How to Build the Perfect truLOCAL Box
It's no secret that my husband and I are huge fans of truLOCAL. Ever since we tried out the service in 2015, we've loved the quality of the products, the convenience of monthly deliveries, and the amazing customer service. It's helped us save time, money, and even do more batch cooking to make time in the kitchen more efficient!
A few months ago, I shared a step-by-step guide to building your first truLOCAL box. It's all about de-mystifying the ordering process by showing you exactly how starting a subscription works, including some of my tips and advice along the way.
It seemed to help many of you, so for today's post, I'll be sharing more tips on ordering from truLOCAL.This time, we'll be focusing on how to build the perfect box. And I'm super excited to be sharing some of the best insider tips straight from Irma of the truLOCAL team.
If you'd rather watch a video about building your truLOCAL box, check out the episode of truLOCAL TV that covers it in detail. Otherwise, let's jump in by summarizing some of Irma's best tips! This advice will help you maximize your truLOCAL order, and get the most out of your subscription.
#1. Choose the Regular Size Box.
As I mentioned in my "how to order" video, ordering the Regular Box is really smart. It gives you much more value: the $249 price tag will give you up to 40 individual portions, whereas the Small Box, priced at $125, will give you up to 18 individual portions. That means you're getting 20% more value. Both box sizes will fit in a regular-sized freezer, so there's no need to be intimidated by the Regular Box.
Worried it will be too much food? Don't be! You can always pause your subscription or change your order frequency if you need more time between deliveries.
#2. Pick the Cuts with Multiple Servings.
By picking cuts that will last you a long time, you can get more bang for your buck. Some examples are ground meats, sausages, roasts, and a whole chicken. These are cuts that will yield multiple servings and/or last for multiple meals.
Here are some ways we've made the most out of these cuts:
Ground Meat: Use this in a beef or turkey chili, shepherd's pie, or lasagna.
Sausages: Cut them up and use them in a big skillet pasta dish.
Roasts: Use the pork shoulder roast to make pulled pork, or bake the sirloin tip roast in the oven and slice it up for multiple meals.
#3. Swap Between Simpler and Fancier Cuts.
This is such a great tip and one I had no idea about until I saw the truLOCAL TV episode! Irma suggests alternating your box contents between your staples (chicken breasts, ground meats, bacon, etc.) and fancier cuts (filet mignon, scallops, etc.). This way, you can keep your most-used products on hand and create more of a "value" box, and then also treat yourself to some more premium products you may not eat that regularly.
Want to see this in action? At around 3:15 in the episode, Irma shares two example boxes: a more value-based box, and a premium one. I love this since you can see the differences between the two and the approaches you can take to building your box.
There you have it: 3 ways to maximize your truLOCAL box! Subscribe to truLOCAL's YouTube channel for more helpful tips.
Beyond the Safe Harbor