Learning how to save money on groceries begins with meat and produce, two categories that account for a significant portion of the weekly budget.
Pepaw may love a bargain in every aisle, but nothing gets him more excited than a markdown on meat or fresh produce. Pepaw’s tricks aren’t complicated. They’re just smart habits that turn your weekly shopping trip into a treasure hunt.
Learn the Store’s Markdown Schedule
Pepaw knows that every grocery store follows a rhythm when it comes to markdowns. Meat managers usually discount items early in the morning, often before most shoppers are awake. Produce markdowns typically occur mid-morning as staff rotate out older items and restock displays.
He recommends asking an employee what days and times they update the markdown section. Most folks never think to ask, but stores don’t mind sharing. Once you know the pattern, you can time your trips to coincide with the freshest markdowns hitting the shelf. Pepaw says, “Get there early, and you’ll beat everyone else to the gold.”
He also checks the markdown bins on every visit. Sometimes they restock randomly throughout the day.
For more grocery timing tips, check out Pepaw’s Monthly Markdown Calendar: When to Buy What.
Buy Meat Smart: Freeze, Portion, and Stretch It
Meat is one of the most expensive parts of the grocery bill, but Pepaw cuts that cost down by buying markdown packages and freezing them immediately. Discounted meat is safe to freeze the same day, and it often tastes no different once cooked.
Pepaw portions everything before freezing, splitting ground meat into patties or meal-sized bags, dividing chicken thighs into packs, and labeling each bundle with the date. This helps keep meals organized and reduces waste.
He also stretches meat by mixing it with beans, lentils, rice, or vegetables in soups, casseroles, tacos, or slow-cooker meals. A pound of meat can turn into two meals when paired with hearty, inexpensive ingredients. Pepaw believes in flavor, not excess.
To build meals that last all week, see Pepaw’s $20 Pantry Staples for Meals That Last All Week.
Spot the Produce That’s Truly a Deal (and What to Skip)
Pepaw’s produce rule is simple: buy what’s in season. Seasonal fruits and vegetables are cheaper, fresher, and taste far better than off-season imports. He watches for weekly specials on apples, oranges, berries, greens, and root vegetables. These rotate often and offer big savings.
He also checks the reduced-produce rack, where stores place bruised, overripe, or slightly imperfect items. Pepaw grabs bags of ripe bananas for baking, tomatoes for sauces, and soft avocados for guacamole. These markdowns can be 50–75% off and are perfect for meal prep.
But Pepaw skips anything moldy, deeply bruised, or too far gone. Deals should save you money, not send you home with food you can’t use.
Explore Pepaw’s Simple Tricks to Cut Your Grocery Bill in Half for even deeper savings.
Use Unit Pricing and Sales Cycles to Your Advantage
Pepaw never trusts big sale signs without checking the unit price. Sometimes the smaller package is actually cheaper per ounce. Sometimes two sale items beat the advertised “family size.” Unit pricing makes the real deal obvious.
He also watches for produce that goes on sale in predictable cycles, such as berries in summer, citrus in winter, and squash in fall. Stores often run promotions at the beginning or end of these seasons. Pepaw plans meals around these patterns rather than forcing out-of-season ingredients into his budget.
Pairing sale cycles with unit pricing keeps your cart full and your bill low.
