If you’ve looked at beef prices lately, you know stocking your freezer isn’t the budget-friendly move it used to be. But thinking outside the grocery store can be, and buying in bulk can save a lot over time — as long as you’re smart about which beef cuts you choose.
After more than a decade of splitting freezer beef from local farmers with family and friends (and now raising my own), I’ve learned exactly which cuts aren’t worth it and how to make the most of what you get.
The Beef Cuts I Skip
When I’m ordering freezer beef, I always pass on whole cuts of round steak, short ribs, and stew meat. They sound appealing, but in my experience, they just don’t go as far. A few slow-cooker meals later, they’re gone, and I’m left wishing I had more of the cuts I use more often and can stretch further.
Not to mention, recipes for those cuts can include a laundry list of ingredients, many of which are pretty pricey. Think of your typical short rib dish, which usually requires red wine, fresh herbs, and luxurious vegetable side dishes. Paying for all that at the grocery store adds up on top of the pricey cut you’ve already bought.
What I Ask for Instead
When you buy a quarter, half, or whole cow, you can customize how it’s processed. So instead of keeping those tougher cuts as-is, I have the butcher grind them. Pound for pound, it gives me more usable meat — and a lot more meal flexibility. A few roasts may be nice for special occasions, but on busy weeknights, ground beef wins every time (and makes a big difference in how long my supply lasts).
That extra ground beef stretches through dozens of meals — tacos, spaghetti, chili, burgers, casseroles, and every quick recipe in between. There’s a reason it’s the workhorse of the freezer. It stacks well when stored, cooks fast, and fits into almost any dinner plan. Plus, the ingredients used to create these quick dishes are more affordable than those needed for a fancy pot roast.
Getting the Most From Every Pound
If you’re new to buying freezer beef, don’t be afraid to tell your butcher what you actually cook with. You’re not locked into a traditional mix of steaks and roasts. Turning more of the cow into ground beef means fewer “filler” cuts sitting in the freezer and more meat that you’ll actually use.
Even with beef prices climbing, stretching your supply this way helps every dollar go further. Skip the fancy cuts that don’t fit your routine, stock up on the practical ones, and fill your freezer with meat you won’t get tired of using.
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