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More potential savings if you have the freezer capacity is to buy choice grade primal cuts and break them down and trim them yourself. There are great videos on YouTube with very clear instructions. All your trim should be saved and ground. The shank primal is usually the cheapest. But other than ground beef it only yields to long slow cooking like braising or barbecue. Next is the round primal. Top round can be cut into thin steaks and marinated, made into carne asada, etc. The rest of the round roasts also need slow cooking like pot roast. But next in price, the chuck primal gets interesting. This primal will of course yield chuck roasts that also need slow cooking. But with a bit of cutting it also yields the flat iron, the denver, and the chuck eye - sometimes called the poor man's ribeye. And everything left produces beautiful ground beef. Ask around at butcher counters about all of these untrimmed primal cuts (hind shank, round, chuck) in choice grade and see how prices compare. Some grocer meat counters will not give you a break. But some will. You should hold out for prices at least 20% lower than what the highest priced finish cut from that primal is selling for. So if top round is going for $5 then your round primal should be no more than 4. Remember also that shank and round primals contain a big bone that you are paying for. These have real value to the butcher for soup, stock, and marrow. But without the right saw you won't be getting them open at home very easily. Shoot for a choice grade chuck primal and aim to break it down into the chuck roll sub primal, and the shoulder clod sub primal. That gets you a flatiron, a denver, a petite tender, ranch steaks, short ribs and plenty of ground chuck. Save all your excess fat trimmings and whatever doesn't go into the grinder should be rendered into tallow. This 8" curved butcher knife for $12 and a large cutting board is all you need. https://www.amazon.com/BOLEXINO-Ergonomic-Sharpness-High-Carbon-Stainless/dp/B088WFV9SJ