Free class looks at ways to stock up on bulk products

Buying in bulk is seeing a resurgence, thanks to the COVID-19 pandemic, and when shoppers watched as food and other products considered necessities disappeared from store shelves. Many have been stocking up so they’ll not have to worry about a shortage or hoarders in the future.

Buying in bulk has both advantages and disadvantages. Eric Meusch of Houston, Missouri, and Kyle Whittaker of Marshfield, Missouri, will help consumers decide if buying meat in bulk is right for them when the University of Missouri Extension offers a free Zoom class from 6-8:30 p.m. Tuesday on how to find and store meat.

Bulk buying offers cost savings and a secure supply, Meusch said. Consumers also can choose products representing their values, such as organic vs. non-organic. Buying meat in your community also is a great way to support local farms and small businesses, he said.

But there are tradeoffs. If they don’t already have one, buyers will need a large freezer to store all that meat. Buying in bulk also means making a single large payment rather than smaller purchases over time.

Consumers should consider their family’s needs and tastes. Family members might not like some cuts, and a whole hog or beef might be more than the family needs.

Processors have had a backlog in recent months. Meusch will give basic tips on how to find and work with producers. Whittaker will tell how to figure carcass yield, quality and cuts. He also will give processing options.

Register online at extension.missouri.edu/events/fill-your-freezer-tips-for-buying-local-meat, or contact MU Extension in Texas County at 417-967-4545. For more information, contact Meusch at meusche@missouri.edu.