Summer grilling is looking a little different this year, according to butcher Michael Saperstein, co-owner of Sunshine Provisions in South Florida. Instead of selling thick-cut sirloin steaks, he’s mostly hocking ground beef and value cuts. With grocery prices sky-high (and set to keep rising thanks to unpredictable tariffs, shipping delays and supply chain gaps), shoppers are rethinking their meat purchases in real time — trading down, buying less or skipping meat altogether.
HuffPost spoke with butchers and meat experts about what’s flying off the shelves, what’s collecting dust and what it all says about the state of the economy.
What’s selling?
A heavy rotation of chicken thighs and ground beef at my dinner table has had my family begging for an alternative (any alternative) protein — and it turns out we’re not alone.
Now that ribeyes are off the table (financially speaking), Saperstein said, shoppers are getting creative and asking what else they can throw on the grill that won’t wreck their grocery bill.
“With high beef prices, we are seeing more demand for pork, chicken and beef off-cuts like roasts,” explained Saperstein. “Chicken in general is getting extra menu placements; our most popular offerings are airline breast, boneless half chickens, skin-on boneless thighs and leg quarters.”
Instead of classic steakhouse cuts like ribeyes or strip loins, shoppers are gravitating toward lesser-known (and more affordable) options like Denver steak — a marbled cut from the chuck that’s tender, flavorful and far cheaper than a strip steak. Sausages, meatballs and pork loin chops are also seeing a spike in popularity.
“Some of our customers are more price conscious, and we have seen a rise in the popularity of lesser-known cuts of steaks, poultry and pork,” said Rusty Bowers, owner and master butcher of Pine Street Market in Decatur, Georgia. “Some customers are asking for Denver steak and chuck ribeye over New York strip which are more economical.”
Ground beef, another budget-friendly staple, is also experiencing a surge in popularity. “On the ground beef front, what’s interesting is that meat grinds, both online and in traditional grocery stores, are up year over year,” said Reba Hatcher, chief commercial officer for ButcherBox. “Typically, when we see consumer confidence goes down and price index and inflation is high, consumers turn to grinds, so we’re seeing that now. Grind is thriving.”
But despite the lower price points, the mood isn’t one of pure austerity. In fact, shoppers seem to be reaching for what Bowers calls “comfort-first” foods — cuts with lots of flavor, fat and familiarity.
“We have seen a rise in various comfort foods like our Bolognese blend, pancetta and guanciale,” he said. “We are also seeing a rise of sales for comfort foods like our pork and beef meatballs and bone broth.”
istetiana via Getty Images
Conveniently for hamburger season, ground beef is a top seller among affordable meat options.
What’s not selling?
Clocking in at around $20 to $35 a pound, it’s no surprise that butchers are having a hard time moving New York strips and ribeyes, once the darlings of summer grilling season.
“Choice grade N.Y. strips and ribeyes are really slow,” said Saperstein. “They’re almost the same price as prime right now, so users have switched to prime for the value or went to no roll or imported meats to pay the cheaper price.”
In fact, some of the most traditional — and celebratory — cuts are getting left behind. Bowers has seen a notable drop in demand for dinner table centerpieces.
“We have seen a decline in larger roasts and especially Easter centerpieces,” he said. “Several customers let us know that they were not feeling festive and were forgoing their yearly Easter celebration. They were shopping as though it were a regular weekend.”
In short, what used to be grill-side staples have become splurges. When prices spike, shoppers aren’t just trading down — they’re trading out, making space for smaller, simpler meals that won’t derail their grocery budgets.
What it means.
When everyday groceries — especially staples like meat — start slipping out of reach for middle-class shoppers, it’s not exactly a sign of a strong economy. And while we may not be in a formal recession (yet), the butcher counter is already telling a quieter story: People are learning to make do with less.
“I believe more people are cooking at home and not going out as much and are worried about current affairs and uncertain about the future,” Bowers said.
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That anxiety shows up in the cuts people choose, the meals they plan, and what they’re willing — or no longer willing — to spend on dinner. It’s not just about saving money. It’s about safety, control, and small comforts that still feel within reach.
Forget the stock market — if you really want to know how people are doing, ask their butcher.