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View Full Version : Brisket prices rising. What are you going to do?


Pyle's BBQ
03-22-2014, 02:36 PM
I just checked the price of brisket on Rienhart's order guide (my supplier) and it is at $3.00/#. That is a 17% increase in raw price. 34% if you use a 50% yield. Does anyone see not having brisket as a menu item on the future?

plowin-fire
03-23-2014, 02:29 PM
I bought a few cases when they were 2.38 a lbs for the jobs I got lined up in the near future. Pork around here is on the rise as well. Butts are up .40 in the last too weeks. Lot of disease going around I am told.

Bbq Bubba
03-23-2014, 04:34 PM
Find another supplier.
Sysco is $2.55.
When my supplier prices go up my brisket prices will obviously rise also.

bizznessman
03-24-2014, 08:52 AM
Unfortunately we are seeing just the beginning of this. Our countries fiscal policies are causing food prices to rise at a dramatic rate. Possibly reaching a "skyrocketing" phase. The only answer is to raise retail prices unless you have a large fortune already financing your business. :sad:

timzcardz
03-24-2014, 09:22 AM
I just checked the price of brisket on Rienhart's order guide (my supplier) and it is at $3.00/#. That is a 17% increase in raw price. 34% if you use a 50% yield.


Ummm, it would be 17% no matter what yield you used, unless the yield magically changed due to the price increase.

Bamabuzzard
03-24-2014, 09:26 AM
I don't know what the bigger outfits (chain BBQ joints) will do, if anything. But I know the smaller local outfits I've talked to said they will continue to offer brisket until it becomes unprofitable for them to do so. It hasn't reached that point yet but for many it is getting closer.

FlavorSavor
03-24-2014, 09:31 AM
I've had three price increases in three weeks on briskets. Order on Friday was $3.48 for IBP choice.

Jeff Therrell
03-24-2014, 09:53 AM
I just paid $1.89 for butts, when I started a year and a half ago they were $.89 a pound. We are going to have to raise prices again this week.

Bamabuzzard
03-24-2014, 10:23 AM
I just paid $1.89 for butts, when I started a year and a half ago they were $.89 a pound. We are going to have to raise prices again this week.

Dude that is crazy. I to remember butts being .89 to .99 a pound. I'm just glad the economies getting better... :tape::wink:

Pyle's BBQ
03-24-2014, 12:21 PM
Sorry about the bad math. But at what point do you not offer it. At this point I need to charge $18/#. That is is getting close to my cost for NY strip.

Bamabuzzard
03-24-2014, 12:28 PM
Sorry about the bad math. But at what point do you not offer it. At this point I need to charge $18/#. That is is getting close to my cost for NY strip.

That's a good question. I guess you can do two things. You can keep offering it until the price you have to sell it at gets high enough where the customer will not pay for it. Or you can make an arbitrary decision that once the price gets to "X" amount you decide to take it off the menu. But either way if what "they" say is true and the price of beef is not finished going up. Odds are you're going to eventually stop selling it no matter what means you use to get to that conclusion.

Pitmaster T
03-24-2014, 12:40 PM
Dude that is crazy. I to remember butts being .89 to .99 a pound. I'm just glad the economies getting better... :tape::wink:

Proof.... 88 cents a pound choice..... 3:40 minutes in

http://youtu.be/DMVK0-aR2sA?t=3m40s

cynfulsmokersbbq
03-24-2014, 12:52 PM
I paid 2.88 for a case of Brisket at Sam's (some of the worst packers I have seen)

I paid 1.89lb case price for butts. Not very good quality either.

I've been told by some Iowa buddies that raise both, that cattle prices are going up due to last summers drought causing a shortage of beef. and Hog priced because of PED disease. He feels the hog prices will correct themselves by the end of the summer, and as hog lots get back up to full stregnth, but the cattle prices will take time.

It sucks when you can buy a sirloin roast cheaper than a brisket.

I will be raising prices and hope the eaters at the festivals understand.

Jeff Therrell
03-24-2014, 08:33 PM
I started using chuck roll instead of brisket, it's $3.10 per pound but the yield is far better. All of my customers like it a lot better than brisket. We can't get very good briskets around here. I cook it to med. rare and if they want it more done I just throw it on the flat top.

FlavorSavor
03-24-2014, 08:41 PM
I sell $8 brisket sandwiches and $16 pounds. I've always viewed brisket as a sacrificial item. I make up for it on sides.

landarc
03-24-2014, 08:47 PM
Cost of basic ingredients go up, prices have to go up, until nobody buys the item.

I disagree with why the prices are going up bizznessman, at least in CA, it has nothing to do with policy, there is just no water and no feed.

I suspect at least for the West Coast, the price of all meats are going to sky rocket in a month and everyone will have to adjust their budgets.

