High demand for Texas barbecue fueling beef consumption

High demand for Texas barbecue fueling beef consumption

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LUBBOCK, Texas -

"The demand for beef, especially in our area of West Texas, continues to go up and up and up," Tate Corliss, director of Raider Red Meats, said.

A big reason for this high beef demand is the increased popularity in Texas barbecue and its signature meat product of brisket.

Corliss said brisket is ultimately the key driver fueling beef consumption and Texas barbecue interest across the nation.

"Texas barbecue is becoming popular, not just in the state of Texas, but all over the country, so it continues to increase that demand. It's a very signature flavor. It's a difficult meat to cook and do right, so I'd say that has a lot to do in the increase in demand," Corliss said.

Especially during the holiday season, Shawn Stephens, owner of the Chopped and Sliced barbecue restaurant in Lubbock, said the demand for "Texas-style" beef is through the roof, and it is not just brisket either.

"We carry a lot of different meats: Sausage, pork, and beef. With the holidays, I think people have a little bit more income in the household, which is driving customers to eat a little bit more, and people are eating more beef in the U.S. right now," Stephens said.

As a result of a growing beef market and popularity for Texas barbecue, it is bringing new business to areas like West Texas. 

"There is a lot of different things that could impact the market, and of course supply and demand, but I think Texas barbecue is making a significant impact on that, especially as you see more and more barbecue places popping up around the city here and around the state," Corliss said.

While the norm is for brisket prices to drop in the spring after the holiday rush, Stephens said with demand for beef and Texas barbecue this high, he does not anticipate this being just another typical year. 

"We usually typically see that during the winter, it typically goes up, and in the spring, it goes down a little bit, but exporting of beef right now is really good," Stephens said.

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