Good Article on beef pricing. Get ready to pay up....and get ready for much larger cuts of beef

The Cen-Tex Smoker

http://www.tmbbq.com/the-end-of-cheap-beef/

lkapigian

Thanks For Posting

caliking

There was still cheap beef somewhere?? I remember a prime packer at Costco was $2.39/lb last Feb or March. More than double that now.

Coastalcooker

A flat today at Pubix $8.99. I think T bones were on sale for about the same.

sumoconnell

Deckle. Spatchcock. What's next!

Chubbs

I have been scratching my head the past few days. People have been posting brisket cooks at record highs on the forum lately. I guess some don't mind the rise in price but this is one pit master who won't pay $4 a lb for a brisket. Period.

blind99

Interesting article.  I got a bunch of cookbooks about meat for Christmas, and I'm scratching my head, wondering where all these interesting cuts of meat go that I don't see in the grocery store.  Ground up for hamburger or sausage?  

Terrebandit

Chubbs said:

I have been scratching my head the past few days. People have been posting brisket cooks at record highs on the forum lately. I guess some don't mind the rise in price but this is one pit master who won't pay $4 a lb for a brisket. Period.

many of us buy them on sale and freeze them. The one I made last week was 1.65/lb. ill stock up when the prices go back down but I'm good for now.

nolaegghead

If you're on a budget, then cut back on the beef and eat mor chiken.

stemc33

I've read a few articles discussing price increases. They claim that the U.S. cattle population is at the 1950's level. And due to extreme weather that decimated cattle, ranchers are not butchering as many cattle so they can grow the herds.

fishlessman

nolaegghead said:

If you're on a budget, then cut back on the beef and eat mor chiken.

that will just raise the cost of chicken

DMW

I picked this up last week and have no need for it. As a public service, I'd be happy to send it to the first person that sends me a self-addressed stamped envelope.

stemc33

@DMW‌ what a "missed steak"

pescadorzih

Quote from article= Depending on your supplier, you might not have to consider different cuts at all. David McLain, a rep from Ben E. Keith, told me via Twitter, “I’d still like to get some people to try 119’s.” These are whole briskets with the deckle still on. McLain continues that those 119’s are “considerably cheaper right now. We have 1600 cases on hand.”

I assume this is a whole packer?

sumoconnell

Yes, with deckle... so, the claim is 119's are cheaper by the pound, but you are buying the deckle == more pounds than an equivalent 120. 

Legume

ok, I'll ask.  what's the deckle - is that different than the point?  is 120 vs 119 just about flat vs flat+point?

Spring Chicken

We had lunch today at one of the BBQ joints mentioned in the article.  Corkscrew BBQ in Spring, Texas.  It's not a big fancy BBQ restaurant by any means.  In fact, it's an 'outside BBQ joint.'  Yes, you stand in line, order and eat outside.  There are roofs and tables but mostly dirt floor and picnic tables.  The line starts early and the place is open until they run out of stuff to serve.  That's it.

If I was rating it, I would give it about a 7 or 8 on most of what we ordered.  But it's one of those places where the 'regulars' keep coming back, sometimes multiple times a week.  We just had to check it out after seeing the long lines there for years. 

I definitely don't want to go back when it's uncomfortably cool or wet outside.  Might go back for the pulled pork though.  It was almost as good as mine.

Yes, we talked up the Big Green Egg while standing in line. Passed out a card too.

Spring "Some BBQ Joints Are Great If You Can Find Them" Chicken

Spring Texas USA

sumoconnell

I had to look too.  It's the gnarly linkage to the ribcage..

http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/brisket101copy.jpg

This came from thirdeye.. he posted this on a much earlier thread.  Seems some folks confuse deckle and point from what I see on the interwebs?

Eggcelsior

fishlessman said:

nolaegghead said:

If you're on a budget, then cut back on the beef and eat mor chiken.

that will just raise the cost of chicken

And lower the cost of beef. It's happened before and will happen again. Chicken used to be the "prestige" meat compared to "lowly" beef. Now it's reversed.

Legume

sumoconnell said:

I had to look too.  It's the gnarly linkage to the ribcage..

http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/brisket101copy.jpg

This came from thirdeye.. he posted this on a much earlier thread.  Seems some folks confuse deckle and point from what I see on the interwebs?

thanks for posting that - clears it up.  funny how when I pull that picture up photobucket is trying to sell me framed prints, canvas wraps and holiday cards of the brisket anatomy pics.  kinda creepy, but maybe a fun change for next year from the typical holiday card send.  that'll get 'em talking.

Dobie

Beef prices are self limiting. When prices go up demand goes down. People look at other lower priced protiens and buy them instead. Ranchers try to balance herds with demand. Disease and weather can reduce numbers naturally and the market adjusts. When meat is cheap they cut back breeding since the market is flooded. What Im saying is that no one has to buy beef, there are other choices. There is a limit to what the majority of people will pay. Ive been on dozens of conference calls with 30 meat buyers of all types, lots of factors into pricing but they know there is a limit to what the masses will pay. Its not gasoline where the consumer has no choice.

DMW

The vegan starter kit is still available...