This $3.99 Deal Is Why I Shop At The Fresh Market Every Tuesday

While no one can argue with the fact that The Fresh Market isn’t the place to go for cost-conscious grocery shopping, you also cannot dispute the superior shopping experience. The peaceful and good-smelling ambiance alone makes me want to take an extra lap around the store, despite some of the steeper prices.

The store is filled with quality produce, freshly baked goods, and bins and bins of fun nuts, grains, and an assortment of chocolate-covered items. As someone who truly loves grocery shopping, I could spend an hour alone perusing the aisles of unique spices and sauces…but these benefits are not what beckon me through the door (though often I can’t help myself from grabbing something new to try too). It’s the store’s chuck and chicken deal on Tuesdays that make an extra grocery trip worth it. 

About The Tuesday Deal

Every Tuesday, you can score boneless, skinless chicken breasts and fresh-ground chuck for just $3.99. The chuck is ground daily and can be found along with the chicken in a grab-and-go cooler near the meat and seafood counter. Just sift through the selection to find the quantity that suits you.

Why It’s Worth An Extra Grocery Store Trip

If the price point doesn’t convince you, I don’t know what will. There might not be anything glamorous about chuck and chicken, but this deal sure will save you quite a few bucks. Some form of chicken or ground beef (often both) are almost always in my weekly rotation which makes the extra grocery store trip to stock up on the basics at such a low price a no-brainer for me. And even if I’m not planning to cook anything with either protein on a Tuesday night, or within the next few days, I’ll often still pop in the store just to grab the ingredients and stash them in my freezer, saving myself money on my next Publix run. 

No matter how you slice and dice it, at under $4 a pound you’re saving over 50% which is hard to beat—even if shopping at The Fresh Market isn’t in your usual rotation (or budget). 

How I Use The Ingredients

The options with these two staples are endless. While I typically prefer skin-on chicken (particularly thighs) because it yields more flavor when cooking as the fat renders,

For Chicken:

I’m all about a chicken breast for the right thing like a crispy chicken schnitzel dinner (which I use the leftovers to top a salad for lunch the next day), or simmered in broth and shredded for soup. 

For Beef:

And when it comes to the beef, though I’m in my summertime smash burger era at the moment, I’ll typically use it to whip up some Greek-style meatballs, an easy skillet dinner, or homemade bolognese.