Do you buy in bulk or do you buy in standard cuts?

How do you shop? is it a thing to think about on a daily basis? do you plan daily meals at meal times and stand at the fridge door like me, are you budget and weight conscious and plan and make meals on your spare days so the family know what to get out and assist you with if you are a working person?

It is a known fact that people who plan and cook meals weekly lose weight and maintain a high level of health, as these people are disciplined enough to carry through plans and not buy out of the budget and meal options. Taking fully prepared lunch to work or school is also the sign of an organised person who is not only budget aware but health aware, one never sees someone bring in hot chips and gravy to reheat in the microwave or do you?

The idea is to plan your meals, write your shopping list and set about creating your new healthy organised self. Plan the meat meals and decide what you are buying, red meat, beef, lamb, kangaroo, pink meat pork and white meat, chicken and fish. It is not necessary to buy and precook veg’s these can be done daily if you need to shop, but never shop when you are hungry as you make bad choices. Put down the oven pizza or frozen / non frozen burger and buy the grass fed, organic steak or hamburgers. The fat content is less and you will feel much more satisfied with the dinner you are preparing for yourself and family.

Here is the healthy option always try and buy local – ask if you are unsure where the meat comes from, most supermarkets have in-house butchers in Australia. If it reads 100% grass fed or organic pay the extra it will be worth it for the health benefits of having the producer who worked hard to bring the best possible meat to your plate. Look for ours, we are proud of our meat.

sticker

Do you buy the cuts or in bulk so that you have options for more than 1 meal ? Of the eight main sections, or primal cuts, of a steer, seven—the chuck (shoulder), the rib (rib section), the plate and flank (underbelly), the short loin (back section), the sirloin (hip), and the round (hindquarter)—yield individual cuts that are tender enough to be sold as steaks. The rib, short loin, and sirloin are the source of most premium steak house cuts, but tender and flavorful steaks also come from other parts of the steer; the chuck, in particular, is the source of a number of excellent, and inexpensive, steaks.

Tell me do you prepare daily or weekly menu’s? I do daily and perhaps I need to set about and do weekly meal planner and see how much I can save with time, effort and satisfaction.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s