Consumers Beef Over Meat Prices (Ranchers love Atkins)

cbs ^ | 11-7-03

[steppenwolffe]

At Gorat's Steakhouse in Omaha, Nebraska, they've had to do something they don't like to do -- raise the price of a steak dinner three times since spring.

"I hate it, because you know, I want the average family to be able to come in and enjoy a meal. But, the way it's going, it's tough on them," says Louis Gorat, the owner.

Beef prices already at record highs are still on the rise, selling for 30 to 40 percent more than this time last year due to increased consumer demand and supply shortages, reports CBS News Correspondent Cynthia Bowers.

After a number of lean years, the beef industry finally has what it wants. Thanks to popular diets like Atkins and South Beach, Americans finally feel like its OK to eat meat again. The only thing is, they may no longer be able to afford it.

For cattlemen like Bill Rhea, it's a time of contradictions. "People don’t know how to react, don’t know what to do," he says.

With a ban on imports from Canada due to the mad cow scare, he's finally making good money on his stock. But he worries about a possible backlash.

"It's like anything else, we're gonna price ourselves out of the market," Rhea says. "We're going to run up against a price wall where the consumer says 'Hey, I can't afford this.'"

Bill Barnhisel thinks he's already hitting that wall at his Chicago meat market, where prices are forcing customers to make a choice.

"I think people are buying, maybe shying away from some of the more expensive cuts, maybe buying a lesser cut," says Barnhisel. "So instead of having a steak, maybe they're making a taco one night, or making some hamburgers or something."

You may want to keep those meatloaf recipes handy, because prices are likely to be something to beef about for some time to come.

[Huck]

I have definitely downgraded the cuts I buy, in part because I am eating meat much more often (atkins.) I used to buy the occasional ribeye for the grill. Now I regularly buy chuck, which is 1/4 the price, and to tell you the truth, tastes pretty darn delicious. I hardly ever eat out.

[Poohbah]

But how much chuck steak could a steak chuck chuck if a steak chuck could chuck steak?

[Brian S]

A local news report I watched just this evening claim another 75-100% increase in beef prices by next summer.

Of course as demand shifts to poultry and pork, we can expect increases there also.

[Huck]

Well, it's 3.29/lb, so do the math.

[hispanarepublicana]

Now I regularly buy chuck, which is 1/4 the price

In a crockpot/slowcooker, stack: 1 boneless chuck roast, rubbed down with 1 package taco seasoning
1 chopped onion
1 cup dry pinto beans
1 can RoTel Tomatoes
1 can chopped green chilies
1 cup water
Cover and cook on low for 8-10 hours. DO NOT STIR. DO NOT UNCOVER. After 10 hours, drain off excess liquid. Using 2 large meatforks, shred meat and bean mixture. Stir mixture until thoroughly mixed. Serve on flour tortillas with choices of cheese, sour cream, etc.

This is also a good thing to cook during major FR moments (2000 post-election crisis, 9-11, etc.)

[GeronL]

Is that a Javelina?

[GeronL]

but chuck steaks can't chuck steaks, cuz they be dead

[GeronL]

poor chuck

[Huck]

It's a woodchuck. My wife LOVES this little guys.

[Huck]

Chuck em if they can't take a joke.

[Poohbah]

Up chuck! Up chuck!

[GeronL]

Woody the Woodchuck and his big blue truck, lets all sing the woodchuck song!! /kidding

[Huck]

Click Here

[HiTech RedNeck]

Hey You!

[Iowa Granny]

Are RoTelTomatoes a brand, or is it a special treatment of the tomatoes?

Another question. Wouldn't it be okay to prepare this without the beans? (Adkins, you know?)

[RayChuang88]

Yummy! :-)

I'll keep this recipe on file so I can cook it.

[Constitutional_Republican]

RoTel is a brand of tomatoes that are spiced up with Jalapeno chilis. It is widely available in Texas but I don't know if it is country wide. Regular tomatoes should work if you don't like it spicey.

As a side note there is a band called Rotel and the Hot Tomatoes.

[SWake]

You know, if this keeps up, JimRob is going to have to create a "recipe exchange" section of FR.

Of course, the big question of the day is "How many carbs?"

[SwinneySwitch]

My sister shoots them with her trusty .22!