Sorry - bad news on beef prices

[fkrall]

Facebook is full of beef offerings from small--even family--ranches. I haven't had the nerve yet, but has anybody bought from one of them and been satisfied? Our local butcher has kept his prices as reasonable as possible, but even his prime cuts are often tasteless. Since I'm originally from Indiana, I may give Seven Sons (sevensons.net) a try.

[J-Melt]

I have bought and split two full beefs with friends. The meat has been the best I have ever had and with store prices going up and up, it has ended up being quite worth it fiscally. I need to find a new farmer her in Wisconsin, but I imagine that it won't be hard.

[dpearce]

Here in Ohio, we went with End of the Ridge farms. Grass-fed/grass-finished. They're southern Ohio, not terribly far from Cincy, but towards the middle of the state. We split the beef three ways on a 700+ pounder (hanging weight). Been very happy with all of it so far, and we'll probably order again sometime in the fall. I'm sure the prices will go up, but I prefer to support local farmers, for quality and price.

[realdocBBQ]

I don't think it would do me a lot of good - you've got to pay full retail and more around here from what I have seen, and I don't need 2 ribeyes, 2 T-bones and 200 lbs of ground. It's just not how we do things in my house. I want to buy a brisket when I want one. I wish they were cheaper, but I've just shifted to more pork and chikkin.

Soon enough all I'll be able to afford is the Tofurkey and the cricket bread they're planning for us to subsist on. <shrug>

[Uncle Bob]

As we've been told over the past year or two, demand has stayed high for beef which has kept upward price pressure on. Looks like there might finally be a break in consumer demand. Here's a good video with deeper discussion about supply/demand economics: THE GROCERY CLIFF: Why Consumers Just Broke $8/lb Meat Prices!

As with any subject there are going to be regional variations, but the economic principles are sound within the construct.

[Jfrosty27]

I just bought a rack of prime grade beef plate ribs from Wild Fork. I was surprised, but the price per pound actually went DOWN by $1.00 since the last time I bought them. Now $10.98/pound. 👍

[realdocBBQ]

I just bought a rack of prime grade beef plate ribs from Wild Fork. I was surprised, but the price per pound actually went DOWN by $1.00 since the last time I bought them. Now $10.98/pound. 👍

Beef plate ribs do seem to be the ONE item I have seen consistently remain stable or even decline. I'm not sure the market pressures or mechanics behind that, but I am much more likely to buy these than almost any beef anymore. They're delectable, and while they still ain't cheap, just the perception that they haven't gone through the roof like so many others ($9.99-12.99/lb for freaking CHUCK ROAST???? Come ON, man....), makes it more palatable for me to buy them.

[Michael_in_TX]

Houston Chronicle BBQ Columnist (yes, we have a BBQ columnist) JC Reid published an interesting article today asking the simple question, "When will Texans stop buying brisket at barbecue joints?"

(The article is paywalled so I'll give a brief summary here.)

The answer seems to be around $40/lb (known as the "choke point" in economics terms. (Yeesh...I tapped out at $20 a few years ago!) The problem is, of course, means that many BBQ places are selling brisket either at cost or at a loss.

Reid notes that, curiously, some markets are consistently selling above the choke point while others below it. For example, the big BBQ places in the Dallas and Austin areas are around $42/lb while in the San Antonio and Houston markets they are around $38/lb. (Leroy & Lewis seems to be the highest at $46/lb!)

Reid ends the article buy showing how some of the old school BBQ places -- the ones that have been around for decades -- are trying to deal with the price problem by offering two styles of brisket with different prices, in order to cater to those who have been coming there for decades and also those wanting that new hip craft style.

Demeris BBQ in Houston offers their traditional (East Texas style?) brisket -- hickory smoke, no seasoning -- at $29/lb and "craft" BBQ -- hickory smoke with seasoning -- at $33/lb. They sell 60% original and 40% craft, which I found interesting.

[dubob]

Don't get me wrong, I'm not bad mouthing brisket. It is one of my favorite cuts of beef when cooked correctly. But buying it by the pound to take home isn't gonna happen for this Bubba.

I live alone and cook for 1 - me, 99% of the time. I cannot justify buying and cooking a packer. It ain't the same after vacuum sealing and freezing for later consumption. So I satisfy my brisket craving a couple times a year by having lunch at a local BBQ restaurant that does a decent job of cooking it right. Todays price for a GOOD brisket sandwich is $14.45. Add a side and drink for $6. Their collared greens are usually spot on.

[Panhead John]

dubob I agree with everything you said! I haven’t done a brisket cook in probably 2 years.

[Panhead John]

Think I’ll just go ahead and stick this right here……..

https://youtube.com/shorts/yIPzTuKOti0?is=bzM3eqUieuMrfcW_

[GolfGeezer]

I think I saw this same person at the gas station today…

[DavidNorcross]

This is awesome!

[randy.56]

That's a scream, too true

[SheilaAnn]

Another article. I know this farm personally.

https://stemplecreek.com/pages/posts/why-is-beef-so-expensive?utm_campaign=Sep+8th%3A+Why+Is+Beef+Expensive+Blog+%2801M211B7MK9QRJJJ9AX1WP7Q0E%29&utm_medium=email&utm_source=MASTER+Newsletter+List&_kx=5RjW_kBmIDYSiIgg8xYHx_XKRj5c-CH9-tdYrvkTDjo.WgS3SK

[Oak Smoke]

Great read! Thank you.

[Donw]

My article related observation is that the requirement for “Country of origin labeling” (COOL) on beef products was repealed by Congress in 2015 and went into effect in 2016.
The new COOL for beef and pork requirements that went into effect on January 1st of 2026 only apply when a beef or pork product is voluntarily labeled as being rom the USA. If an avocado must be have a COOL label, why are beef or pork origin labeling voluntary? Personally I’d sure like to know where all my food is from.

[SheilaAnn]

Donw this!!!!

[Jerod Broussard]

I just bought 2 chuck roasts. The 2+ pounder was $8.77/lb. The 3+ pounder was $8.27/lb.

Not so much Poor Man's Burnt Ends.

[realdocBBQ]

Yeah, I've seen chuck as high as $11.99.lb. WTF man. Mostly seems to run about $7 or $8/lb though. Just crazy, if you ask me. I almost never buy beef anymore. One good thing is, beef plate ribs and chuck ribs don't seem as expensive. They haven't really gone up, while everything else has. Strange.