Many Americans are coping in their own way with the rising cost of beef—and yet they’re mostly unwilling to give up red meat altogether. Even though prices are at an all-time high, with beef and veal costs up 15% in January from a year earlier, US consumers are nonetheless projected in 2026 to eat the most beef per capita in more than 15 years, estimates from the US Department of Agriculture show.
Omaha Steaks, which sells more than 21 million pounds of flash-frozen beef online and in stores every year, says it’s found an innovative way to sell tender beef without breaking the bank for customers. It just rolled out a new product—a USDA-certified tender top sirloin fillet—that by aging for 35 days begins to behave more like a filet mignon. The cost of storing that meat is about 15¢ to 20¢ per pound per month, which adds up; still, by cutting from the animal’s lower back instead of from the tiny, prized sliver of tenderloin just inches away, the company is able to sell a pack of four 6-oz cuts for about $50 less.
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