My jaw dropped when I read the price tag.
By comparison, the certified organic, free-range, pasture- and humanely raised chicken thighs in my cart rang up at $3.99 per pound.
I’ll admit I had a brief moment of temptation. When you’re working with a tight food budget, walking out with 6 pounds of meat for the cost of one feels like a big win.
But it was only a fleeting impulse. I left the store with the organic thighs because of my tastes, principles and health worries. I support organic animals raised in humane conditions, which generally means free-range living and a more natural diet.
Organic meat is one of the pricier items on my modest grocery budget. Giving up meat would obviously reduce costs, but I enjoy it. So instead, I’ve adopted these seven reliable strategies to cut spending on organic meat.
1. Watch Portion Sizes
Controlling portions is one of the simplest ways to spend less on meat. The American Heart Association notes that one serving of meat is 2 to 3 cooked ounces. I plan on 4 ounces of raw meat per person because meat typically loses roughly 25% of its weight while cooking. This varies with fat content and whether bones are present.
Using this guideline, a 1-pound boneless sirloin can be split into four 4-ounce portions. An 8-ounce boneless chicken breast becomes two servings. That same 8-ounce rack of pork ribs, however, might only be one serving due to bone and fat.
2. Eat White Meat More Often
Red meats like beef and lamb usually cost more than white meats such as chicken, turkey and pork. Many recipes allow you to swap meats, so choosing white meat over red can halve your per-pound cost.
A pound of ground lamb averages about $9, while ground beef is around $7. Contrast that with roughly $4 per pound for chicken, turkey or pork and the savings are clear. And that’s just ground options — some red meat cuts can be up to 125% pricier than white meat.
When I swap white for red, I commonly interchange ground and stewed meats across recipes. For roasts, I’ll replace a beef or lamb roast with pork roast, or use a whole chicken or turkey. I often swap lamb with chicken thighs because the dark chicken meat has a slightly gamey quality similar to lamb. For steak-style dishes I’ll frequently opt for pork chops instead.
3. Buy the Cheap Cuts and Parts
Typically, the less expensive organic cuts need longer cooking times — think dark-meat chicken, chuck roast or pork shoulder. These cheaper pieces come from muscle-heavy areas with more connective tissue and are often less meaty. Dark turkey and chicken meat costs less largely due to greater demand for white meat.
Besides the lower price, these cuts are full of flavor. Slow-braised lamb shanks usually have more depth than lamb chops, and I prefer the richer taste of chicken thighs over breasts. Another perk is they’re less prone to drying out during cooking.
Here are example price ranges that show savings when choosing cheaper cuts:
- Organic beef chuck, sirloin, and rump roasts typically run $7 to $9 per pound, while a ribeye roast can be $15 to $20 per pound.
- Beef steaks vary from about $9 for sirloin up to $35 for filet mignon.
- Pork roasts range from roughly $4 per pound for budget cuts to $15 per pound for tenderloin.
- Lamb ranges from $6 to $40 per pound depending on the cut.
- Organic turkey legs are around $5 per pound compared with turkey breast, which frequently sits near $12 per pound.
4. Shop the Sales
Buying meat when it’s discounted and having freezer room to store bulk purchases are some of the best ways to trim organic meat costs. Demand, holidays and food trends all influence organic meat prices. Seasonal shifts are another common driver of sales.
This particular summer was favorable for beef because global demand suppressed prices. Dr. David Anderson, a Texas A&M AgriLife Extension Service specialist, says, “The demand for live fed cattle has increased from feedlots and meat packers that are seeing good profits as supermarkets feature beef products and consumers respond to those lower prices at stores.”
Food trends also affect costs. While chicken breasts are still pricier than dark meat, they’re much less costly than a decade ago as farmers produce more breasts and organic prices have fallen from $10–$12 per pound to about $6–$8.
Holiday timing matters too. Organic turkey can drop as much as 40% at Thanksgiving and then returns to normal pricing for most of the year — with a small dip sometimes around Christmas. Ham is cheapest at Easter and Christmas when prices may fall by up to 60%. Good steaks and ground options like turkey, chicken and hamburger are often discounted around the Fourth of July.
5. Add Meaty Veggies, Grains and Beans
I often stretch meat further by adding robust vegetables, whole grains or dried beans to a dish. The meal becomes healthier while still feeling satisfyingly meaty — a win-win.
Vegetables that pair nicely with meat include eggplant, zucchini, summer squash, carrots and, of course, onions. Grains like farro, barley, quinoa and other ancient grains complement nearly any meat.
For beans, I usually match darker beans like kidney, pinto and red beans with red meats and lighter varieties such as cannellini and navy beans with white meats. But preferences vary — experiment and mix flavors as you like.
One go-to is tacos stretched with beans and whole grains. I brown 1 pound of ground beef, turkey or chicken with 2 cups drained, cooked black beans and 1 cup cooked barley, farro or tofu, seasoned with taco spices. I finish with shredded lettuce, diced tomatoes, avocado, cheese and sour cream, and serve tortilla chips and salsa on the side.
Cottage pie is another family favorite. I combine 1 pound of stewing lamb or beef with 1 pound of mushrooms and 1 pound of vegetables such as carrots, onions and peas, all diced similarly, in a rich gravy with red wine and fresh herbs. The mix goes into a casserole dish topped with leftover mashed potatoes, baked until bubbly and served alongside a simple salad for a complete meal.
6. Purchase From a Local Farmer
I enjoy buying a share of an animal directly from a farmer. Not only can I see the animal-raising practices firsthand, but buying direct often saves 25 to 50% compared with store-bought organic meat.
I locate local producers at the farmers market, which lets me meet the farmer, arrange a visit to the farm and sample the meat without committing to a full share right away.
Most farmers sell portions from a quarter up to a whole animal. They rarely break portions smaller than a quarter, but it’s worth asking. You can partner with a friend to split the expense and the meat.
If your area lacks a farmers market, ask neighbors, search online or call the neighborhood butcher. The butcher may offer discounts for bulk purchases, even if it’s not the first place that comes to mind.
Keep in mind that quoted animal weights are often the hanging weight before butchering; you’ll lose roughly one-third to one-half of that weight during processing. Despite that reduction, I’ve consistently found it more economical to stock my freezer this way than buying from the grocery store. Another perk is choosing how you want the meat cut — you can specify steak thickness and other details.
For a more detailed guide on purchasing from local farmers, see Once a Month Meals’ article How to Purchase Local Grass-Fed Beef, which is applicable to various meats, not only beef.
7. Eat What’s in Season
Like produce, organic meat follows seasons. While you can buy any meat year-round, buying in season can shave up to 50% off the price. It’s an excellent time to fill the freezer — and even splash out on pricier cuts.
Your region determines the timing of seasons.
- Farmers often butcher lambs after a few months of grazing on tender spring grasses.
- Beef season typically arrives after the first cold snaps in fall, when flies decrease and cattle graze calmly on late-season grasses.
- Pork season usually falls in late fall after pigs have fed on late-season fruits and nuts.
- Chicken season is in spring because eggs are more abundant, signaling an influx of chicks soon after.
Heidi Alvarez is a freelance blogger, writer and photographer who runs the food blog Simply Sophisticated Cooking, enjoying an independent lifestyle. Catch her latest recipes onInstagram: SimplySophisticatedCooking.
