Why are some beef cuts more expensive than others?

[Rummm]

Question from David.......

During a recent "lab" in advanced foods, we learned about the different
cuts. We also learned that some beef cuts sell for 1$ per pound and other
cuts sell for 7$ per pound. I would love to know the true reason. Ive
eliminated the supply and demand because every cow has the same thing. I was
told, tenderness was a major reason, but i still dont believe this. Can you
inform me of the reasons, or is it just plain human stupidity? thank you.

David, a lot of it 'IS' due to 'supply and demand'.....if Chuck Steak and Filet Mignon were both $1 a pound, what would the consumer buy??? Exactly....Filets!

Your prices must reflect 'wholesale' rather than 'retail', as around here the stores are selling beef anywhere from $4 to $30 a pound.

Ok, back to your question. Yes, every cow does have the same thing, however there are only a 'few' of some things and ' a lot' of other things. For example......One whole cow will give you approx 20 Top Round Steaks, but only 2 Flank Steaks. Thirty Chuck Steaks vs. only four Skirt Steaks. Therefore the abundant steaks are priced lower and the less abundant, hard to find steaks are priced higher.

As far as tenderness goes, that is true to an extent, refer back to my first paragraph. Most meats from the Beef Chuck (forequarter) are considered tough, hence the lower price to move the product. Meat from the Round (hindquarter) are considered a little more tender than the Chuck and will command a higher price. Beef Cuts from the Loin and the Rib are considered the most tender and also the least abundant, which is why these cuts will get the higher price. The Tenderloin, only two to a cow, and the most tender muscle of all, will fetch the highest price.

Hope this answers your question....

[sliding_billy]

Good info.

[flbentrider]

The supply and demand is a major factor. Its not about what the cut of meat is worth, but what consumers are willing to pay.

Before fajitas were "popular", you could get skirt steak for under $2/lb. Now it is $7+/lb.

Why? Because people will pay that for it, I won't.

I use flank steak for fajitas. IMHO better and cheaper.

[Rummm]

The supply and demand is a major factor. Its not about what the cut of meat is worth, but what consumers are willing to pay.

I'm dating myself here  but I can remember when I couldn't get rid of chicken backs, necks or wings. So, I started freezing them in 10 lb bags and selling them to a local restaurant to make soup stock with for 5¢ lb  :'(

Now look at wings...............$3+ lb just before Super Bowl 

[mikecorn.1]

Learned something new today


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[TMB]

Very good info thanks for the post

[Pappymn]

Great information sir!

[TwoPockets]

The supply and demand is a major factor. Its not about what the cut of meat is worth, but what consumers are willing to pay.

I'm dating myself here  but I can remember when I couldn't get rid of chicken backs, necks or wings. So, I started freezing them in 10 lb bags and selling them to a local restaurant to make soup stock with for 5¢ lb  :'(

Now look at wings...............$3+ lb just before Super Bowl 

I used to get them free for bait for my crab traps.

[tatonka3a2]

Another great reason to find a farmer and buy locally!!  I love that we can buy a whole or a half and tell the butcher exactly what cuts we want and pay all the same price/lb for all the cuts.