Tight beef supplies and big beef demand overseas have created a perfect storm for cattle producers. The bright side is beef cattle prices are at an all-time high; the downside is consumers are having a hard time affording beef.
The result of higher prices is a consumer shift toward cheaper protein options like pork and chicken. While I enjoy an occasional chicken wing or pork chop, nothing compares to a steak on the grill. We’ve cornered the market on taste, of that I’m certain.
While budget-conscious shoppers might think they are destined for a summer of grilling pig and fowl, there are cheaper cuts that will satisfy that craving for beef without breaking the bank.
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According to NPR, “As grilling season starts, beef for barbequeing is going be expensive. But Daniel Vaughn, the barbeque editor for Texas Monthly, says there are some cheaper beef cuts that will still taste good, with a little more effort. He recommends beef chuck short ribs, beef back ribs and shoulder clod, a less tender shoulder cut. But, Vaughn says, you've got to cook those cuts a little differently -- go low and slow. That means low temperature and long cook times: maybe up to eight hours on the grill.”
These lesser known cuts can be enjoyed by our consumers, but only if they know about them and feel confident cooking them. I’ve rounded up some recipes from beefitswhatsfordinner.com featuring short ribs, back ribs and shoulder clod; now I need your help in spreading the word! Share this blog on your social media sites, through emails and in conversations with friends. Let’s keep beef at the center of the dinner plate this summer and make sure our consumers know which options are available to them! Here are five recipes to try using these cuts:
Which affordable cuts do you enjoy most, and how do you prepare them? Share your thoughts in the comments section below.
The opinions of Amanda Radke are not necessarily those of Beefmagazine.com or the Penton Farm Progress Group.
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