By CRISTINA JANNEY
Hays Post
Pat Carver of Pat's Beef Jerky is looking at increasing the price of his products as the cost of beef soars amid packing plant shutdowns.
Shortages have resulted, leaving local businesses and restaurants to make adjustments.
Carver said he was hoping to get his meat order in this week. He shut down his kitchen in Liebenthal this week for maintenance.
However, if he gets his shipment, he is facing a $2 per pound price increase. It takes three pounds of beef to make one pound of beef jerky once it's been dried.
Pat's Beef Jerky has not had a price increase in several years, so Carver planned to increase his price by a dollar per pound, but high beef prices still mean a significant hit to his business financially.
"I never thought I would see this day," he said.
Carver said he did not expect a significant decrease in prices once production resumes.
"I can see the price of the meat staying higher," he said. "Once everyone has the price where they want it, I think they are going to keep that. It is my feeling that is the way it works. If they are selling with bigger margins, why drop the price? I hope that I am wrong for my sake and everyone else’s sake — for consumers.
"If prices don't go down, wages will need to go up to pay for the food."
The attorneys general for 11 Midwestern states urged the Justice Department to pursue a federal investigation into market concentration and potential price fixing by meatpackers in the cattle industry, pointing out the disparity in the price of live cattle and the retail cost of boxed beef that is sold to consumers, according to the Associated Press.
Gella's Diner reopened Wednesday after being shut down for weeks amid the pandemic.
Stephanie Temple, general manager, said the restaurant modified its menu, taking in mind possible meat and poultry shortages.
"We knew we had to use common sense," she said. "We heard the processing plants were having problems. If we picked chicken as an entree, we did not add a chicken sandwich."
She said sourcing pork was an issue, as was sourcing beef and even some fresh vegetables.
Gella's is using single-use disposable menus, which is allowing it to change its menu as the availability of ingredients change, Temple said.
Gella's also has adjusted its dining area for social distancing.
"We are taking steps to be safe and conscience financially," she said.
Oscar Runyon, part owner and general manager of Hickok's Steakhouse, said he has been able to purchase all of the protein he has needed for his menu through the COVID-19 shutdown.
Even through the shutdown, Hickok's was offering curbside service.
"I have been able to run everything," he said, "but it has been limited. I haven't been able to get big quantities."
Although he is seeing higher prices, he said he has not made any adjustments to his menu prices thus far.
"They said it's going to get better," he said. "Eventually, I think it all will. You adapt to it."
The Associated Press contributed to this story.