Choose the store's market grind, not prepackaged meat from national distributors. It's often better quality and costs about $1 a pound less, says John Smith, a butcher at a Wyoming chain supermarket and author of Confessions of a Butcher.
Deli Meats
Save on sandwiches with one simple step. Some grocery stores let you take a 2-pound cooked ham or turkey out of the refrigerated section and have the butcher slice it, says Patel. You'll get sandwich meat that can be $1 per pound cheaper than what's behind the deli counter.
Beef
When meat starts to get a little brown, but is still perfectly safe, butchers mark it down $2 to $3 per 1-pound steak, says Smith. (Unsafe meat looks fluorescent green.) Ask the butcher what time of day he lowers prices so you can get first choice. Pound of steak is $3 instead of $7!
Steak
Buy a whole chuck roast. It's the same muscle as rib-eye, says Smith, and tastes very similar, but costs between $3 and $5 a pound (versus $7 to $11 for rib-eye). Ask your butcher to cut two steaks out of the first 4 inches of the eye of the chuck roast, then have him grind the rest into hamburger.
Chicken
"It's almost always on sale during the grilling season, so you should never pay full price," says Smith. Thighs and drumsticks go as low as 89¢ a pound (regularly about $1.70), boneless breasts $1.70 a pound (regularly about $3) or, cheapest of all, a whole chicken for 69¢ a pound (normally about $1.30).
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