Metzger shares tips on buying beef in the middle of rising prices

Myrtle Beach, SC (WPDE) – The beef price in the USA varies depending on the cut and grade, but has increased general value in recent years.

In January alone, prices rose by five and a half percent after the latest consumer price index.

The USDA reports that the beef prices for grass have increased due to the low cattle inventory and the ongoing high demand.

In the South Carolina Gras Fed report for February 2025, it says between:

• 27 and $ 33 per pound for Filet Mignon
• 19.75 to 23 US dollars for a pound of New York stripes
• 19 to 28 US dollars for Ribeye
• 14 to 17 US dollars for Sirloin
• and 8.25 to 12 US dollars for beef meat

How can you get the most for your money when buying beef?

RECOMMENDED: High -flying egg prices make some sizes shocked from the area from the area.

A local butcher has some trade tricks so that you can still repair your beef without breaking the bank.

The manager at New York's Butcher Shop in Myrtle Beach, Alex Rodgers, has been in the food industry for 15 years.

“I saw that things like flank steak and ringing of the flank steak and ringing and things of this kind of pennies to the dollar to dollar per pound, which is astronomical at that time,” said Rodgers.

The key to get the greatest value for your dollar is to buy large meat cuts, according to him.

Your local butcher can cut something like a chuck role that can provide protein for stew, burger and even steaks.

“If you buy beef, just be ready to buy mass,” said Rodgers.

He added: “Why search for this daily bargain if you can come to your butcher, we will put together something for you. If we don't have anything yet, you get exactly what you want for 9 times from ten at a better price.

During the great recession of 2008, cheaper meat cuts such as clothes hangers and flank steaks became popular due to their affordability, which led to their prizes rising too.

Rodgers has two more steak suggestions, of which they may not have heard that they are more affordable and still more delicious.

“What you call a Chuck -ye steak that is very comparable to a Ribeye. In fact, it's the next cut. Your Ribeye would be the next limit of this chuck role. Many people call it a del monico, but it resembles a Ribeye and it is a third of the price you can get, ”said Rodgers.

His other recommendation is a denver steak.

“The Denver Steak, you can grill it. It is a slimmer piece of meat that has a lot of marble in the shoulder because it has a crazy amount of natural taste. So it is a great cut on meat to add something like a lover or New Yorker strip, ”said Rodgers.

Trying: Deaths of Gene Hackman, Woman and Dog were ruled as “suspicious” as a search command

Another option for purchase in large quantities is to buy from a local farmer.

Randy Carpenter lifts very natural grass meat in Loris.

He says his cows cost $ 6 per pound for the hanging weight and most of his cows weigh around 550 pounds.

That's 3,300 US dollars, but you can share them up to four options with friends and family and have enough meat to fill most deep freezers.

If you want to buy one from Randy, it can be reached under 910-269-7717.

According to the National Cattlemen's Beef Association, USDA all-Fresh beef prices are expected to expect an average of $ 8.25 per pound per pound this year, which increases compared to $ 8.01 in 2024.