Beef Prices

https://time.com/7304845/ground-beef...asons-outlook/

https://apnews.com/article/record-be...c2661da043edd5

It's not as simple as just deciding to raise more cattle

Carpenter spoke to this early on

https://cowboystatedaily.com/2025/08...d-cashing-out/

Great read on the perfect storm that has helped drive up beef prices

https://www.ksl.com/article/51355524...o-the-increase

literally- Beef it WAS what's for dinner. Today- you likely cannot buy a decent steak for what you pay for it at lonestar or Texas Roadhouse. If I see em on sale for 9.99 -12.99 a pound I'm buying 5-10 lbs. Otherwise, I'll pick up a Pismo from my local butcher and have him slice it down to 1.5 inch fillets, and spend 150-190 on that. I love pretty much all cuts from sirloins, ribeyes, Porterhouse etc., - the only one I really don't enjoy as much is a NY strip. They seem like they are tasteless by comparison. I pick up the pre-frozen Sirloin patties at Sams and they are about the best frozen burgers I've tried- 29.98 for 6lbs. @ 1/3 lb each at 5.00 lb - I usually get these for ease of use since I've got a few freezers and these stay nice even if for a few months. never had a bad one yet. They also have Angus burgers at 80/20 mix that get good reviews, but I've not tried those- Anybody>?

NY Strip is a nice steak. Plenty of flavor.

You could do what I do with filets and finish with flake salt and hot beef tallow if you want to bolster the beef flavor on one that doesn't have much fat.

Either tallow you've purchased or tallow you've saved from other cooks. I always try to have a mason jar of tallow, bacon grease, and traditional pork lard I render from fat trimming.

Another way to maximize my value for buying whole section

https://www.spokesman.com/stories/20...buy-consume-m/

Interesting read about beef prices and the ways some in the Northwestern U.S. are reacting

Carpenter spoke to this early on
https://cowboystatedaily.com/2025/08...d-cashing-out/ Originally Posted by HDGristle

Yes, I did.
Ignoring that the first and second paragraphs of that article applied, a family burial on ECG's side triggered the decision.
We had even put in a new deep well due to the amount of cattle we were running and that itself helped the sale go through.
Water rights are becoming a huge thing.
We had also rebuilt the house and the barn with additions. Sufficient for hired help (or visitors), etc, with a near commercial kitchen.
Everything we added was business expense and we recovered it all in the sale.

For the comments on buying meat, we do not get our meat from a supermarket. We have a deal with a butcher that we supply cattle to out of the truckload we brought to Missouri. My point being, make a deal with a butcher. You'll probably need to get a 2nd fridge or freezer though. Except for the truckload we kept, half the Kansas herd was sold the end of January, and the 2nd half the end of March.

I'd like to thank HDG for posting some accurate news writes. The only issue with the articles is that they are describing initial events that started several months, perhaps a full year, earlier, that continue, that resulted in the current situation. We saw these issue(s) back then and made our decision in January 25.

https://www.kcra.com/article/ground-...-2025/65576902

Another excellent article posted by HDG.

The paragraph about drought is spot on. I mentioned we put in a new well above.
The paragraph about aging farmers also spot on.

Latest CPI data shows that ground beef is 11.5% higher than a year ago and steaks are up 12.4%

Https:////www.nbcphiladelphia.com/vi...ables/4255010/

https://finance.yahoo.com/video/us-b...170605383.html

We could be dealing with inflated beef prices for 2 years. If so, this will be an issue for the midterms