Extreme way Aussie shoppers are saving on beef and meat – stacking up discounts of up to $805

Forget the supermarket meat aisle. Savvy shoppers are going direct to the source and purchasing half a cow, in what can be described as one of the more extreme examples of using bulk purchasing to save.

Today Money expert Joel Gibson went hunting for extreme ways to beat inflation this week and found that this farm-to-table strategy can save Aussie shoppers as much as $805.

"Someone contacted me recently about the value you get when you buy half a cow," Gibson shared on Today.

"If you're really big on your beef – beef prices are up 12 per cent over the last year – you can buy an entire half a cow.

"You get it broken down into all the different cuts."

Bulk buying meat doesn't normally come in the form of half an animal, but when you break it down, it does make sense.

This doesn't arrive as half a cow on your doorstep, but as carefully butchered beef from the carcass.

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Half a cow results in four eye fillet steaks, 12 rump steaks, eight New York sirloins, 12 T-bone steaks, eight scotch fillets, 16 blade steaks, 12 round steaks, 16 minute steaks, 12 Y-bone steaks, eight cuts of osso bucco, eight cuts of gravy beef, 16 cuts of chuck steak, three kilos of silverside roast, three kilos of brisket, four kilos of short ribs, 500 grams of beef stir fry strips, one kilo of beef lean mince, 200 beef sausages, 32 beef burger patties, three kilos of beef bones, and one kilo of beef fat.

All this would normally cost approximately $2,502 at your average supermarket, but closer to $1,697 in bulk from Farmstead Meats in NSW, which is an approximate saving of $805.

Wholesale meat sales up by 133 per cent

Jeff Renfrew, Founder of Farmstead Meat, told nine.com.au their "half a cow" product has "become one of our most popular options because Aussie households are looking for smarter ways to buy quality food and get ahead of rising grocery costs".

"What we're seeing is customers often start smaller, maybe with a quarter of a cow, and then graduate to larger format purchases once they see the value and convenience.

"We're also seeing customers team up with friends, family, and other households to split larger purchases to maximise savings without needing the freezer space for a full bulk buy themselves.

"Aussies are becoming a lot more conscious about stretching their dollar, and buying quality meat in bulk is one way people are doing that without compromising on what ends up on the table."

Farmstead Meats reports their orders are up 133 per cent due to the high cost of meat, with savvy shoppers turning to beef wholesalers such as this to help make ends meet.

The meat wholesaler also sells a quarter of a cow, an eighth of a cow, and half a lamb, with similar savings for shoppers.

For customers who don't have as much storage, they have been selecting smaller beef packages such as the 25kg "eighth" of a body which Renfrew said "can fit comfortably in your fridge and freezer".

Bulk purchases are more cost-effective in the long run

Renfrew said while the cost is more than customers would typically spend on meat in a week, fortnight, or even a month, there is long-term value in it, with the cost per meal working out to be lower.

"Aussie households are becoming savvier about finding ways to outsmart the supermarket system: planning ahead, buying quality food more strategically, storing it better and getting more value from every dollar spent," he added.

Farmstead delivers to most areas across VIC, NSW, QLD, and the ACT Outback Beef in WA offers a similar product range including half a cow, and delivers to Perth and The Pilbara.

For SA residents, you can buy your bulk beef purchase from Carnevore. And Eva Valley Meats services the NT.

How to store bulk meat purchases

Renfrew explained exactly how long meat can be frozen for, saying a "general rule of thumb" for chicken is that it is "best used within around three months in the freezer" while beef and lamb can be frozen "comfortably last six to twelve months when stored properly (in the freezer)".

To get the most out of a bulk meat purchase, Renfrew said "shelf life is only part of the equation, how you store meat matters just as much".

"If it isn't packaged, frozen or handled properly, quality can decline quickly, regardless of the date on the label.

"A few simple habits can go a long way in maintaining quality, reducing waste and getting more value from what you buy."

1. Label it properly

One of the biggest mistakes people make is freezing meat too late or forgetting when it went in.

If meat only has a day left on it going into the freezer, it's only got a day left once it comes back out. Label products clearly with what it is and the date it was frozen.

2. Packaging matters

Good packaging makes a huge difference. Meat that's cryovac sealed or vacuum packed helps protect quality, preserve flavour and minimise freezer burn by removing excess air around the product.

At Farmstead, we cryovac seal everything fresh before it leaves us for exactly that reason. Freeze bulk items strategically.

3. Leave some air flow

If you're storing larger amounts of meat, freeze in stages rather than packing everything tightly together. Leave some airflow so products freeze evenly, particularly with bulk purchases 

4. Defrost slowly 

When it comes time to cook, always defrost meat slowly in the fridge rather than on the kitchen bench.

It is more hygienic, as defrosting meat on the kitchen bench can cause the outer layers to warm up faster than the centre, potentially creating an environment where bacteria can grow.