Latest news with #HamburgerAmerica
Yahoo
09-07-2025
- Business
- Yahoo
Beef prices in the U.S. are searingly high. Here's why.
Soaring U.S. beef prices are hitting consumers in the wallet and raising costs for restaurants. "Anybody should be able to afford a burger," said Andrew Schnipper, a managing partner at Hamburger America in New York City. "It's never been an expensive item historically." Yet the restaurant may be forced to raise the price of its burgers, which start at $7.50. "We're very focused on trying to charge the least amount we feel comfortable doing," he added. "But obviously, if prices go up we have to raise prices." The cost of beef reached $5.98 per pound in May, according to Federal Reserve data — the highest since the Department of Labor started tracking beef prices in the 1980s. That rise hasn't come overnight. Ground beef costs have increased 45% over the last 10 years, compared with roughly 30% for the overall Consumer Price Index. Overall food prices have eased since surging during the pandemic, although they're still up nearly 17% since 2022, according to the CBS News price tracker. That means a grocery bill that cost $100 back then would cost around $116.85 as of May (the latest data available). So what accounts for higher beef prices? The answer largely comes down to simple economics, with demand outstripping supply. That has resulted in higher costs throughout the supply chain, including for meat processing companies, the restaurant industry and consumers. "There's plenty of alternative protein sources in terms of pork and poultry, primarily in the U.S., that consumers could turn to that are in abundant supply and relatively cheaper," Derrell Peel, a professor in the department of agricultural economics at Oklahoma State University, told CBS MoneyWatch. "And yet beef demand has stayed remarkably robust." Shrinking herds and drought If the rules of supply and demand explain why beef has gotten so prices, other dynamics come into play. Notably, Americans' enduring appetite for beef has coincided with shrinking cattle herds. The number of beef cattle in 2025, 27.8 million, is the lowest it's been since the 1960s despite the growing U.S. population, Agriculture Department data shows. Over the last decade, in turn, the decline in cattle supplies has mainly been driven by drought conditions around the U,.S., which reduced the available feedstock and forced many cattle ranchers to sell off their beef cows, Peel said. "They simply had no choice because of the drought." Most recently, a severe drought started in 2021 and continued through last year, sweeping through the western half of the country. "Somewhere during that period, just about every major beef cow-producing area was subject to drought and subject to this sort of forced liquidation," Peel said. Even without the challenge of insufficient rainfall, herds take a long time to grow due to the biology of cattle. Cows can only have one calf at a time, and it takes longer for them to reach the age for slaughter than other livestock, Peel said. Other factors driving up beef prices include high grain prices, tariffs and rising interest rates, according to a June study from NerdWallet, a financial services company. Will prices cool? Unfortunately for Americans, beef prices are expected to keep rising for some time. Diminished cattle supplies are likely to drive prices to new record highs in 2026, according to projections from the U.S. Department of Agriculture. Longer term, Peel expects beef prices to stay high for the next several years as ranchers work on rebuilding their herds. "We're going to be in a tight supply situation, in an elevated price situation for the next two to three years, probably to the rest of the decade," he said. var pymParent = new "tracker", " {} ); Sneak peek: Who Killed Aileen Seiden in Room 15? Everything we know so far about the deadly Texas floods Texas flood survivor says she decided to evacuate campsite despite no warnings or alerts
Eater
23-06-2025
- Entertainment
- Eater
Connor Reid Named Supervising Producer of Eater Video Team
Eater announced that Connor Reid has been promoted to supervising producer for the video team. Reid has been with the brand for six years, first hired as a producer, then promoted to senior producer before landing in his current role. He will be managing a new senior producer, Tom Daly, and producer, Gabby Lozano. Daly joins the team as Senior Producer to support productions in the field. In his duties, Reid oversees the barbecue video series Smoke Point , spearheading last year's special on the American World Series of BBQ, in which he traveled to Kansas City, Kansas, to watch pitmasters from around the country compete for the title of grand champion. Additionally, he has produced both seasons of Icons: Pizza and Icons: Burgers , profiling legendary businesses like Paulie Gee's and Hamburger America, respectively. Currently, Reid is overseeing the benchmark Eater series Mis en Place , in its third annual partnership with Yeti, which takes viewers into some of the most prestigious kitchens around the world. The Eater Video team has won five New York Emmy Awards including in 2022 and 2021; a Webby Award in 2024; and been previously recognized by the James Beard Foundation, Daytime Emmys, and the ASMEs.
Time Out
03-06-2025
- Entertainment
- Time Out
Kings Co Imperial celebrates 10 years with smashburger dumplings and iconic chefs
In 2015, Kings Co Imperial made its debut in Williamsburg, spinning on Chinese classics with a Brooklyn twist. Countless orders of wok-seared dumplings and one sister spot in the Lower East Side later, and the restaurant has reached its ten-year milestone. To mark a decade in service, the restaurant has invited chefs from around NYC to the kitchen to cook up classics of their own. Starting this month, both locations of Kings Co Imperial are celebrating the anniversary with the summertime series, 'Dishes of a Decade.' From June 18 through September 30, the Chinese restaurant concept is inviting iconic chefs and eateries across NYC to create limited-edition dishes. For chef and co-owner Josh Grinker of Kings Co Imperial, it is all about celebrating those who have inspired them along the way. 'This series is about honoring the city that shaped us—and sharing the table with chefs we admire, whose food has inspired us over the years,' said Grinker in a press release. 'Nobody in this city accomplishes anything by themselves. Being in business for 10 years is a testament to our neighbors, our customers, our vendors and more.' Harlem's JJ Johnson is kicking things off this month. Infusing his African Caribbean heritage into a tried-and-true Chinese dish, Johnson's Jerk Duck Fried Rice special comes with a crown of ginger scallions and a fried egg. Rubirosa is bringing three of its time-honored pizza recipes to the restaurant: The Red with Rubirosa's signature vodka sauce, fresh mozzarella and Italian sausage; The Green with pesto and marinara; and half-red, half-green pie called the Tie Dye. But instead of pizza dough, the base of each will be scallion pancakes. George Motz of the West Village's Hamburger America is bringing a taste of Americana to the humble dumpling with the Fried Onion and Cheeseburger Dumpling (a dip of French's Chinese mustard is optional), while Emily Yuen of Greenpoint's Lingo is serving bowls of Bone-In Shio Koji Tonkatsu with Hong Kong curry and Chinese pickles. Settepani will finish the series with something sweet by serving a Cannoli Crumble with mango and honey. Each dish will be on rotation for a two-week period. And once it's gone, it's gone. So check out the full lineup of eats below and plan your summer calendar accordingly. Kings Co Imperial's Dishes of a Decade:
