r8pwr - I do the same thing. Every meat I keep on hand is multi-use.

My wife and I don't plan menus. We keep the basics onhand in the freezer and fresh produce in the vegetable bins of our refrigerator. When it's time to cook, we look at what we have and determine what to make. You don't really need too many basics to have a huge variety of meal choices available to you. Ground beef, ground pork, and a beef round steak alone will afford you hundreds of recipes, if you have the rice, potatoes, tomatoes, green beans, cheese, etc to go with it.

A favorite of ours is a simple cooked ground beef with garlic and then mixed with cooked rice at the last minute. Serve with a salad or steamed vegetable. It's easy, and if you use a lean beef, it's not fatty.

Another thing we do - check the meat sales each week - as well as the rest of the foods. That will play an important role on what is stocked in the freezer and on the shelves as well. Ditto with produce. The way things are today and the prices of gas, etc. - you do need to watch the sale papers.

I would like to make a weekly menu so that I could buy the stuffs I will be needing beforehand, unfortunately, because my eating habits is very dependent on my mood like dressing up everyday. I really find it hard to feel good of what I had planned a week before. I still would rather cook impulsively because it's more fun and enjoyable.