AZScott
03-24-2014, 09:33 PM
I have been using a high end prime product and am looking at what all the big vendors can offer. So far I havent had any luck. I'm also adding better desserts and working on a couple "special"sandwiches to bring my overall costs down. Thankfully, i never positioned myself as a cheap place to eat but instead made it known we focus entirely on quality. We do almost everything in house with a bare bones crew. If I was bloated I'd be looking at labor costs. IMO, you have little control over the cost of food as long as your waste is low and people aren't stealing from you. We shall see how this turns out but long term we need some changes in the weather patterns for an extended period of time along with resolving the pig virus. Unfortunately, both of those take time.

marubozo
03-24-2014, 10:22 PM
I sell $8 brisket sandwiches and $16 pounds. I've always viewed brisket as a sacrificial item. I make up for it on sides.

That's how I look at it. Brisket is one of my top sellers and I'm already charging $9 for a sandwich and $16/lb, which is at raw product coming in at $2.89/lb. Saw prices go up 10 cents this week and I'll keep prices where they are because it's one of the top sellers that bring people in, and it's making money elsewhere.

May have to bump prices a bit if beef continues to go up, but I don't mind brisket being a loss leader if it gets people in the door.

BigBellyBBQ
03-25-2014, 08:43 AM
brisket will always be on my menu, the customers understand, however they still bitch

FlavorSavor
03-25-2014, 11:28 AM
Got an order in this morning. $2.12 on butts and $3.60 briskets. If it keeps going up like this it's going to hurt.

HBMTN
03-25-2014, 10:10 PM
Butts are at $2.12 and whole packers at $3.18 here. I was told this evening by my food rep they expect another $0.40 hike this week in pork and don't expect it to go down at all this year. They told me to adjust my pricing which I did. One bad thing about getting lots of bookings early is that I'll be taking a hit on about 25 events that I have already booked this year. I had a buffer built into my pricing but this way shattered it.

Bamabuzzard
03-26-2014, 11:35 AM
Butts are at $2.12 and whole packers at $3.18 here. I was told this evening by my food rep they expect another $0.40 hike this week in pork and don't expect it to go down at all this year. They told me to adjust my pricing which I did. One bad thing about getting lots of bookings early is that I'll be taking a hit on about 25 events that I have already booked this year. I had a buffer built into my pricing but this way shattered it.

Man that blows. I know several guys around my area that own small local Q joints and they are holding out as long as they can with continuing to carry brisket on their menus because of the rising prices. One of the guys I talked to said he's more than likely not going to continue carrying brisket "until the customer stops buying it" because that would mean he'd more than likely have a bunch of meat in the back that he'd have to take a loss on just to get rid of it. So he's more than likely going to make an arbitrary decision on the next price hike to stop carrying it. I hate it for these guys. :tsk:

cynfulsmokersbbq
03-26-2014, 01:37 PM
I started using chuck roll instead of brisket, it's $3.10 per pound but the yield is far better. All of my customers like it a lot better than brisket. We can't get very good briskets around here. I cook it to med. rare and if they want it more done I just throw it on the flat top.


What is a chuck roll?
Where do you purchase at? Do they carry them at Sam's?

Thanks

Bamabuzzard
03-26-2014, 02:58 PM
What is a chuck roll?
Where do you purchase at? Do they carry them at Sam's?

Thanks

http://butcherinfoblog.blogspot.com/2009/12/beef-chuck-roll.html

kurtsara
03-26-2014, 05:11 PM
I started using chuck roll instead of brisket, it's $3.10 per pound but the yield is far better. All of my customers like it a lot better than brisket. We can't get very good briskets around here. I cook it to med. rare and if they want it more done I just throw it on the flat top.

Does chuck roll taste good medium rare?

DanB
03-26-2014, 05:41 PM
Hi All Interesting read...http://www.star-telegram.com/2014/02/16/5574580/spiraling-beef-prices-causing.html?rh=1

Jeff Therrell
03-26-2014, 11:39 PM
I buy my chuck roll at restaurant depot. It almost taste like prime rib, super tender, and the yield is a lot better. I smoke it for 5 hours in a pan and then cover it and take it in the house and put it in the oven on 175 for 5 more hours. I cooked a 32# one today and sold it out by 6:00 this evening. I charge the same price as brisket.

Pyle's BBQ
03-27-2014, 09:05 PM
What is a chuck roll?
Where do you purchase at? Do they carry them at Sam's?

Thanks

I think they do have them at Sam's. You may have to ask someone in the meat department.

Puppyboy
04-02-2014, 07:22 AM
Pork & brisket are up here.

Had our first event last weekend since we decided to raise our prices.

There were no issues about the increased prices and sold a bunch of sammies.

bizznessman
04-02-2014, 03:00 PM
Cost of basic ingredients go up, prices have to go up, until nobody buys the item.

