Beef prices have reached record highs ahead of this year’s Father’s Day backyard cookout celebration. Prices have climbed heading into summer, driven by the smallest U.S. cattle herd in 75 years and consumer demand that remains strong.
Grilling on a Budget
The good news is that the cuts worth knowing this Sunday cost significantly less than a ribeye and cook just as well over fire. All-fresh beef hit a record high at $9.64 per pound in April 2026, up 13% from the same month last year, with the national average for uncooked steaks at $12.80 per pound as of May 2026.
Grillers aren’t abandoning beef; they’re moving to cuts that cost less and cook just as well over fire: flank, sirloin, flatiron, and tri-tip. Flank steak earns its place as a long, lean cut from the cow’s abdominal muscles, known for its pronounced grain and deep beef flavor.
Grilling Tips
For flank steak, an acid-forward marinade is recommended, and the steak should be grilled over high, direct heat for four to five minutes per side. Resting the steak off the heat for at least five minutes before slicing is crucial for tender results.
Flatiron is another cut that doesn’t require a marinade due to its marbling, which bastes the meat from within as it cooks. It should be grilled over high, direct heat for three to four minutes per side. Sirloin sits between the budget and premium tiers in both price and profile, and it has less fat than a ribeye, more tenderness than flank, and a familiar enough name that it won’t raise eyebrows at the table.
Tri-tip is a thicker and meatier cut that holds up to a longer cook, and it can be smoked low and slow in place of brisket, delivering comparable richness at a fraction of the cost. The reverse sear is the method that gets the most out of the cut, starting it on the indirect side of a two-zone fire and then searing it over the hot side.
Original reporting: KTBS 3 (Shreveport) — read the source article.
