A couple of times a year, I buy a whole beef loin, either tenderloin or boneless rib. It usually costs about 70-80 bucks, and comes in a Cryopak in one piece, waiting to be cut into steaks, roasts, or I guess you could cook it whole if you wanted! I usually cut it up myself, trimming away some of the unnecessary fat and silver-skin, to thicknesses usually not seen in the meat case. The savings is only about $15.00, but you get exactly what you want, packaged in quantities that work for you! I bought a pretty good vacuum packer a couple of years ago, and it is simple and fast to use... Vacuum packed products will last longer in the refrigerator or freezer than zip locks or literally any other packaging method. I've seen venison packaged this way last more than a year in the freezer, with no freezer burn! As a borderline hoarder, this suits my idea of being ready in case a mob shows up!
