Bulk Beef Customer Feedback

Do you find yourself instinctively looking for reviews whenever you're considering buying something online? I know I do. Even if it's just a cursory glance, knowing what people think after their purchase greatly influences my decision. 

That's why I've reached out to previous bulk meat customers for their insights. All of these customers have ordered whole or half animals. Below, they share their insights on:

• Why they buy in bulk; and
• What advice they have for first-time buyers - now that they have experience. 

Question #1: Why Buy in Bulk? 

All of our customers noted three reasons: cost effectiveness, food quality, and food security. 

One shared: "We purchase meat in bulk because it's more cost effective. We can have quality steaks and other cuts for a much, much lower price than if we purchased those cuts individually." In fact, at $7.49/lb (for a whole cow) or $7.99/lb (for a 1/2 cow), it's nearly a 50% discount from retail prices for some individual steak cuts. 

Another, however, argued that buying in bulk doesn't just make sense when comparing it to our individual retail cuts - he also think it's better than buying it from the grocery store. He wrote: "Bulk purchasing is more cost effective on a price-per-pound basis than buying individual steaks, ground, and roasts at the grocery." For him, this is based not just on the fluctuating prices, but also the consistency of what he could access. This varied consistency, he noted, often influenced the quality of his cooking. But receiving meat from one cow provides him with a consistency that has also improved the accuracy of his cooking. 

Customers also reflected on the quality of the meat they receive, although they focused on different facets of this quality. Some mentioned the importance of receiving meat from only one cow - compared to the average 100 cows that end up in a single pound of ground beef at the store. Others referred to the nutrient density that stems from ethical husbandry and environmental management. 

Finally, all customers indicated the relief they felt at having secure, reliable food that wasn't subject to rising prices. They said that a stocked freezer resulted in less stress when planning for meals. One described it as granting both "freedom and flexibility" to his family. 

Question #2: What advice would you offer? 

1. Embrace the unknown. 

Ordering in bulk means that you often confront cuts you've never heard of - or don't know how to cook. Here's a few (differing!) suggestions for this: 

• Don't worry about the unfamiliar cuts for your first order. "Keep it simple by rolling unfamiliar cuts into your ground beef. Instead of worrying about sirloin tip vs eye round, ask for those to be included in your ground beef order. There's no shame in asking for the cuts you know and then having the rest of it ground. It's a win-win because the ground is even tastier with additional cuts added in. Then on each follow-up order, branch out as you expand your curiosity and culinary skills."
• Research cut options. Don't want to turn it all into ground beef? One customer suggests engaging in prep work: "Ask for the cut sheet ahead of time. Spend the time to consider cut options, and make a list of what you'd like in the process." Another concurs: "Think through how the meat is going to be used. Order cuts that can be used for different purposes and be thoughtful about the size of the cuts."

2. Know your household's needs. ​

One customer remarked that when considering the size of cuts, you should consider the size of your household, too. How many people are in your home? What size will provide just enough for a meal - and what will still yield leftovers? 

This is also true for thinking ahead with certain types of cuts. Do you want to save a certain roast for the holidays? Would you rather make pot roast - or do you want to make homemade deli-style roast beef? These decisions will influence which cuts make the most sense for your needs. 

3. Organize, organize, organize. 

All customers emphasized the importance of organization, although their answers varied. For some, it meant creating a detailed inventory list when they received their meat, so they could keep track of what was in stock. 

For others, it meant creating specific areas within the freezer for certain cuts - steaks in one section, roasts in another, etc. One quotation stood out: "It can be tough to find what you’re looking for if it’s all just thrown in there!"

4. Know your freezer capacity - for now and in the future. 

All our customers agreed that you should double-check your storage space, and ensure you actually have room.

But one wrote that he wished he'd invested in a bigger freezer for the future, so that he had more options. This is something to consider, especially if you're concerned about food security. 

In fact, all our customers agreed that purchasing a stand-alone freezer was worth the investment - not just for the next year, but for several years in the future. 

What did you think of our customer feedback? I hope their answers provided some clarity as you consider buying bulk meat. As always, I'm happy to discuss any questions or thoughts you may have.