Central Oregon holiday menus may be impacted as U.S. herd shrinks and costs rise
Claire Elmer
(Update: adding video, interview with local butcher)
REDMOND, Ore. (KTVZ) — As Central Oregonians gear up for holiday gatherings, many are facing tighter budgets. And as the cost of groceries — especially meat — continues to climb, many are forced to rethink what will be on the table this year.
Federal data shows beef prices have surged more than 50% since 2020. This year alone has seen a roughly 14% jump. The result is slimmer supplies and tougher choices for both consumers and local suppliers.
At Cinder Butte Meat Company in Redmond, owner Brian Johnson says the ripple effects of supply cuts across the Northwest are impacting his family-owned business.
“We have vendors and processors all over the Northwest that we rely on to give us our product. And their supply has been cut. Therefore, the prices have gone up,” Johnson explained to us Thursday.
“We have regular customers expecting the regular products they’ve been buying for years — and suddenly they’re asking, ‘Where are they?’” he added. “We can’t supply them because our suppliers can’t get them. And when we do have them, of course, the price has gone up.”
Cuts that might have sold for $9 a pound last year are now closer to $14 — and that’s if stores can get them at all.
Industry experts point to several factors driving the surge. The U.S. cattle herd is now the smallest it’s been in more than 70 years, persistent drought has strained grazing lands, and higher costs for fuel and feed are squeezing ranchers. On top of that, tariffs have increased the price of some imports.
“We’ve had a number of people who just didn’t buy cattle this year because the prices to purchase or the availability wasn’t there at all,” Johnson said. “Increased costs in farming, ranching, fuel — everything. And I don’t know that there’s an end in sight. We’re not seeing costs go down at all.”
Despite rising expenses, Johnson says his shop remains committed to offering high-quality, locally sourced meats. That’s a big reason why his customers are sticking with him.
“We’ve never wanted to lower our standards and supply people with something inferior just to save a few dollars,” he said. “We’ve always kept our standards high, and that’s what we aim to do this holiday season as well.”
For those preparing holiday meals under these new price pressures, planning ahead is more important than ever. Johnson recommends placing meat orders early to ensure availability. You can also consider less expensive cuts or alternative proteins, and contact local butchers to compare prices.
Whether it’s beef for a centerpiece roast or more modest fare, Central Oregonians may need creativity and flexibility to keep traditions alive — without breaking the bank.