It used to be a very cheap cut. A packer brisket used to run $25-30 for a 15lb cut. That same thing can run $100 or more depending on where the beef comes from, now. And that is for select or choice grades. Prime runs $130 or more.

Combine that with the fact that every clown with a smoker thinks they're a gourmet chef that deserves $20/lb for brisket and here we are I guess.

[–] PaulSmackage@hexbear.net 14 points 5 days ago

I knew things were going sideways when oxtail started to go up in price.

[–] TreadOnMe@hexbear.net 9 points 4 days ago (1 children)

The problem is that poor chefs looking to make money get really good at cooking cheap cuts of meat, which then increases the price because more people are buying it, so it is no longer cheap. Same thing happened with lobster.

[–] BanMeFromPosting@hexbear.net 2 points 4 days ago

What happened with lobster was more a result of canning and marketing. Suddenly you could move lobster far inland, it got marketed and sold and became fancy food

[–] segfault11@hexbear.net 8 points 4 days ago

i'm glad beans and tofu will never be trendy