With US beef prices soaring to record highs, you might think that South Dakota cattle rancher Eric Gropper would be celebrating.
Yet while the cost of the meat in US supermarkets is now 12% higher than it was a year ago, a rise more than three times the rate of general inflation, Gropper says that he and all the other beef farmers aren’t making any more profit than usual.
For ground meat, I’ve been going with pork, chicken, and turkey. You don’t even have to drain them after browning usually (more so the poultry, though I’ve found ground pork is much leaner than beef, too). Price-wise they’ve all been creeping up and pork isn’t that far behind beef (even saw a few times where the pork was the same price as the beef) but chicken/turkey are usually a few bucks cheaper per package.
My wife and I cut way back on red meat a few years ago, on doctors’ recommendations. So yeah, we use a lot of ground turkey and chicken.