Another avenue is just being more conscious about the meat you eat. There's a difference between having meat-based products as a staple food (e.g. preprocessed meat, fast food / restaurant / take-out,...) and reducing which types of meat you eat, the frequency and where you buy meat products.

For instance, a local butcher shop might offer local products, and will be more expensive. But you can offset the expense by only having meat dishes on, say, Sunday. That's just one strategy. Another is to use the left-overs in a next meal.

Historically, meat was expensive, and not eaten daily. For intsance, in the UK, "sunday roast" was originally exactly that: a meal that was only eaten on Sunday after service. Sheppard's pie was then a dish made from the left-overs.

https://en.wikipedia.org/wiki/Sunday_roast

There's more to it then that, but it's a good idea to be aware that historic eating habits do yield many good ideas on how to move away from modern day meat consumption patterns predicated by the abundance cheap meat.