Why Is Meat So Expensive? The Perfect Storm Behind Rising Prices with Gregg Rentfrow

Why does a ribeye cost so much more than it did a few years ago?In this episode of the Maine Farmcast, Dr. Colt Knight sits down with Dr. Gregg Rentfrow, meat science specialist at the University of Kentucky, while attending North Carolina State University’s BBQ Camp. Together, they break down the many factors driving today’s record-high meat prices, including historically low cattle inventories, rising feed and fertilizer costs, inflation, avian influenza, drought, international trade disruptions and livestock disease concerns.From beef and pork to poultry, the conversation explores why consumers continue to pay premium prices and what that means for farmers, processors and families at the grocery store. The discussion also takes a broader look at changing protein consumption trends in the United States and around the world. Colt and Gregg examine the rise of chicken as America’s most-consumed protein, the resurgence of animal-based protein demand, the challenges facing local meat processors and the future of plant-based meat alternatives.Along the way, they share insights into pork production, food processing, consumer perceptions and why predicting future food prices may be harder than ever. Whether you’re a farmer, food enthusiast or simply wondering why your grocery bill keeps growing, this episode provides valuable context on the forces shaping today’s food system.University of Maine Cooperative Extension is an equal opportunity institution and provider committed to nondiscrimination. For more information, visit extension.umaine.edu/nondiscrimination.