I disagree with why the prices are going up bizznessman, at least in CA, it has nothing to do with policy, there is just no water and no feed.

I suspect at least for the West Coast, the price of all meats are going to sky rocket in a month and everyone will have to adjust their budgets.


Landarc, I agree with the "spike" in prices being due to shortages. I was referring more to the escalating general increase in prices. Either way retail price must be increased unless we want to start operating as a hobby instead of a business. :wink:

Jeff Therrell
04-09-2014, 11:16 PM
Butts have came down in NC this week from $1.99 to $1.79 today.

DanB
04-10-2014, 01:39 PM
Hi All Was at Restaurant Depot today..Talk about sticker shock they had CAB briskets for $3.99, last time maybe a month ago they were $3.10
They used also sell IBP briskets for much less then CAB ones, couldn't find any IBP briskets today.
Also all they had today were Smithfield ribs,spares n baby backs no IBP ribs at all either.
Pork Butt prices didn't look that bad.
DanB

Jeff Therrell
04-10-2014, 10:43 PM
IBP has the best pork by far, I have used them all and nothing compares to IBP. If a meat man sends me Smithfield butts he just lost a customer!!!They are absolutely the poorest quality of anybody. I don't have a problem with Smithfield loin back ribs they are fine. It's just hard to figure out how Smithfield butts are so small and the ribs so big, that must be one funny looking pig.

BruceB
04-11-2014, 09:06 AM
Our RD, just north of Detroit, has their USDA Choice Black Angus brisket for $3.59/lb and their regular USDA Choice for $3.39/lb.

cynfulsmokersbbq
04-11-2014, 11:00 AM
Butts have came down in NC this week from $1.99 to $1.79 today.

Still 1.84 here in eastern Iowa. Pork is going to stay high until they get a vaccine for this disease. There are pork producers here in Iowa that have had to kill off 13,000 head of hogs.

The cattle heard is down from the drought out west. I heard it will be 4 years before prices drop. It will take four years to rebuild the heards.

Bigmista
04-18-2014, 08:42 AM
Paid $3.29 for brisket and $2.39 for butts yesterday from my distributor. This is gonna hurt.

Carolina OutlawZ
04-18-2014, 09:32 AM
Hello Jeff,

I just paid $2.19 per for butts at my local place. Where are you catching them for less than $2? Im always looking for a better source.

Wayne

Bbq Bubba
04-20-2014, 10:29 AM
Knock on wood.....

Brisket is $2.55 and butts are $2.05.

We buy so much product that we got "locked In" before the price rose.

Pretty soon pork butts will cost me more than brisket!

bjbbq
04-20-2014, 04:27 PM
My last invoice from Friday was $3.08 for Certified Angus Brisket and $2.29 for Butts.

woodeone
04-20-2014, 10:00 PM
Any price on CAB, and place to buy near Dayton Ohio area?

FlavorSavor
04-22-2014, 10:19 AM
Some of y'all are getting excellent prices on beef. Wish that was the case here. Order today came in at $3.83lb. Talked to the sales rep and they say no signs of slowing down for now. I give, I'm going up on brisket.

Pork actually came down some more. $1.89. That's still high in my book, but better.

cynfulsmokersbbq
04-22-2014, 12:54 PM
Ok,

Anyone have a recipe for Beef Clod or for the Chuck Roll?

Do you smoke it the same as a brisket? What temp do you take it to so that it will pull?
Do you inject, marinade, or give it any juice?

Thanks in advance...

Pyle's BBQ
04-22-2014, 03:21 PM
Cook it like a brisket. It will be like a smoked chuck roast. You can cut it into smaller piece and cut down on your cook time. You may want to put it in a pan to catch the juices for later.

Jeff Therrell
04-23-2014, 11:18 PM
Hello Jeff,

I just paid $2.19 per for butts at my local place. Where are you catching them for less than $2? Im always looking for a better source.

Wayne

I get most of my meat from South Mountain farms in Fallston. Restaurant Depot is a little cheaper than he is.

Jeff Therrell
04-23-2014, 11:25 PM
Ok,

Anyone have a recipe for Beef Clod or for the Chuck Roll?

Do you smoke it the same as a brisket? What temp do you take it to so that it will pull?
Do you inject, marinade, or give it any juice?

Thanks in advance...

I cook a 35# chuck roll every day. I smoke it in a pan with salt and pepper for about 5 hours and then cover the pan with2 layers of plastic wrap and tin foil and finish it in the oven on 200 for 5 more hours and it will be medium rare. It is unreal how good it is, we usually sell out before 5 everyday.
Thanks, Jeff
Sweetfire BBQ

pwa
04-23-2014, 11:25 PM
Just got my last Invoice 3.76/lb I have now choice but raise prices :( if it goes much higher going to stop having it :(

Clint