Meat contains many necessary nutrients and fats in varying amounts depending on species and cut. If you're concerned about amounts of these that you ingest, you can check the Nutritional Facts label on each package you buy or the Department of Agriculture's (USDA) Food Guide Pyramid for additional nutritional guidelines.
   Preparation costs for sides of beef, pork carcasses or other bulk cuts include cutting, wrapping, and quick-freezing, al of which can quickly increase prices per pound. Carcass or wholesale cut yields can vary regardless of grade caused by the varying amounts of fat on the carcass's exterior.
   Proper wrapping is important and requires moisture-proof heavy aluminum foil, and heavy-duty waxed freezer paper. Use a double layer of foil to wrap the meat cut and store these items in a plastic freezer bag that you can label with the item description and date. Eliminate all air from the bag as possible. Use double waxed paper sheets placed between chops and steaks to prevent them from sticking together.