What to Consider When Buying Meat in Quantity
Buying meat in quantity for the freezer can be very appealing. There are many advantages to buying and freezing a side of beef or a whole hog.
Some of those advantages include:
• price per pound for premium cuts like steaks and chops, especially when compared to grocery store prices
• convenience of having meat readily available
• more efficient freezer operation when freezer is full.
However, as with any big ticket purchase of $500 to $600, it is wise to think it through carefully.
Consumption. How much meat does your family usually eat? Will you be able to use 250 or more pounds of meat within recommended storage time limits (which is 4 months for ground meat, 8 months for pork, 12 months for beef)? Family size and eating habits must be part of the equation. A small family that eats out often will be unlikely to eat an entire side of beef, but may want to consider a fore- or hindquarter instead.
Freezer capacity. Is there sufficient room in the freezer to store 250 pounds of meat, the typical weight of the usable portion of a side of beef? A side of beef will take up at least half of the space in a 17-cubic foot freezer. Freezer space for frozen meat can vary from 35 to 50 pounds per cubic foot, depending on how it is wrapped, amount of bone and shape of cut.
Family likes and dislikes. The average side of beef will yield about 85 pounds of steak. The rest - about 165 pounds - will be ground beef, stew meat and roasts. Are these cuts liked and used by your family? Stew meat and roasts can be made into ground beef, but the recommended keeping time for frozen ground beef is less than four months. The price you pay per pound stays the same if these cuts are made into ground beef. If you buy a forequarter instead of half, remember that the lower price per pound is because the cuts will be less tender. The hindquarter will cost more per pound but includes more tender steaks and roasts, in addition to some less tender cuts like the round.
Understand pricing. The initial price per pound may be based on live weight or carcass weight. In either case, the price includes some waste like bones and fat, which are removed during butchering or will be trimmed during processing. To compare prices, it is necessary to know the average yield of edible meat and to make a few simple calculations. An example is presented in the box below.
Processing costs. Processing costs will be added to the initial price per pound. The processor will charge for butchering, cutting, wrapping and freezing. Prices for these services are figured on a per pound basis and will typically be 25 to 50 cents. Tenderizing certain cuts like round steak, curing bacon or making sausage will cost extra. The total cost is likely to be between $500 and $600 for a side of beef at today’s prices.
Selecting a processor. Choosing a meat processor is another part of the decision-making process. Get recommendations from family and friends, but check them out in person.
Look for neatness and cleanliness inside and out. Counters, work surfaces, walls, ceiling and floors should be spotless. Trust your sense of smell; walk away if foul odors are present. Employees should be clean, neat and appear in good health. USDA inspection is another sign of attention to safe food handling practices.
Distance from your home is another consideration. Be sure the facility is close enough that frozen meat will stay solidly frozen on the way home.
The processor will have some questions for you as well about how you want the meat cut and packaged. Questions will include such things as how thick steaks should be cut, how many to wrap together, the kind of roasts desired, and so on. You might also want to let the processor know how closely you’d like fat trimmed on steaks and roasts, as well as how lean you’d like the ground beef to be.