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Are falling beef prices giving Dayton-area diners more and cheaper options?
Take a look at this this “hot-off-the-presses” Nation’s Restaurant News article headlined “Falling beef prices help operators grow steak offerings”.
I had heard rumblings of this a few months ago when I was working on a story on less-expensive cuts of beef. The recession is prompting more grocery store shoppers to buy cheaper cuts while leaving the T-bones, New York strips and beef tenderloins to sit in the meat case.
Here’s an excerpt from the NRN story:
The prices of some premium cuts of beef have fallen to their lowest levels in years as demand for those cuts has slowed, allowing restaurateurs to expand their steak selections and offer them at better prices to cash-strapped consumers.
According to CattleFax, a Centennial-based market analyst firm for the cattle and beef industry, the wholesale prices for some Choice rib cuts and strip loin subprimals in February were at the lowest they had been since 2002. In addition, an increase in the amount of USDA Choice-grade meat available also has put downward pressure on prices. …
In contrast to premium beef, demand for ground beef remains robust, and so does its price.
Any signs this is happening in restaurants around Dayton?
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By Jason
March 19, 2009 4:04 PM | Link to this
Shellymoe hit it right on the head. I never get why restuarants try to make a profit off the people who eat the food they cook.
By flipper
March 16, 2009 12:58 PM | Link to this
You go, shellymoe. They will probably be asking for bailout money soon.
By shellymoe
March 16, 2009 12:37 PM | Link to this
Even if beef dropped to 10 cents a pound, Dayton restaurants wouldn’t cut prices or give us deals. They would see it as a well-needed profit to make up for the folks who aren’t eating out during these times.