Happy Monday! Since grilling season is upon us I thought I would share a couple of tips on how to save some money at the meat counter, I mean who wouldn’t love to do that right!? Plus with Memorial weekend coming up, many retailers will push meat sales, and you might be able to find additional bargains! A win-win 🙂

I am also trying out another delivery method – video demonstrations! Watching yourself on camera is like hearing your recorded voice, kinda weird. Certainly not perfect…my videographer (aka the hubs) and I both need a little work, but that will come with time.

Today I want to show you how to take a bulk meat item and break it down into individual portions. In this example, I use a pork loin.

Sometimes buying meat in bulk can give us sticker shock since a lot of money can be spent quickly. But keep reading to see how many portions I made for the hubs and I.

Remember to make sure all of your work surfaces, utensils, and hands are clean. Food safety is always important to practice. Also, notice how the cutting board I am using has the groove around the outside edge, this is great for cutting meat as it catches all of the juices, and helps keep your work space much cleaner.

As a recap, I paid $15.65 for an 8.37 pound pork loin. I was able to package it for seven meals for my family size (the hubs and I). Each package, or meat that will be on our plate for seven meals cost $2.24 per meal! Or if you really want to break it down that is $0.75 per pork chop! To me that is a heck of a deal. The convenience of the cut chops and in individual portions also fits great into my crazy schedule .

As a reminder, the internal cooking temperature of a pork chop is 145 degrees F, the same as it is for beef, veal, and lamb (this can be measured with a meat thermometer inserted into the center of the chop). One of the quickest ways to have a bad eating experience is to overcook your meat! My mantra when grilling is low and slow; the meat reaches the ideal degree of doneness without burning the outside.

Do you buy meat in bulk and portion it out? What great tips can you share with me?

** Note: I am not promoting one brand over another. I use what I have, what works for me, and what I have had good luck with.