Full Breakdown
Texas BBQ Joint Pulls Brisket as Beef Prices Surge
By Drooid · · How we work
Core Event
Butter's BBQ, a family-run barbecue restaurant in Sinton, Texas, announced that it will no longer feature brisket as a regular menu item. Owner-operator Andrew Soto said the decision was driven by “the steep prices for brisket” that made it impossible to purchase the cuts in quantities needed for daily service. While the restaurant will still offer brisket through a pre-order system, it is being removed from the everyday lineup in favor of pork ribs, sausage and experimental cuts such as beef cheek.
Background & Context
The Texas barbecue market has felt the impact of a prolonged rise in beef costs. Data from the USDA’s Economic Research Service indicate that beef and veal prices were roughly 6 % higher in the latest August compared with the previous year, and overall beef prices are projected to increase about 9.4 % in the current year, with a forecast interval of 7.4 % to 11.6 %. Soto estimates brisket accounts for over 70 % of the restaurant’s total grocery costs, underscoring the financial pressure on small-town eateries.
Data & Statistics
- Beef and veal price increase: ~5.9 % year-over-year (USDA).
- Projected annual beef price rise: 9.4 % (forecast range 7.4 %–11.6 %).
- Brisket share of Butter’s BBQ grocery expenses: >70 %.
- Reported price jump for brisket: nearly $1 per pound (owner’s food-rep).
Verbatim Quotes
- “We've been dealing with the price hikes, specifically in beef and briskets, for the better part of, I would say, five years,” — Andrew Soto, the owner and operator of Butter's BBQ
- “I guess the straw that broke the camel's back was last week. I was talking to one of my food reps, and he informed me that brisket had once again gone up in price,” — Andrew Soto, the owner and operator of Butter's BBQ
- “It was a hard one, but I made the decision to pull our brisket from the menu completely,” — Andrew Soto, the owner and operator of Butter's BBQ
- “We're in Texas. It's a big deal,” — Andrew Soto, the owner and operator of Butter's BBQ
What’s Next
Butter’s BBQ will launch an online pre-order platform that allows customers to purchase brisket in advance and pay ahead of time. The restaurant is shifting promotional focus to pork-based items and experimenting with alternative beef cuts to retain a varied menu while protecting its bottom line. Soto urges patrons to continue supporting the establishment despite the menu change.
