So, here's the beef: those nice, juicy ribeyes and New York strips are costing more.
At Bolner's Meat Market, 2900 S. Flores, manager Joe Doria is doing his best to manage rising wholesale prices on their premium cuts. For T-Bone steaks, he's paying his supplier $1.50 more per pound now than just three weeks ago.
"We try to absorb as much as we can, so we don't have to pass along severely to our customers," Doria said. "That being said, there's just some items we're going to have to go up on."
Prices have been trending up for the past two years. Blame it on the drought, though the weekend rains should soon give cattle something to graze on. Global demand, the overall economy and diesel prices have contributed to a cattle shortage, too. Cattle inventories are at a 60-year low.
Wholesale prices are in record territory and are likely to hit supermarket meat cases this summer.
Beefed up prices are hitting restaurants, too.
At The Smoke House, 3306 Roland, the brisket was cooking for a hungry lunch crowd. But ribs are off the menu.
"Our short ribs have gone sky high," Limon said. "We just took them off the menu because they were going to be $18 to $20 a pound."
Limon said he had to raise menu prices a few months ago, and does not intend to do it again. He knows customers have their limits.
"We'll try to stay as low as we can as long as we can," he said.
There is always chicken, but poultry prices are up, too.