Skip to comments.The Coupon Whisperer: Fantastic Easily Available Meat Coupons
Posted on 06/12/2012 6:10:26 AM PDT by PJ-Comix
I don't often post new editions of The Coupon Whisperer but when I do, you know they are good. And in this edition I will show how you can drastically CUT your food expenditures.
If you are even a casual couponer you know it is not difficult to score stuff like toothpaste and body wash for FREE or close to it. Plus you should have no trouble finding coupons for many food items. However, the major part of any food budget is meat and where do you find coupons for those packages of steak and other such goodies? Well, GOOD NEWS!!! I accidentally discovered a way to drastically cut down on meat costs. Here is what happened:
(Excerpt) Read more at couponwhisperer.blogspot.com ...
so... they’re making meat real cheap?
so that’s how they’re going to move all the beef coming from those CA farms (madcow alert)
Also consider buying straight from the source if it’s at all possible in your area.
For several years we’ve bought an entire cow and split the meat and costs with others according to our needs. Works out to about $2.50/lb. for black Angus, we get ground beef and nice variety of cuts and we know exactly where it came from. All we have to do is pick it up from the processor.
You need a big freezer for that.
Not really. I just have a small freezer (about the size of a dishwasher) which, combined with a section of the fridge freezer will hold 1/4. That lasts me nearly a year, which is about as long as you want to keep beef anyway.
bookmark for later
Ok, but when the meat coupons are used, the prices are also in that range.
I’m not disputing your method, only trying to add to it something that might be feasible for others.
It works out to less than the cost of ground beef and I get all the extras, too. I also like the added bonus of being able to drive by and see the source of the beef I’m putting in my freezer out grazing in a nice green pasture.
I apologize if you thought I was taking issue with your method. That was not my intention at all. We’re all trying to find ways to save money these days! :-)
Re: #7. Thanks. I’ve been wondering about that.
Was the coupon because the meat had already reached its “sell by date” ?
I worked in a butcher shop for a couple of years after high school. When we put coupon stickers on meat it was because it was going out of date that day.
Similar to what I do ...
Six neighbors (one with a pasture) and 3 cows. We take turns buying feed (Purina Cattle Developer) and each will get 1/2 cow in late fall/early winter. About half come back from the processor as ground beef but there are lots of roasts and steaks too ... years worth of beef for about $2.25. It almost fills up my 15 cf upright freezer. Porterhouse is on the menu for tonight.
-—I worked in a butcher shop for a couple of years after high school. When we put coupon stickers on meat it was because it was going out of date that day.——
Works for me. Throw it in the deep freeze and thaw when needed.
As a bonus they throw in the bones for free. I end up getting around 15 gallons of stock out of them.
I have thought of doing pig and lamb the same way but we are the only ones who really like lamb.
I used to be able to get expired meats but then our one and only grocery store quit having them. They’ll put out two or three packages at a time so it’s hard to even stock up.
I used to arrange my upright freezer with chicken on one shelf, beef on another, pork on another, etc. I’m here to say I was wrong. Things still managed to hide and get forgotten. I went through it yesterday and arranged the shelves by date with the oldest dates on the top shelf and moving to newest date on the bottom shelf. FYI, lots of pepper and spice helps offset a bit of freezer burn taste.
Do you purchase it from a local farm?
Excellent! You ARE the source, even better!
Unfortunately, if I was involved in it’s care I’d end up with a pet instead of beef! “But... but, we can’t EAT him! I LOVE him!” I’m a weinie...
Oddly, the guy I get mine from said a lot of people have him do the whole thing in ground beef “because they don’t know how to cook a steak or a roast”. How sad is that?!?!
I refuse to shop at Target, knowing that some portion of my spending there - however small - goes to causes I loathe.
We’ve done pork, too, but not lamb. The family isn’t big on sausage or pork roasts so I end up giving a lot of that away. That really doesn’t make it very cost-effective though, does it? LOL
I always sneak the beef tongue into someone else’s pile... Never tried it and don’t think I could ever work up the courage.
Your guy needs to find a good basic cookbook and sell it along with the beef... might increase his business. Thanks nodumbblonde - interesting comments.
Thanks. Does Publix do this? I’ve never seen meat marked down there like this.
My tip: Winn-Dixie has this savings option that allows you to buy discounted fuel at Shell stations. Some products you buy give you $.05 off a gallon or more, or you spend $50 and get $.05 off a gallon (for each $50).
