10 Important Things To Know Before Bulk Buying Meat

Before I met my husband, I shopped for meat at the local grocery store like everyone else. I didn’t know much about where my food came from, how it was raised, or processed. Now, we’re preparing for a trip back to the farm to pick up the meat from the four cows our family sent for processing. Of course, buying in bulk is a fundamental budgeting hack and a huge money-saver. However, I never realized how much cheaper it is when you purchase large quantities of protein. But before you go all in, you should consider these 10 important things about buying bulk meat.

10 Important Things to Know Before Bulk Buying Meat

1. You get a wide selection of cuts.

Finding a cheap source of beef or pork is great. But purchasing fresh meat is much different than a trip to the supermarket. Rather than selecting a single cut of meat, you receive a wide selection of cuts for a set price. Before processing, you get a cut sheet where you choose what you want and how you want them prepared. This will vary by location.

How many cuts you get depends on how much you order. A whole cow or pig will come with more options. But you can also order 1/2 and 1/4 portions if price or space presents a problem. These smaller portions will still give you a broad sampling of cuts and plenty of ground meat.

Unfortunately, you won’t know the exact grade of the meat. But when it comes to our beef, they can usually give us a general idea of whether it is in the Select, Choice, or Prime range.

2. You pay a set price per pound.

Since you are buying in bulk, you will pay the same price per pound no matter what cut it is. This means that you will pay the same amount for the ground beef as the steaks and roasts. However, it should be clear what you are paying for. Be sure to ask if there are additional fees for killing, processing, or adding premium cuts to your order. If you have several special requests, it could undermine your savings.

3. The weight will differ before and after processing.

Many people don’t realize that the animal’s weight is much different before and after aging and processing. When you think about it though, it makes sense. Once they remove the unwanted bones and parts and then age the meat to reduce moisture, it will weigh less. And if you request leaner meat, they take out more fat which will also leave you with less poundage.

On average, the hanging weight is usually between 60% and 70% of the live weight. This is an important distinction to note because it will affect the total cost. Some processors charge by the live weight while others use the hanging weight. This is a significant difference in price, so make sure you discuss it to avoid unpleasant surprises.

4. Bulk buying meat is an upfront investment.

One reason people avoid buying their meat in bulk is the upfront investment. The processor may ask for a deposit when you place the order, and they will expect payment in full at the time of pickup.

Unfortunately, you won’t know the actual price until you get there. The average price varies depending on where you live and current market conditions. I’ve seen it range from $3.00- $9.00/lb, but we usually land somewhere in the $3.00 – $5.00 range. Although prices here are usually lower, we still expect to pay $2,000+ per cow. If you aren’t prepared for this type of expense, it can seriously set back your finances.

If you don’t want to invest in a whole cow, splitting the cost will make it more affordable. You can reach out to family and friends and break it down into smaller portions. Additionally, it will be easier to store and ensure that nothing goes to waste. Although you end up with less meat, you still benefit from the savings.

5. You have more input about how the meat is processed.

One thing I appreciate is how much input we have about how the meat is processed. The cut sheet allows you to specify your preferences. You can determine things like the thickness and how many cuts or pounds you want per package. This year, we also asked that some of the ground meat come prepared as patties. There are additional options to add seasoning or select premium cuts. But, you can expect to pay more with each special request.

6. The processing takes from 1 to 3 weeks.

Processing facilities are extremely busy these days, and it could take months just to get on the list. Therefore, you will have to schedule it months in advance. But once you get the call with the cut sheet, it only takes a few weeks to process.

Depending on the size of your order, it usually takes from 1-3 weeks. Not only do they have to cut and age the meat, but it also takes time to package and label it for transport.

7. Some processors have strict deadlines for when to pick it up.

When your order is ready, you want to be prompt about pickup because some processors have strict timelines. In my experience, some require you to get it within a week while others will hold it for up to 30 days. Keep in mind that some facilities are more stringent than others, so you may have to pay a fee if you take too long. 

8. You’ll need a lot of space in your freezer.

After you purchase the meat, the next issue is storage. If you don’t have a large freezer, you will probably need to invest in one or split it into smaller portions.

If you aren’t sure how much space you will need, the rule of thumb is 2.25 cu ft per 50 lb. When we buy a whole cow, the hanging weight ranges from 700 – 800 lb and a full pig weighs between 120 – 160 lb. So, we have a 21.7 cu ft deep freezer that is just big enough to hold a 1/2 cow and a 1/2 pig. However, smaller portions will require less space.

9. Even though it’s frozen, meat has an expiration date.

You need to remember that even though freezing food prolongs its shelf life, meat still has an expiration date. Food safety experts estimate that frozen pork is good for 6-9 months while beef last about 9-12 months. However, we have kept our beef longer than the recommended time. Although it was still edible, it definitely affected the taste, texture, and quality of the food.

10. Don’t be afraid to ask questions.

One of the most important things I’ve learned is to not be afraid to ask questions. Most farmers and processing facilities are proud of the quality of the meat and the services they provide. So, they will happily answer any questions you have.

This is how I’ve learned the difference between breeds and grass vs. grain-fed. It has also made me aware of how the age of the cow, the medical care, and additives like hormones and steroids affect the meat. And after changing my diet, I’m also seeing how these factors impact my diet and health. If you decide to buy your meat in bulk, don’t be afraid to ask all your questions so you know you’re getting your money’s worth.

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