On average you buy steak, ribs, hamburger all at reasonable prices. But what if I said you could get those at half the price? You would jump at the chance!

When I go to the butcher, I usually get a whole half of a cow. Most people buy just a quarter of a cow, better known as a half of half. There are only two quarters to choose from: front and rear, and which one you choose decides what variety of cuts you’ll get. If you like more steaks then you get a rear quarter, but if you like more roasts then the front quarter is for you.

I know that this might be a new adventure for some of you, but I promise that it’s worth the effort. Now don’t be alarmed if the butcher asks you a lot of questions, he needs to know how you want the meat packaged. Most of the questions will consist of, “How big do you want your roasts? Or “How many steaks in a package?”

There will be a lot of questions, but this is where you need to get to know you butcher. Don’t be afraid to ask the butcher questions.

Now the most important question you want to ask: price. This can vary from butcher to butcher, the cost can be as much as $2.35 per pound or as low as $1.29. Quarters usually can run from 150 to 300 pounds. Now I know your freaking out, “Geez that’s like $400 bucks!” Now I know it’s going to cost quite a bit up front, but the savings on weekly shopping bills are tremendous. If it seems like a lot why not ask another family member or even a neighbor to split it with you. Now typically the front half is cheaper than the hind quarter, but again that will depend on your butcher.

Just think being at the store and walking past someone looking at a roast and seeing the $5.99 per pound on the sticker and you smile and think you only paid $1.80 a pound for yours.

Here is a cool websitethat shows the cuts of beef on a whole half of a cow. You can scroll up and down the side of beef and even rotate the cut as well. When you get to a section you like move your pointer over to the cut, on the left, and it will tell you the what, where information of that particular cut and even the flavor intensity. Now that’s cool!