Bulk-beef purchases require an investment, but they can help family grocery budgets, cattle farmers and butchers

Graphic by Adam Dixon, Offrange

Whether it's juicy burgers, a tender tri-tip roast, or the rich flavor of grilled steaks, many Americans love their beef. But affording red meat -- even ground beef -- has become trickier for many household budgets. For some families, purchasing a whole or part of an entire cow could be the answer to beef dinners that don't empty the grocery wallet, reports Emma Glassman-Hughes for Offrange. 

Today's meat industry has accustomed most U.S. consumers to choosing beef cuts from grocery store shelves lined with plastic-covered trays, offering a variety of cuts at a wide range of prices. "But with increasing social, political, and economic instability, some [experts] are predicting more Americans will attempt to insulate their pantries. . . by buying their meat in bulk directly from farmers," Glassman-Hughes explains. 

Bulk beef purchases cost more upfront, and consumers pay one price per pound for all cuts. However, the initial cost of half a cow (also known as a side of beef) can be $1,300, which can be cost-prohibitive, even though the price per pound ranges from $6.50 to $7.00, which is a significant savings for family grocery budgets. To offset the costs, some families opt to go in together when purchasing a side of beef and then divide the spoils. Sharing a side of beef purchase also helps consumers reduce the freezer storage space needed. 

A direct-sale bulk meat purchase also helps cattle producers and local economies. Michele Thorne, who heads up the nonprofit, the Good Meat Project, which focuses on helping Americans afford more ethically produced meat, told Offrange, “I enjoy supporting a local farm, because I know that my money is staying in the community, in the state."

While some cattle farmers handle the butchering for their customers, in more remote locations, cow-purchasing customers have to arrange their own butcher, which sometimes requires planning months in advance. Glassman-Hughes explains. "This country’s butchering industry has been shrinking for the last half-century, stretching the remaining butchers to their limits."

Even with the initial planning for upfront costs, freezer space and a butcher, the "experience of buying meat directly from a farmer instead of shrink-wrapped at the grocery store would seem to outweigh the negatives for many," Glassman Hughes adds. "Thorne believes that, if nothing else, buying directly from farmers and butchers goes a long way toward strengthening the overall community fabric."

Find step-by-step "buying half a cow" tips and instructions here.