One way to deal with fitting marked down meat deals into our freezer, is to use the same meat-packing philosophy used for handling the meat we feed the dog. It's not unusual for me to buy pork chops or other cuts with bones, then slice the meat and use the bones to make stock. Even this small try of three center cut pork chops for $2.27 were worth re-packaging.
Rather than just cutting up the meat and freezing it, I marinated it in a teriyaki/soy sauce and baked it. This was just a way to have a couple of things I could quickly use to pull together a simple meal.
The two portions fit into one gallon freezer bag -- and they went right into the freezer once they cooled down enough.
One meal was this tasty Udon noodle soup. The stock is a mixture of homemade (using chicken and those pork bones), mixed with a box of oriental seasoned stock. Once the stocks were mixed together, half was set aside and frozen for future use. The veggies in the soup are a frozen Asian medley that costs about a buck.
This meal was made twice. Each package of pork made one large batch of soup, which yielded two dinner portions and then four lunches. That's not bad for a $2.27 tray of pork, two bags of frozen veggies, two $1.00 dollar boxes of dried noodles and one box of stock. That's about twelve meals for ten bucks. It's worth it to buy marked down meat and prep it ahead of time. It saves both time and money.
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