"With high-end beef offerings being overshadowed lately by cheap and cheerful cuts, it's important to remember that you get what you pay for, writes our critic Chateaubriand, cote de boeuf, filet mignon, New York strip, porterhouse, ribeye, T-bone, tomahawk - these are all hallowed words but ones that are fast disappearing from restaurant menus this autumn, except of course at dedicated high-end steak houses serving equally high-end cuts where, believe me, you pay accordingly."
"Beef prices have increased so much in the past year that, for many restaurateurs, they're just not a viable offering, much to the chagrin of the dedicated carnivore for whom the great-value-steak hunt is on!"
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High-end beef cuts such as chateaubriand, cote de boeuf, filet mignon, New York strip, porterhouse, ribeye, T-bone and tomahawk are becoming scarce on restaurant menus this autumn. Those cuts remain available primarily at dedicated high-end steakhouses where prices reflect the premium. Rising beef prices over the past year have pushed many restaurateurs to drop high-end offerings because they are no longer commercially viable. Consumers seeking value are increasingly choosing cheaper, cheerful cuts or hunting for great-value steaks. The shift favors affordability over traditional hallowed cuts and changes the landscape of steak options in many restaurants.
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