Butter's BBQ, a Texas barbecue restaurant located in Sinton, has removed brisket from its standard menu due to rapidly rising beef prices, according to owner Andrew Soto. Soto explained that the restaurant has faced beef and brisket price hikes for approximately five years, with the most significant increases occurring over the past eight to twelve months. The latest price jump was nearly $1 per pound, which significantly impacts costs when purchasing hundreds of pounds at a time [1].
The USDA's Economic Research Service reported that beef and veal prices were 5.9% higher in August 2026 compared to August 2025, and total prices are expected to rise 9.4% in 2026, with a forecast interval of 7.4% to 11.6% [1]. Soto noted that previous attempts to adjust menu prices and reduce brisket production led to decreased foot traffic and sales. The unpredictability of demand in a small town made it too risky to continue offering brisket as a regular menu item [1].
To adapt, Butter's BBQ is experimenting with alternatives such as beef cheek and is shifting its focus to pork products like ribs and sausage. Brisket will still be available through an online pre-order system, allowing customers to order and pay in advance, but it will no longer be part of the everyday menu [1]. Soto emphasized the significance of brisket in Texas barbecue culture and acknowledged the difficulty of the decision, stating, "We're just trying to protect our business and our livelihood" [1].
A Facebook post from the restaurant revealed that brisket had accounted for over 70% of their total grocery costs, making the previous business model unsustainable. Community reactions included shock and concern that not selling brisket could hurt the business, highlighting the importance of brisket to local customers [1].
CONCLUSION
Butter's BBQ's decision to remove brisket from its standard menu underscores the significant impact of rising beef prices on small businesses. With beef costs expected to continue climbing, the restaurant is adapting by focusing on alternative menu items and implementing a pre-order system for brisket. The move reflects broader challenges facing the food service industry amid ongoing inflation in meat prices.