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Everyone knows grocery prices spiked during the pandemic. But in 2023, the pace of inflation slowed and prices started to flatten out. Prices stayed high but in many cases stopped going up, at least not by nearly as much. Some foods even got a tad cheaper.

Beef didn’t get the memo, however. While staples like milk and bread eased off their highs over the past three years, beef and veal continued to rise sharply and are likely to get more expensive still.

Last month the average price of a pound of ground beef chuck was a record $6.69, over $2 more than in January 2023, according to the Bureau of Labor Statistics.

It’s a supply chain headache years in the making. Widespread drought has reduced grazing land and corn feed supplies, leaving the U.S. with the smallest cattle count in decades.

Layer on tariffs on imported beef and a side of unappetizing-sounding “New World screwworm” infections along the Mexico border, and it’s been a special recipe for a price spike.

Usually, a big jump like this would curb our appetite and in turn, the inflation. But the Department of Agriculture (USDA) actually expects the U.S. — one of the world’s largest consumers of beef — to consume more beef than ever this year (well, more than any year since at least 1960.) Perhaps it has something to do with meat/protein holding a lofty new position in the Make America Healthy Again food pyramid/dietary guidelines that were released last month.

So what?

With the USDA projecting beef prices to climb another 9.4% this year, a basic burger has started to feel like a luxury. The Trump administration recently removed tariffs on some Argentinian imports to ease the sticker shock, but the impact may be limited, according to some analysts.

But with some creative shifts in the kitchen, you can keep Taco Tuesday and Sunday roasts on the calendar without breaking the bank. Here’s a start:

Swap proteins. Pork and poultry prices are not on the same trajectory as beef. In fact, the USDA predicts pork will fall slightly this year. Trying ground chicken tacos, pork steaks, or turkey meatballs could save you money and even expand your palate. Rotating to more affordable bean-based chilis or lentil soups can also leave room in the budget for Sunday roasts.

Rethink the cut. If you’re a steak lover, chuckeye, flat iron, and tri-tip can be cheaper than cuts like ribeye. Otherwise, don’t forget that slow-cooking methods — braising, stewing, and low-and-slow crockpots — can be more forgiving, turning tougher meats into great weeknight meals.

Stretch the dish. As long as you’re using the crockpot, remember that soups, casseroles, meatloaf and other classic favorites stretch smaller amounts of beef further. Or take a cue from the school cafeteria and mix ground beef with a textured vegetable protein or add shredded veggies into tacos, meatloaf, and pasta sauces. Liquid smoke and beef-flavored broth can compensate for the lower beef-to-accessories ratio.

Buy bulk and freeze. Larger amounts may be discounted at the store. If you’ve got the freezer space, take advantage and then repackage smaller portions to freeze. Also: Purchasing a quarter or half cow from a local farm can run less per pound than retail, especially for steaks. While that’s a lot to deal with, depending on your family size, you might consider splitting a share with a friend.

Related Readings

•   The Real Reason Beef Costs More: Fewer Cows, Not Corporate Greed (Reason)

•   With Beef at Record-High Prices, I Asked Butchers About the Best Cheap Steak Cuts (CNET)

•   Pflugerville BBQ Restaurant Seeks Community Support Amid High Beef Prices (Kvue.com)

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