by Abigail Celoria | Sep 4, 2025 | Buzz, September 2025
Carnivores, brace yourselves—beef prices are spiking.
If your last grocery run gave you sticker shock, you’re not alone. Egg prices may have cooled down, but now a cookout classic is starting a similar climb in cost.
The U.S. Bureau of Labor Statistics is reporting record highs on the price of beef. The MVP of outdoor summer gathering and the upcoming soup season rang in at around $6.50 per pound last month—a 12.2% jump from the same time a year ago. And for the steak lovers? A USDA-choice sirloin costs $13.55 per pound on average. That’s an even bigger increase—15.6%—from last year.
Of course, this month’s numbers are still in the works, but things aren’t looking up (read: Prices aren’t going down). The USDA forecasts beef and veal prices could keep climbing this year and next. But what’s driving the spike?
The supply-and-demand squeeze isn’t new—the cattle market swings in price range normally. But since 2019, the industry has been stuck in shrink mode and herds are now the leanest they’ve been in decades. The USDA estimates currently only 28.7 million beef cattle on U.S. farms—the smallest headcount since the 1960s. Add in drought, pricey feed and fewer cows being bred, and it’s clear a rebound won’t come quick.
Even imports—the backup plan for America’s beefy tendencies—might not be enough to keep Raleigh’s grills sizzling. For one, tariffs could impact how much meat makes its way to local shelves. Per USDA, imported beef from Brazil fell around 100 million pounds month over month starting in May. And while they’ve been our go-to foreign supplier, a steep 76.4% tariff makes it tough for them to keep pace.
To make matters worse, the heifer’s version of avian flu, the New World screwworm, is quickly spreading to a degree of concern. An outbreak in Central America and Mexico has the livestock trade along the southern border on lockdown, with no sure end in sight.
It’s not the prettiest picture for carnivores. It’ll take some time—possibly until 2033—before the market expands again. It may take hunting out deals, phoning a few local butchers or even swapping out that burger for chicken—at least until prices cool off.
by Paige Luck | Mar 31, 2016 | April 2016, Eat
Want to cook more vegetarian dishes, but miss that meaty flavor? Mushrooms pack a powerful umami-filled punch to vegetarian dishes and enhance meat dishes.
The Japanese term “umami” means ‘savory taste.’ Mushrooms have it in spades; use them in any dish you want to add a savory, brothy depth of flavor.
In the past 15 years, mushrooms have emerged as a specialty crop in North Carolina. Shiitakes, a mushroom prized for its especially meaty flavor, are grown on oak tree logs. In the recipe below, use any mix of mushrooms. Weaning off meat? Go for shiitakes!
The walnuts push these “burgers” into meal status, rich and filling. Or consider them for a hearty appetizer. Just make the patties smaller. Serve them with rice and a side of steamed, buttered green beans for a hearty vegetarian meal.
Mushroom Walnut Patties
Servings: 2 patties per serving,
4 servings
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients:
• ½ cup rolled oats
• 5 ounces shiitake mushrooms
• 5 ounces baby Portobello mushrooms
• 3 garlic cloves
• ½ small onion
• 1 stalk celery
• 4 Tablespoon olive oil, divided
• 1 cup walnuts, toasted and chopped
• 2 eggs, lightly beaten
• ½ teaspoon dried thyme
• 1 ¼ teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoon Worcestershire sauce
• ½ cup panko bread crumbs
In a food processor, grind the oats until finely chopped. Remove to a medium size bowl. Finely chop the mushrooms, garlic, onion and celery in the processor. Place a skillet over medium high heat. Add 1 tablespoon olive oil and mushroom mixture. Sauté for 3 minutes or until moist and fragrant. Place in the bowl with the oats. Add walnuts, thyme, Worcestershire sauce, salt and pepper. Mix well. Add the beaten eggs and stir to mix.
Place the bread crumbs onto a plate. Wipe out the skillet. Return to medium heat. Add 2 tablespoons olive oil. Form a palm full of the mushroom mixture into a loose patty and drop it into the bread crumbs. Coat the patty with bread crumbs and gently knock off any excess. Place the patties in the skillet as you form them, pressing down slightly to make the patty about ½-inch thick. Cook patties for 3 to 4 minutes and then flip. Cook for 3 to 4 minutes on the other side until patties are golden brown and firm. To cook the remaining patties, add 2 tablespoon olive oil and repeat.
