A barbecue restaurant in Sinton, Texas, located just about 30 minutes from Corpus Christi, has recently decided to take brisket off its regular menu. This wasn’t a hasty decision, according to Andrew Soto, the owner of Butter’s BBQ.
He explained that they’ve been grappling with rising prices, particularly for beef and brisket, for roughly five years. Prices fluctuated over this time, sometimes looking promising, but in the last year, they shot up quickly, becoming unmanageable for the business.
“The breaking point came last week,” Soto shared. A conversation with one of his food suppliers revealed yet another price increase for brisket—almost a dollar per pound. Although it may not seem significant, the total cost adds up when purchasing large quantities. In a small town, predicting customer demand is tricky.
According to data from the USDA’s Economic Research Service, beef and veal prices rose by 5.9% from August 2025 to August 2026. Overall, there’s an anticipated increase of about 9.4% in 2026.
Soto noted that it was becoming too risky to invest in brisket at the current costs without a guarantee of selling enough to cover expenses. “I had to make the tough call to remove brisket from the menu entirely,” he stated.
They’re now exploring alternatives, like beef cheek, but focusing primarily on pork dishes such as ribs and sausage. While brisket won’t be available on the everyday menu, Soto mentioned they would implement an online pre-order system for those who really want it.
He acknowledged the significance of brisket in Texas culture, remarking, “It’s a big deal.” A Facebook announcement about the change drew mixed reactions. Some patrons were taken aback, insisting that brisket is essential for any Texas barbecue establishment. Others were more supportive, suggesting shifts toward pork options.
Ultimately, Soto wants the community to understand that the decision was based on business sustainability rather than preference. “We’re just trying to protect our business,” he said, encouraging patrons to continue supporting them for the quality barbecue they still offer, despite the absence of brisket.
