They have to pay someone to remove the bones and skin. You can save money getting a whole chicken. You can get about 6 meals from a whole chicken. You can make soup with the carcass.
The other thing you can do is search around for a meat market in town that has real butchers. Probably be an ethnic store. With real butchers they will be cutting up whole animals and will have off cuts. There will be organ meat and lots of it is pretty good. Not all of it is cheap. Gizzards are pretty cheap and if you cook the hell out of them they're not bad at all. I get stuff like pig tails or pig's feet. There's a little bit of meat and skin on these you can make a nice lunch with. The bones can go in your broth to give it gelatin. Do that first, then save the meat and skin for your lunch.
I get soup bones from my ethnic market. They take a big knuckle from a cow and leave a lot of meat on and marrow in the bone. I get a lot of marrow fat for cooking, good broth for soup and I save the meat and tendons and put that on salads for lunch. I'm surprised that I actually like to eat tendons. I like the crunch. I may try pig's ears someday.
They always have chicken feet which are good for making broth. I guess they make pho with chicken feet. Pork belly is pretty cheap. I still can't make a decent pork belly but I keep trying. They also have cheap steak. I can get rib-eye or T-bones for a fraction of the grass-fed stuff at the fancy organic markets. You're still coming out ahead even if you eat CAFO beef. I eat it all the time.
One last tip: I have observed after a year of shopping at my local expensive organic market that most of their fancy, expensive meat goes unsold. Eventually it's all ground into ground beef or sausage. So if I'm feeling poor, I get the lamb sausage or the italian sausage or the ground beef instead of the steak. We'll be dining on lamb sausage in a couple days. The chops were 3x the price.
Female, 5'3", 48, Starting weight: 163lbs. Current weight: 135.
Starting bench press: 30lbs. Current bench press: 75lbs.