Anyhow, the real deal part of this is that WD seems to frequently give $1.00 off per gallon for filling a prescription there. This is either for a new prescription or a transfer.
Now a dollar off of a gallon of gas is definitely worth it especially for something I absolutely have to buy anyhow. But the best part? Walgreens was offering a $25 gift card for transferring a prescription to them.
Sooooooooo ... :-)
The grocery stores in our area all have what I call “the cheap meat section”. Sometimes there’ll be a coupon attached to the meat, pork, chicken or a reduced price label. We have a foodsaver so I repackage as soon as I get home.
Like you said, you have to get to the store early to take advantage of the best deals especially in the winter when the snow birds are here!
I'm not that involved, I drop off a few bags of feed every now and then.
I trained the kids early, so they wouldn't think of the cows as pets: girl cows make milk and boy cows make steak. They love steak!
You can even go and "pick your cow". If you pick a calf you can go and see him during the growing time.
I don't bother any more. I know the farmer and we have been buying from him for five years now.
As a guy who makes a living raising cows, you can imagine how appalling that was to him! Outraged may be the more correct term!
I think we’ve just lost the art of cooking a proper meal somewhere along the way.
There's a bi-weekly small animal auction near me. Recently pigs were being passed over at $3.00 each! Unbelievable! I'm going to have to talk to my 'cow guy' about expanding our meat crop.
"But Grandma said that when you were young..."
"Hush! We are not poor enough for me to cook beef tongue!"
Excellent book but no longer in print. Copies can be found on ebay, etc.
I like to put ground lamb in my meatloaf mix, it adds a delightful flavor that even the anti-lamb people love.
Sounds like a good choice — thanks for sharing. (Amazon does have some MUCH cheaper...)
“The Cattlemans Steak Book”
Larry Ellman, a onetime student of accounting from Brooklyn whose big ambition in school was to become, in his words, “a tycoon.” Starting with a $2,000 investment in ten Coke machines in 1949, he built up a thriving vending-machine and cafeteria business that he sold for $50,000 in 1958. He then sank the proceeds into a modest Manhattan steak house. He redecorated it in dude-ranch western, renamed it the Cattleman, promoted it fiercely with various gimmicks, including free stage coach rides for the kiddies.
Ellmans New York City institution recaptured the charm and manly elegance of a plush San Francisco saloon or hotel at the turn of the century, and became one of the nations most successful restaurants. Naturally, beef was its specialty, and The Cattlemans Steak Books 200 recipes capture the flavor of distinctively Western dining from “the adult Western restaurant.” Offering a rare First Edition copy.
“The Cattlemans Steak Book”
Works for me, as well. Who cares about "almost expired" when I'm going to immediately use it or freeze it until I do? Our grocery store has a manager's special bin where they put all the almost expired, marked down meat. It's a treasure trove. Hubby and I have been using it for years. We're noticing a lot more people are checking out the contents now. Couple weeks ago they had Hormel spiral cut hams for $1 a lb. I bought two 15 lb. each. Yum!
My brother drove their stagecoach with a pair of matched greys back in the early 70’s. Adults rode in it too. When he left for college, my brother-in-law took over the job. The restaurant served its dinners on pewter plates. It was a real cool place, too bad it closed.
Cool story - thanks for sharing.
>>> “I always sneak the beef tongue into someone elses pile... Never tried it and dont think I could ever work up the courage.”
A delicacy in some cultures, not so much in ours. I was tricked into eating it by friends from Venezuela. Tastes good like beef should but not a grained meat texture at all. There was some kind of extra stripping (veins or gristle?) that took place in the kitchen that I didn’t know about, as they distracted me from seeing, LOL.
I would guess it’s not worth the hassle if you don’t already have a liking for it.
Was it tender? More like liver? I think it’s the texture (or the way I imagine it anyway) that I can’t get past!
Right up there with my Dad’s all-time favorite food: brain sandwiches. *hurk*
Over a decade removed, the experience is hazy these days. It didn’t make me automatically think “tongue.” I’d recently spent a year where sushi was common fare and dried seaweed (yech!) was vended as snack food. My friends were eating the same thing (obviously something sneaky and humorous about the meal) so I waited for the reveal after eating hearty.
But brain sandwiches? Like getting mad cow disease if the animal had it? Oy. *hork* right along with you!
There are plenty stories of poor country folk with a preference for squirrel brains, but I wonder how many of the little suckers it takes to make a meal...
I guess those would be brain “sliders”, right? Lol