$21.99-a-pound ribeye and $6.49 ground chuck are raising the cost of summer cookouts, prompting butchers and consumer experts to urge cheaper grilling options.
Chicken and ribs were highlighted as lower-cost choices, with one butcher saying wings and breast can feed people for under $5 a person and a whole chicken can save about 20% versus pre-cut pieces.
Ground turkey and pork are running about 30% less per pound than beef, while shoppers can also stretch burger meat with breadcrumbs or vegetables.
Sale-first meal planning and freezing holiday deals for later cookouts were recommended as the main strategy for keeping Memorial Day and July 4 grilling budgets in check.
As beef prices soar and chicken faces uncertainty, what is the future of the American summer cookout?
How do Texas droughts and global energy prices end up raising the cost of your backyard barbecue?
With cattle herds at a 75-year low, are record-high beef prices the new normal for American consumers?