When I go to the restaurant supply store, I can get bulk packages for $1-$2 a pound. Granted, these are often big, but not massive.
Prices today: Tenderloins are a really good deal at $2.59/lb for around 2 pounds and can be easily separated and frozen. Pork loin(boneless, minimal trimming needed) is $2.25/lb for a 10 lb roast and can be trivially sliced into excellent chops and packed up for later. If you want to cook up some cochinita pibil, a picnic cushion with bone and skin is $1.69 for a 10lb average pack. Bone in shoulder butts are $2.05 for ~ 19lb package.
It's bit more work and more trimming, but cutting a beef strip loin or boneless ribeye into steaks nets out really well. I'll buy beef loin, trim it for a yield of 75% steaks with 15% in usable beef cubes and the rest in fat and silverskin. I render the fat and cook the nasty bits for the dog. If I only count the steak as yield, my $8/lb loin gets me NY strip steak at ~$11/lb and a bunch of free stuff. You just have to be willing and able to drop $140 on beef, cut it, pack it, and store it. It's less than two hours of work to make all the steaks and render the fat.