Butter’s BBQ, a family‑run barbecue joint in Sinton, Texas, announced this week that it will no longer serve brisket as a standard menu item. The decision comes after five years of battling steep price hikes in beef, culminating in an almost $1‑per‑pound increase that the owner says makes the traditional cut financially unsustainable.
Owner explains the crunch
“We’ve been dealing with the price hikes, specifically in beef and brisket, for the better part of five years,” said Andrew Soto, the restaurant’s owner and operator. Soto noted that while beef prices have fluctuated, the last eight months to a year have seen a rapid climb that outpaced the restaurant’s ability to absorb the cost.
When the shop tried to raise prices and reduce the amount of brisket cooked, foot traffic and sales dropped, prompting Soto to reevaluate the menu. “The straw that broke the camel’s back was last week when my food rep told me brisket had gone up again,” he said, adding that the increase, though seemingly small, adds up when purchasing hundreds of pounds at a time.
Economic backdrop
According to the USDA Economic Research Service, beef and veal prices were 5.9% higher in August 2026 than a year earlier, with an overall forecast of a 9.4% rise for the year. The National Cattlemen’s Beef Association was contacted for comment but did not respond.
Soto described the situation as a gamble: paying steep prices for brisket without certainty that the quantity purchased would sell. “It was a hard one, but I made the decision to pull our brisket from the menu completely,” he said.
New menu strategy
Butter’s BBQ is experimenting with beef cheek as a substitute and is emphasizing pork options such as ribs and sausage. The restaurant will still offer brisket through an online pre‑order system, allowing customers to order and pay in advance, but it will no longer appear on the everyday menu.
“We’re just trying to protect our business and our livelihood,” Soto emphasized, urging the community to continue supporting the restaurant. “Please come and support us. We still have some really good barbecue, despite not having the brisket on our menu.”
Community reaction
Local patrons expressed mixed feelings on the restaurant’s Facebook post announcing the change. Some lamented the loss of a Texas staple, suggesting the shop raise prices instead. Others offered encouragement, cheering the shift toward pork and even proposing new menu ideas like smoked pork steaks.
“Bring on the pork!” one commenter wrote, while another suggested, “I’d love to see some smoked pork steaks. That could be an affordable alternative to add to the menu.”
Butter’s BBQ remains a fixture in Sinton’s dining scene, and Soto hopes the new approach will keep the business thriving amid a challenging national beef market.
Original reporting: Fox News (HLL/CB) — read the source article.
