If you have the access to a cattle farmer and abundant freezer space (at least a medium sized deep freeze bare minimum), I would recommend purchasing quarter/half/whole cow for butchering. It will not only be a better value in the long run, but I know I can taste the difference with the steaks, roasts, and ground beef from a cow you get directly from the farmer versus buying it at a grocery store.

A half cow will pretty much fill a medium deep freezer. So keep in mind your storage space.