Texas BBQ joints adapt as beef prices rise
8 reported
Texas barbecue restaurants are adjusting to rising beef prices, particularly for brisket, according to Texas Monthly barbecue editor Daniel Vaughn in an interview with NPR. Vaughn explained that the cattle population is at historic lows while demand for beef remains high, driving up costs. Some pitmasters are charging more, while others are experimenting with different cuts like beef cheek and tri-tip, which Vaughn says is a return to barbecue's roots. He noted that beef cheeks have already increased in price due to rising demand. Vaughn also mentioned that Southside Market, the oldest barbecue joint in Texas, is now promoting smoked pork shoulder as a cheaper alternative to brisket. For home cooks, Vaughn suggested cuts from the sirloin, such as tri-tip and picanha, which are typically about half the cost of traditional steak cuts. Vaughn reported seeing brisket priced at $62 per pound at a barbecue pop-up in Portland, Oregon.
What’s reported
The cattle population is at historic lows, and demand for beef has not decreased, leading to higher beef prices.
Brisket price increases have outpaced beef price increases overall.
Some Texas barbecue joints are charging more for brisket, while others are using different cuts like beef cheek and tri-tip.
Beef cheeks were once used only for barbacoa but are now a prized menu item.
Tri-tip, originally from California, is gaining popularity in Texas barbecue.
Southside Market, the oldest Texas barbecue joint, is promoting smoked pork shoulder as a cheaper alternative to brisket.
Vaughn saw brisket priced at $62 per pound at a barbecue pop-up in Portland, Oregon.
For home cooking, Vaughn recommends cuts from the sirloin, like tri-tip and picanha, which are about half the cost of traditional steak cuts.
Key figures
Daniel Vaughn, Texas Monthly barbecue editor
Scott Detrow, NPR host
Southside Market (oldest Texas barbecue joint, mentioned but no specific individual named)
Sources: NPR
