If you keep an eye on the news, you know that the price of meat has gone up over the past couple of months. Now, Costco, Kroger and other grocery chains have limited the amount of meat you can buy during your grocery run, and Tyson Foods and other processors have cautiously closed plants after COVID-19 cases began popping up. What does that mean for restaurants?
According to a Business Insider report, menu prices at restaurants may be on the rise.
What’s Changing at Your Favorite Restaurant
For restaurants everywhere, food costs have jumped 38%! Beef cuts, like sirloin and ribeye, have raised 87%, while fresh beef patties have gone up about 81%, and pork cuts have risen to 70% higher than typical prices.
The cost of frozen beef and chicken breasts has gone up, too, but not by as much, only 28% and 23%, respectively. Of course, the lift in prices is due to the coronavirus, when some production plants decided to shut down. Even as plants are reopening, many employees are practicing social distancing, which there aren’t as many people on the line as usual. Now, as restaurants open their doors, restaurant owners may have to pay more (and by default, raise their prices) to get meat items back in stock.
Oddly enough, Business Insider reported a drop in bacon prices. It’s time to bring home the bacon and put our bacon recipes to work.
The Good News: You’ve Got Alternatives
Of course, ordering meat at restaurant isn’t the only way to get the fill of your favorite burgers. You can easily make restaurant copycats at home, like a Culver’s Butterburger or KFC’s famous fried chicken.
There are also plant-based alternatives to meat. Next time you’re dining out, look for a Beyond Burger or the Impossible Burger. Both taste pretty close to the real deal! It’s a juicy way to get all the flavor you love without spending the extra money on real beef.
Make Our Best Plant-Based Recipes
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Garden-Fresh Grilled Veggie Pizza
I have four gardens and, between them, I grow a pretty good spread of veggies. I created this loaded-up pizza as a fun summer appetizer using some of my best garden goodies. —Dianna Wara, Washington, Illinois
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Cucumbers with Dill
Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Herbed Feta Dip
Guests can’t get enough of this thick, zesty dip that bursts with fresh Mediterranean flavor. The feta cheese and fresh mint complement each other beautifully, creating the perfect sidekick for crunchy carrots, toasted pita chips, sliced baguettes or any other dipper you fancy.—Rebecca Ray, Chicago, Illinois
Vegetarian Skillet Enchiladas
Whether it's meatless Monday or your family eats vegetarian every day, everyone will be satisfied with these unconventional vegetarian skillet enchiladas. Garnish with the optional toppings or other favorites like tortilla chips and extra shredded cheese. —Taste of Home Test Kitchen
California Quinoa
I’m always changing this salad up. Here I used tomato, zucchini and olives for a Greek-inspired salad. Try adding a few more favorite fresh veggies you know your family will love. —Elizabeth Lubin, Huntington Beach, California
Veggie Fajitas
My husband prefers these to chicken or beef fajitas and I serve them for dinner often. —Sarah Mercer, Wichita, Kansas
Grilled Corn in Husks
If you're new to grilling corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. —Nancy Zimmerman, Cape May Court House, New Jersey
Cauliflower Tabbouleh
This cauliflower tabbouleh recipe is super easy and fast to make. I love that I can offer it to my guests who have special dietary restrictions. —Maiah Miller, Monterey, California
Pesto Vegetable Pizza
My family loves pizza, but we rarely have it delivered since I created this fresh and flavorful version. Always a winner in my house, it is a fast and delicious meal that even my young son looks forward to. --Kate Selner of Lino Lakes, Minnesota.
