I can't help but wonder if there isn't some other supply/demand thing going on as well. Like that brisket for BBQ has become all the rage, even out here in California, where it never sold well before. Suddenly, I have been hearing and reading folks out here all talking about you can tell a good BBQ place by it's brisket, I love brisket, brisket is BBQ etc... I notice that chuck and sirloin remain pretty stable in price and availability
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."