Jul. 08, 2024
Many consumers are contemplating the purchase of bulk beef for home freezers. Beef can be purchased as a live animal or as a dressed beef carcass. Buying beef in quantity may be the way to save money but it depends upon your situation. When buying beef in bulk many questions will arise. This fact sheet contains questions and answers which may be helpful when one considers purchasing beef.
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Basically there are 3 ways to buy meat:
The following questions may help decide which way is the best for your situation.
Consider these factors before deciding: The meat cuts served most often; amount of freezer storage space; how much the family consumes in a certain period of time; the community facilities for cutting, packaging, and quick freezing.
Consider the amount of money available to invest in one kind of meat, as well as, the total cost and the amount saved by buying a large quantity of beef.
A rule of thumb is one cubic foot of freezer space for each 35-40 pounds of cut and wrapped meat. Allow slightly more space when the meat is packaged in odd shapes.
An average beef carcass weighs about 600 pounds. A side usually weighs slightly over 300 lbs. This refers to the hanging weight or the gross weight by which the carcass is sold. Remember: the price that one pays is based on the hanging weight. The average weight losses from cutting and trimming make up about 25% of a yield grade 3 carcass leaving about 450 pounds of usable meat cuts from a carcass or 225 pounds from a side. When buying beef one must be familiar with how much fat is on the carcass because this will influence the amount of product in the packages. A rule of thumb for carcass beef is 25% waste, 25% ground beef and stew meat, 25% in steaks, and 25% in roasts.
Cutting and trimming procedures influence the percent retail yield. When fat and bone are removed the percent retail yield decreases. Table 1 shows the approximate retail yields from carcasses of different yield grades.
Table 1. Percent Retail Yields from Carcasses of Different Yield Grades
Yield Grade Side % Retail Value Forequarter % Retail Yield Hindquarter % Retail Yield 1 82.0 84.0 79.9 2 77.4 79.0 74.9 3 72.8 75.6 69.9 4 68.2 71.4 64.9 5 63.6 67.2 59.9
When one buys a whole carcass or a side a variety of high and low priced cuts are obtained. You will get some cuts such as the brisket, short ribs, and shank not normally purchased. Usually locker plants and meat markets will convert such cuts into ground meat or stew meat. Meat processors will often age the meat for 10 days or the period desired and will cut it according to specifications. In addition, one may specify how the side or wholesale carcass is cut. For a carcass or a side to be a good buy the purchaser must utilize every cut that is made from the carcass. If the family will not eat certain cuts, then it may be wise to have the unacceptable cuts processed into ground beef. If one uses a great deal of ground beef then it may be wise to purchase only the forequarter. Buying a carcass or a side may be less expensive per pound, but remember that 24-45% is lost from cutting, trimming, and boning depending on the yield grade of the carcass. In comparing alternatives include the cost of cutting, wrapping, quick freezing, any interest for financing the purchase, and the finance costs on the freezer, as well as the freezer operation costs.
Buying a quarter involves many of the same considerations, but one may be a little more selective in doing so. Hind quarters, which include the wholesale round, loin, and the flank will give more steaks and roasts, but will cost more per pound than a side or carcass. A forequarter, which includes the chuck, rib, brisket, plate, and full flank has more of the less tender cuts. These cuts yield more of the pieces which require pot roasting but will provide a higher percentage of usable lean meat and costs less than the side or carcass.
Wholesale pieces involve less total cost and the packages require less freezer space. Buying wholesale pieces allows one to select the retail cuts preferred. If one likes pot roast, the chuck would be a good buy, if one likes steaks, the wholesale loin will provide porterhouse, T-bone, and the sirloin steaks.
The wholesale rib could be processed into all rib steaks, or rib steak and rib roasts. Retail cuts from the rib are usually very tender and suitable for broiling.
The wholesale round produces some very desirable roasts from the rump and somewhat
less tender round steaks.
