device or well-made recycled Ziploc bags for freezing
- Manual or Electric Grinder for Meat is Incredible Useful
- Freeze a portion of cubed pieces for curry, stews etc.
I’ve seen a large amount of ‘throwaway’ meat grinders/mincers – I wrote something to highlight what to look for.
Thanks for dropping by, I’ve been passionate about meat curing for decades.
I Hunt, Fish, Forage, Buy, Butcher (Wannabe Norcini), Make, Savor (I’m not a Saviour), and love curing and smoking meat.
Learning and consuming in a circular fashion, I am always interested in what is happening around the curing and smoking world
Seeking the passionate behind the passion.