Garlic-Herb Fried Patty Pan Squash
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. This fried patty pan squash recipe is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
General Tso's Cauliflower
Cauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. This is a fun alternative to the classic chicken dish.—Nick Iverson, Milwaukee, Wisconsin
Homemade Meatless Spaghetti Sauce
When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. —Sondra Bergy, Lowell, Michigan
Ravishing Radish Salad
Here is a recipe that showcases spring veggies in all of their glory. The fresh, crunchy radish salad really complements grilled entrees. —Maggie Ruddy, Altoona, Iowa
Portobello Melts
We're always looking for satisfying vegetarian meals, and this one tops the list. These melts are especially delicious in the summer when we have tons of homegrown tomatoes. —Amy Smalley, Morehead, Kentucky
Garlic Tomato Bruschetta
This appetizer or side dish makes a crispy complement to any Italian entree. I just started with my grandmother's bruschetta recipe and added fresh tomatoes! It's one of the yummiest bruschetta recipes I've found. —Jean Franzoni, Rutland, Vermont
Spinach Blueberry Salad
Blueberries are a fun surprise in this salad. I received the recipe from a co-worker's wife, and it's become one of my favorites. —Heidi Gilleland, Lees Summit, Missouri
Lentil Burritos
I'm constantly trying to incorporate healthy but tasty meals into our menu, and both kids and adults love these mildly spiced burritos that combine filling lentils with crisp zucchini. —Pam Masters, Derby, Kansas
Pepper Ricotta Primavera
Garlic, peppers and herbs top creamy ricotta cheese in this meatless skillet meal you can make in just 20 minutes. —Janet Boulger, Botwood, Newfoundland and Labrador
Spinach Feta Turnovers
These quick and easy turnovers are a favorite with my wife. The refrigerated pizza dough makes preparation a snap! —David Baruch, Weston, Florida
Eggplant Flatbread Pizzas
I'm now a professional chef, but I loved making this recipe for the family on Friday nights as a home cook. We like to shake pizza up with unique, fresh toppings. —Christine Wendland, Browns Mills, New Jersey
Italian Bread Salad with Olives
This quick and flavorful bread salad always gets rave reviews from my friends and family. This panzanella-style dish is a timesaver during the holidays, as it can be made ahead. Just keep the bread cubes separate and add them right before serving. —Angela Spengler, Niceville, Florida
Asparagus Tofu Stir-Fry
With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. —Phyllis Smith, Chimacum, Washington
Layered Veggie Tortellini Salad
Tortellini and a Parmesan dressing give this layered salad an unexpected twist. It's great for a potluck. —Dennis Vitale, New Preston, Connecticut
Fettuccine with Black Bean Sauce
When my husband needed to go on a heart-smart diet, I had to come up with new ways to get more vegetables into our daily menus. This meatless spaghetti sauce is a winner; it's even prettier with spinach fettuccine. —Marianne Neuman, East Troy, Wisconsin
Four-Berry Spinach Salad
Nature's candy abounds in the berry-filled salad. Its slightly tart dressing contrasts deliciously with sweet in-season fruit. —Betty Lise Anderson, Gahanna, Ohio
Black Bean Burritos
My neighbor and I discovered these delicious low-fat burritos a few years ago. On nights my husband or I have a meeting, we can have a satisfying supper on the table in minutes. —Angela Studebaker, Goshen, Indiana
Nutty Cheese Tortellini
I like to plant Italian flat-leaf parsley in a long terra-cotta planter so I always have some on hand. It adds bright, fresh flavor to this pasta dish. —Barbara Penatzer, Vestal, New York
Vegan Quinoa Salad
Toasting the grain before it simmers isn't essential, but it does add a pleasant nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Skillet Mac & Cheese
This super creamy mac 'n' cheese is so simple it seems almost too easy! Kids really go for the rich cheese flavor, but I've never met an adult who didn't love it too. —Ann Bowers, Rockport, Texas
Penne with Veggies and Black Beans
Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty pasta dish puts your garden harvest to good use. For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce. —Vickie Spoerle, Indianapolis, Indiana
Grilled Veggie Pizza
I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. —Susan Marshall, Colorado Springs, Colorado
Hearty Asian Lettuce Salad
This meatless version of your favorite restaurant salad packs 13 grams of protein per serving and is bursting with juicy flavor. It's a brilliant choice for lunch or a busy-day dinner. —Taste of Home Test Kitchen
Fresh Corn and Tomato Fettuccini
This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. —Angela Spengler, Tampa, Florida
Creamy Pasta Primavera
When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. —Darlene Brenden, Salem, Oregon
Chili-Lime Mushroom Tacos
I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty. —Greg Fontenot, The Woodlands, Texas
Ricotta, Tomato & Corn Pasta
I love to make healthy meals with produce from my latest farmers market trip. This pasta takes just 30 minutes from pantry to dinner table. You can easily make it a meat entree by adding cooked, shredded chicken. —Jerilyn Korver, Bellflower, California
Grilled Garden Veggie Pizza
Pile on the veggies—this crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes. —Diane Halferty, Corpus Christi, Texas
Vegetarian Pad Thai
This is a simple pad thai loaded with crisp vegetables and zesty flavor. It’s quick, simple, and fresh-tasting. —Colleen Doucette, Truro, Nova Scotia
Veggie-Cashew Stir-Fry
Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies has always been a struggle until I whipped up this stir-fry one night. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman, Ashland, Ohio
Zucchini Crust Pizza
My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. —Ruth Denomme, Englehart, Ontario
The post Meat Costs Are Rising—and That Could Mean Higher Prices at Restaurants appeared first on Taste of Home.
Laurie Dixon