Texas BBQ joints adapt as beef prices rise
7 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, causing brisket prices to outpace overall beef price increases. Some pitmasters are charging more, while others are experimenting with alternative cuts like beef cheek and tri-tip, which Vaughn noted is a return to barbecue's roots. He observed that beef cheek, once used only for barbacoa, is now a prized menu item, and its price has already risen. The oldest Texas barbecue joint, Southside Market, is promoting smoked pork shoulder as a cheaper alternative to brisket. Vaughn suggested home cooks consider sirloin cuts like tri-tip or picanha, which are typically half the cost of traditional steak cuts. He reported seeing brisket priced at $40 per pound in Texas and $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.
Brisket price increases have outpaced overall beef price increases.
Some Texas barbecue joints are charging more for brisket, while others are using alternative cuts like beef cheek and tri-tip.
Beef cheek, once used only for barbacoa, is now a prized menu item, and its price has already risen.
Southside Market, the oldest Texas barbecue joint, is promoting smoked pork shoulder as a cheaper alternative to brisket.
Vaughn saw brisket priced at $40 per pound in Texas and $62 per pound at a barbecue pop-up in Portland, Oregon.
Sirloin cuts like tri-tip and picanha are typically 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 individual named)
Sources: NPR
