I decided that I would begin a series on our site sharing baby steps that you can take towards learning how to save money and I am answering your questions. If you have something that you would like to see featured on here, please drop me an email at amy@momadvice.com or mention it by leaving a comment. This series will run as long as I have questions from all of you and I hope to provide lots of valuable information for ways to begin to save.

Money Saving Mom is offering a similar series, but focusing on creating and sticking to a budget. Read Crystal’s first post here and share with her your budgeting challenges.

As requested by our readers, I wanted to begin our series by tackling the topic of stockpiling. I hope that you will find this post helpful and I thank each of you for giving me an opportunity to share in this way. We will be adding these posts to our Money section of our site for future reference!

The Art of Stockpiling

There are many ways to begin tackling the grocery budget and one of the most popular ways is the art of stockpiling items when doing your grocery trips. This method, also known as the “pantry principle” by loyal Tightwad Gazette readers, is a method of shopping that is meant to give you the best bang for your buck.

Let’s begin by discussing the methods that are commonly used when people are trying to save money on their grocery shopping and the advantages and disadvantages of each.

The Planner- I feel that this is the first place to start when you begin learning how to save money on your groceries. This is for shoppers who are going from shopping whenever and for whatever they want, to accomplishing a more disciplined form of shopping for only what you need and shopping with a plan. This shopper sits down and menu plans for the amount of meals that they will need and makes a list of the ingredients needed to accomplish their task. The amount of meals planned depends on the amount of times they shop per month and they buy only what they need to accomplish their menu plan goals for the week. This is an excellent place to start and a great way to learn how to buy only what you need and to avoid impulse shopping. Being a planner myself, this method fit our lifestyle for a long time and served its purpose in helping our family save money. Unfortunately, planners focus more on the plan than the sale so this can sometimes be the most expensive option next to shopping without a plan at all. While this shopper has great meal ideas, they buy the ingredients possibly at premium prices and pay more to accomplish their plans then other types of shoppers.

The Flier Shopper- This method of shopping is the next step up and is another great way to save money. This shopper is excited when their weekly fliers and coupons arrive because this determines exactly what they will be eating for the week. Let’s say that chicken is at a bargain-basement price of $1.19 per pound. This shopper will plan a meal around everything they can make with that chicken and out of other ingredients that are featured in the flier. Their meals will consist of items made mostly from sale ingredients and they keep their grocery budget low by planning meals that fit with the sales advertisements and the items that they can get with their coupons. This shopper is still a planner, but their menu plans are created solely around sale ingredients.

The Stockpile Shopper- This way of shopping requires less initial planning and more planning after your food has already been bought. This shopper focuses on stockpiling their pantry with food purchased at the lowest possible price. Grocery shopping then becomes all about keeping your pantry stocked and not about a menu plan really at all. Let’s say that diced tomatoes are marked down to $.29 a can. This shopper would run out and buy twenty cans of diced tomatoes because they know that this is the lowest possible price based on their price book. This shopper has carefully tracked prices and they know that this deal only comes around every three months so they stock up until the next sale, calculated to happen three months later. This shopper looks at all the items that they have bought and figures that they can have a delicious spaghetti sauce, a pizza with a homemade red sauce, and the family’s favorite casserole…that all just happen to use diced tomatoes in their recipe.

Do you want to be a stockpile shopper? Here are some steps for beginning this process:

1. Sit down and make a list of the foods that you eat regularly. If you were formerly a planner, you should have some menu plans that you can take a look at. Write down these ingredients into a notebook and the prices that you normally pay for these items.

2. Cut coupons to go along with your items to gain even more savings to your stockpile. Utilize a free service like CouponMom.com to learn when to use your coupons and to help you find the best deals to apply your coupons towards.

3. Next, begin tracking the ingredients in your sales fliers and begin stockpiling the items when they go on sale. Continue writing and tracking the prices as you go along and when you see a large dip in the pricing, stock up, and up, and up. Stockpile only as much as you can afford in the grocery budget to spend and what you really can eat. The first few weeks will be difficult and you may need to allocate some money to set aside for beginning your stockpile. Understand though that each week will get easier and allow for more breathing room in the budget. As the weeks progress, you will have built up the beginnings of a pantry and will need less and less ingredients, allowing for more room in the budget to stock up on future good deals.

