Continued food saving

My next target meat. I find it weird that i am recommending ways to save when my cooking philosophy has evolved around quality ingredients. I guess food doesn't need to be expensive to be top quality but more often than not it is. So my advice here is buy the best meat but only half the amount. Along the lines of Michael Pollans advice to push meat away from the centre of the plate and replace it with more plants. I would be interested to see a experiment that slowly reduced the meat component of meals. How slowly would this need to be done? Surely no one would notice reducing a ounce or two off a 160z steak. I imagine as you design food around the starch and veges the whole concept of whats for dinner would change from the dominant protien to the rice or pasta or brussel sprout and squash. So eating healthy doesn't need to be more expensive, my beloved lamb curry is now sweet potato and spinach. Lamb at least $10 a pound replace with Veg at around $2 a pound leaves plenty of room for savings and buying the best. Will you or I miss the meat, I think I will appreciate it more when I do eat it. Moderating meat the answer to eating well in the recession and reducing environmental impact.