Butcher reveals five simple tricks to save money on meat during a cost-of-living crisis – from buying in bulk to pre-cutting portion sizes
- An Aussie butcher shared how to save money on meat each time
- One mom received an email with all five tips shared on Facebook
A butcher has shared his best advice for Aussies to ease the household strain as the cost of living continues to rise.
Danielle from Brisbane received an email from her local butcher with some ways to spend less and get the most out of fresh meat.
“I thought this might help a bit,” she wrote alongside screenshots of the email on Facebook.
The butcher assured shoppers that while the tips “might sound simple,” organizing your meat ahead of time is key to long-term savings.
Buying meat and other products in bulk is a sure way to lower the overall price per kilo – and is the first and most important tip.
An Australian mother received an email from her butcher explaining how she could save money on meat (Photo: the email)
“In our store it’s always cheaper to buy more than 2kg of anything, so if you’ve got the freezer space, give this a try,” the email read.
After you’ve done your shopping, the butcher recommends portioning the meat according to your meals.
“Do it as soon as you get home or you’ll get distracted and never get around to it. Freezer bags, Ziplock bags or vacuum bags all work well.’
Larger cuts of meat such as chicken or steak should also be pre-cut into portion sizes. The butcher recommended about 250 grams of meat per adult, although many on Facebook disagreed.
The butcher assured shoppers that while the tips “might sound simple,” organizing your meats in advance is key to saving in the long run (stock image)
What is the latest on the cost of living in Australia?
By STEPHEN JOHNSON, ECONOMIC REPORTER FOR DAILY MAIL AUSTRALIA
Australia’s cost-of-living crisis has been exacerbated as inflation hit a new 32-year high of 7.8 percent.
The consumer price index in the year to December rose at its fastest annual rate since the March 1990 quarter, with Treasurer Jim Chalmers describing it as “unacceptably high.”
This means another rate hike on February 7 is almost a certainty, with headline inflation well above the Reserve Bank’s target of 2 to 3 percent.
In an effort to curb inflation, the cost of groceries, mortgage interest and gasoline has risen significantly over the past seven months
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‘250g beef is one portion! Of course a butcher would say that to get more sales. It’s actually 90-100 grams,” one mother commented.
Another agreed, saying, “The recommended portion of meat is not 8 ounces. It’s closer to half that 100 to 125 grams.”
A third said: ‘Dividing your meat into portions before freezing it really does make it last longer. I’ve been doing this for over 2 years and I buy meat about every 5-6 weeks and I don’t buy that much to be honest.’
Others praised the butcher for such a good relationship with customers and ‘making the effort’.
‘Great that they communicate so well with their customers. I have reduced our meat intake/budget with no complaints or problems,” one woman wrote.
TOP FIVE BUDGET TIPS
1. Keep a money journal – write down everything you spend and then write down what you really needed to spend (food, rent, gas, etc.), and also whether it made you happy. A budget won’t work if you try to cut out what makes you happy.
2. Cut out what you don’t need – this could include online shopping, a specific food or luxury
3. Think about your big expenses – for the average person, 60 percent of spending is on major expenses. The areas with the most spending also have the greatest savings potential. Can you change your home? Are you willing to leave the car one day a week?
4. Consider spending smarter – if you like going to cafes but mostly just for the atmosphere and company, meet a friend for coffee instead of brunch to save money
5. Don’t waste money trying to impress people – we’re all the main characters in our own lives, so it’s easy to think that other people watch what we do more than they do. Spend on things you like and can afford. Cut the rest
Source: New Zealand financial journalist and reporter, Frances Cook
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