4. Only stockpile what you truly can eat. Even if tuna is marked to a quarter a can, if you spend ten dollars on tuna and no one really likes tuna, you are wasting money and you are wasting space in your pantry. If you find you overbought on items, consider donating them to a food pantry or a shelter so the food is not wasted.

5. If you end up miscalculating how much of an ingredient you will need, you will have to plan your dinner around that missing ingredient. A Stockpile Shopper will refuse to buy spaghetti sauce, for example, unless their store runs that item on a buy-one-get-one free sale. If the shopper runs out of that ingredient, her family won’t eat spaghetti until the next sale or they will find a way to make sauce from other ingredients that have been stockpiled.

6. Some items just can’t be stockpiled like fresh fruits and vegetables. This is where I rely on my Flier Shopper instinct. If bananas are $.19 a pound, I would scoop up ten pounds for my family. I would eat them fresh until they got ripe and then mash the ripe ones for banana breads and muffins. Applying my good shopping instinct, I would pick the sale items and also pick fruits and vegetables that offer longevity over produce that only lasts a few days or could not be used past their duration (like in the bananas example). This is why I tend to gravitate towards carrots, celery, potatoes, bananas, and apples to fill the majority of our fresh fruit and vegetable quota. Once these run out, I would rely on my stockpile of dried fruits, canned fruits, and frozen vegetables to make up the difference until my next trip.

As you can se
e, stockpiling can really extend your grocery dollars and can be a fun way to approach grocery shopping.

Next week we will be discussing creative ways to store your stockpile! Many of us live in smaller spaces so we have to be more creative with storage.

Sound Off: Which type of shopper do you identify with? Do you stockpile?

This past month I stocked up on ground beef and chicken at our local market. While the pricing was lower on the chicken prices, the ground beef was still $1.79 per pound for 80% lean. Of course their best ground beef prices had the highest percentage of fat, but I figured that I would just drain the fat and prepare the dishes like usual.

When I did a little research and digging though, I realized that I could cut the percentage in half by simply giving my ground beef a good rinsing. With just a little effort on my part, I could have the same lean beef and pay a lot less for it.

First, if you are new to the idea, I would recommend reading this tutorial provided by Hillbilly Housewife. It explains exactly how to do it and how much fat you are shaving off by giving your beef a rinse.

The best way that I have found to rinse my ground beef is to cook the ground beef and then pull the cooked meat out of the pot and put it into a bowl or on a plate while I drain the fat from the pan. I usually can find an empty can in my recycling that I can pour the fat into and then I rinse out the skillet that I am cooking in. Next, I start running the water on my tap as hot as possible. I rest the colander in the sink and then pour my cooked meat into it. I run the hot water over the meat and give it a good rinsing. Once it has been rinsed, I let it rest in the colander until the water has completely drained. Finally, just pour the ground beef back into your skillet and proceed with your recipe.

Now my question is, if I drain the ground beef am I removing important nutrients from my diet? I happened upon this answer, from the American Cancer Association, that I found very helpful when researching this topic…

“The original fat level in ground meat makes a difference in the amount of fat that can be removed from it. With each reduction from regular ground beef to 20% fat, 15% fat and 10% fat, the content of a three-ounce portion is reduced by 3 grams. The leaner the meat, the smaller the effect that draining and rinsing can have on the meat’s fat content. Blotting a burger on paper towels (30 seconds on each side) can generally lower the fat by about 1 or 2 grams, while the fat content of drained crumbled meat (as for chili or pasta sauces) may drop by 4 or more grams. When you rinse crumbled ground beef in a fine strainer or colander, you can further reduce fat content in each three-ounce portion by at least 4 or 5 more grams. While draining and rinsing beef can dramatically affect the amount of fat it contains, studies show that protein, iron, zinc and vitamin B-12 content is not significantly affected.”

I am always looking for ways to keep our grocery budget on track, but I am also constantly looking for ways to keep my family eating healthy. While we generally rely on ground turkey for most of our dishes, there are occasions where I prefer the ground beef. It is good to know that there are ways to reduce the fat content and still have a yummy dish!

Sound Off: Do you rinse your ground beef or do you just pay more for the leaner varieties? What is a reasonable price in your area for ground beef?