Texas BBQ Joint Removes Brisket from Menu Amid Soaring Beef Prices

A Texas barbecue restaurant has removed brisket from its standard menu due to escalating beef prices. Andrew Soto, owner of Butter's BBQ in Sinton, Texas, stated that the decision was driven by a nearly five-year trend of rising beef costs, which have become unsustainable for the business.

Soto explained that while prices have fluctuated over the past five years, they have significantly increased in the last eight months to a year. The situation reached a critical point when a food representative informed him of another price increase, nearly $1 per pound for brisket. This latest jump, combined with previous hikes, made it too costly to maintain the item as a regular menu offering.

Attempting to mitigate the impact, the restaurant had previously adjusted its prices and reduced the amount of brisket cooked, but this led to a decline in customer traffic and sales. Soto described the cost of brisket as a "gamble," making it difficult to purchase large quantities without assurance of sales.

According to the USDA's Economic Research Service, beef and veal prices saw a 5.9% increase in August 2026 compared to August 2025, with a full-year projection of a 9.4% increase. In response to these economic pressures, Butter's BBQ is exploring alternatives such as beef cheek and is encouraging customers to choose pork ribs and sausage.

Soto clarified that brisket will still be available through an online pre-order system, requiring advance payment. This allows the restaurant to manage inventory and costs more effectively while still catering to customers who specifically want the popular cut. He acknowledged the significance of brisket in Texas barbecue culture and expressed hope for customer understanding.

A Facebook post from Butter's BBQ stated that brisket accounted for over 70% of their total grocery expenses, making the current business model untenable. The post also included comments from the community, with some suggesting price increases as an alternative to menu removal, while others offered support for alternative pork dishes.

Soto emphasized that the decision was made to protect the business's livelihood and assured customers that the restaurant continues to offer other barbecue options. He encouraged patrons to visit and support the establishment despite the absence of brisket from the daily menu.