BBQ costs more than ever, brisket prices keep climbing, and restaurants are being forced to make some brutal decisions.

In this episode of Smokeless, we revisit two of our clearest conversations on the beef crisis to understand why BBQ costs so damn much now.

First, Bill Bullard from R-CALF USA explains why he believes the beef market is broken — from packer power and imported beef to country of origin labeling and why cheaper imports don’t always mean cheaper prices for restaurants or customers.

Then Lance Zimmerman from Rabobank gives a different reality check: beef demand is still incredibly strong, quality is higher than ever, and barbecue restaurants are stuck trying to serve premium brisket in a world where the math keeps getting harder.

If you’ve ever wondered why BBQ plates are getting more expensive, why brisket prices keep climbing, or why more barbecue joints are struggling to survive, this episode digs into the forces behind it.

Featuring clips from our conversations with:

Bill Bullard, CEO of R-CALF USA

Lance Zimmerman, Senior Beef and Animal Protein Analyst at Rabobank

Subscribe for more honest conversations about BBQ, restaurants, pitmasters, beef prices, and the future of barbecue.

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