Saving at the meat counter
I save by cutting up my own meat.
First I mostly buy meat on sale.
When pork loin roasts are on sale I buy the whole (or several) loins. I cut butterfly pork chops off the large end and save the narrow end for roasts.
I buy boneless roasts (i prefer outside round or surloin). I save some for roasts and some I cut up into stewing beef. It's much better than the stewing beef you buy.
By the way you will get a nice tender roast if you cook it frozen @325. Don't add liquid until all the juices have evaporated. The outside thaws and browns while the inside is still frozen so it keeps all it's juices. I add an extra 10 minutes per pound for small roasts and 5 for large ones
I buy round steak and cut some in strips for stirfry or sukiaki and some I save in pieces for stuffed steak or swiss steak.
I buy chickens on sale and cut them up into breasts, thighs and drumsticks and put the rest and skin in a pot and boil them. I pick out the meat and strain the broth and discard bones and skin. I put the meat with some broth in small dollar store plastic containers. This is great for hot chicken sandwiches or stews or soups
After I've done the cutting up I wrap each big piece of meat separately in tin foil or freezer paper and then put them in freezer bags--these can be washed in soap and water, rinsed, dried and reused. Then they are frozen. This way I can take out however many pieces I want.
The stewing beef and sliced round steak go into plastic bags with enough for a meal.
I hope someone can use some of this. It has helped me save money for many years