Advantages to buying retail cuts for freezing are:
The advantages of buying a full side or quarter of beef are: roasts and steaks can be cut to the desired weight and thickness:
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For large meat purchases it is best to have freezing done by a commercial establishment who has the proper equipment for quick freezing. Slow freezing causes more of the meat fibers to rupture due to the formation of large ice crystals. This means more juices are lost when the meat is thawed. So in purchasing large quantities always purchase them frozen. Be sure that the operator or processor has quick frozen the meat before it is taken to the home freezer. Meat should be initially frozen at -10°F or lower and as quickly as possible.
Beef can be stored from 9-12 months. Ground beef can be stored from 3-4 months. Most meat items can be safely stored for longer periods, but they lose some quality. Long storage periods contribute to freezer burn, dehydration, and broken packages, which results in sacrificing quality and quantity. Shorter storage periods can reduce storage investment costs. Decide whether or not your family can eat a side of beef within a year before you buy.
$ cost $ Price/Lb.
per lb. of = Carcass weight (includes
packaged meat cutting and wrapping cost)
% edible meat
An example is:
$1.78 cost per lb. $1.25 price/lb carcass weight
of packaged meat = (including cutting and
wrapping)
70% edible meat
In summary, the steer is not all steaks nor is the carcass all steaks. Consumers contemplating the purchase of carcass beef should calculate the approximate cost per pound of edible meat and then consider if it is cheaper to buy bulk meat in the form of a live animal, a carcass, or buy meat on a special in the supermarket.
Frederick K. Ray
Former Animal Foods Specialist
June 22,
Sticking to grocery budgets isnt always easy. Want the best advice on how to stock up on meat, without butchering your budget? Your local wholesale food supplier provides professional tips to help you meet your meat budget.
Purchasing meat from wholesale food stores means big portions and big savings! Whats more? Since these same stores supply your favorite restaurants, you know the quality is top-notch. Even if you arent feeding a large family, dont worry about stocking up on bulk portions. With some simple planning and techniques from the professionals, any home chef can pile on the meat and save money. Check out these five tips to help you maximize your meat budget.
A great way to take advantage of bulk buying, without worrying about spoilage, is to prep out your meals and freeze them for later. Spend some time portioning out your upcoming meals for the week and pop them in the freezer. Having frozen meals that are ready to go cuts down on dinner prep and reduces food waste.
Who says you have to break the bank for a delicious steak dinner? Flank, skirt, and hanger steaks are economical choices, with plenty of flavor. Although they tend to be tougher cuts of meat, slapping on a quick marinade to tenderize them and then thinly slicing after cooking transforms the steaks into succulent eats. Beef briskets, pork shoulder, and chicken thighs are also great affordable options that develop fantastic flavor when braised or roasted.
Check your wholesale meat supplier for temporary price reductions or sales offerings weekly. If they have a deal on beef, pork, chicken, or seafood, snatch up as much as possible! You can always freeze extra portions for later use. Dont forget to check your wholesale supply store for freezer bags! Pro tip: stock up on turkey, lamb, and ham after the holidays to save even more.
Take a tip from the culinary professionals and butcher your own meat. Buying whole cuts of meat and processing them into restaurant quality meals can save you money. Beef, fish, and poultry that have been cut into tenderloins, patties, or filets, cost more than the larger cuts. Purchase whole cuts and do the trimming yourself. Here are a few simple ways to embrace your inner-butcher:
Dealing with whole cuts can seem daunting at first. With some practice and simple guidance, youll have the techniques down in no time.
If you are trying to stretch your portions before your next grocery trip or delivery, include fresh produce, fruit, other frozen bulk goods, or dry ingredients into your meat recipes.
Looking to save money on your meat purchases? US Foods CHEF'STORE supplies home cooks with choice meats at competitive prices.
Our locations offer online grocery shopping and home delivery via Instacart and Shipt. In addition to our meat, produce, and dry goods, you can also find restaurant quality knives, cutting boards, and more to complete your home chef kit.
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