I made hamburger patties a few days ago:
I stuck them in the broiler (too lazy to start up a fire in the grill), filled our plates up with homemade sweet 'tater fries and homemade coleslaw and jammed those burgers in our maws before the buns touched the plate.
But my hamburger wasn't "Hamburger". It was a half and half mixture of ground venison and ground pork. Because there is NO way I'm spending over four freaking bucks for a pound of ground beef, from the grocery store or from the farmer. Sorry Mr. Local Cattle Dude. I'm glad you're getting a premium price for your beeves, but you just won't be getting it from me.
Why is beef so freaking expensive? Texas drought? Ice & snow? I suppose the cattle numbers still haven't been able to recover from those events and it's just a classic case of supply and demand. Or could it be insider cow trader manipulation? Government conspiracy to increase demand for bison? Apparently now only the "elites" will get to dine on the carcasses of cattle.
Even though we won't be grilling up many beef-based meals for a while, we won't be missing out on cheeseburgers. And technically, our hamburgers actually have "ham" in them as we ground up some of the back legs (the "hams") from our hog.
Are you having to make do without beef? Have you come up with other beef alternatives to use in your cooking? If you're a cattle grower, how are you doing?