Sticker shock: Beef prices soar

Planning a steak or burger for dinner this weekend? Don’t
be surprised to find it costs a lot more.

The price of beef is skyrocketing, and experts predict
it’ll keep climbing.

Higher fuel and feed costs coupled with a surge in foreign
demand and the smallest U.S. cattle supply since 1952 are
to blame for an increase of at least 5 percent in recent months.
And it’s taking its toll on consumers and restaurants
alike.

“Generally, the cost of doing business for everybody is
up,” says Eric Tanaka, Executive Chef with Seattle’s Tom
Douglas Restaurants.

“The reality is, it’s a tough economy out there and you can’t
really charge more. Sometimes it’s a smaller portion size you put
out there. But always trying to deliver value. We are
holding the line.”

Tanaka offers some advice for both his chefs and those at
home.

“We gravitate more to the front end of the cow or the rear
end of the cow. Your middle meats are generally your
pricey, more expensive pieces.”

He recommends using a crock pot or barbecue and braising
to get the most out of tougher cuts.

Ultimately, he says it wouldn’t be so bad if the cost of
other food wasn’t rising as well. But he says the price
of lamb, seafood, and everything else is combining to put
serious pressure on the menu.

“Certainly, if it keeps rising, you’re going to have to
adjust upward,” Tanaka says.