REPORTER:
00:00:00
Stocks dipped slightly during an abbreviated trading day on Friday. The three major indexes each retreated from an all time high, but with just three trading sessions left this year, 2025 has been pretty kind to investors. The Dow, S&P 500, and NASDAQ have all seen double-digit gains this year. The NASDAQ itself has gained 22% since the beginning of 2025. Let's see if Santa Claus will visit Wall Street before the end of this year. But also on the rise, your grocery bill. Chances are you've noticed feeding your family is a bit expensive these days, especially when it comes to beef. Steak prices are up double digits this year. We went to the source to see what's behind the rising costs.
STEPHEN BOYER:
00:00:43
We're all about quality, just like the meat products we make, how we raise our animals, how we raise our crops. We want it to be the best that it can possibly be.
REPORTER:
00:00:53
Stephen Boyer has owned The Country Butcher in Tolland, Connecticut, for nearly 40 years. He says the holidays are one of their busiest times of the year. It's about 20% to 25% of our yearly sales that we do during this four to six-week portion of the year.
REPORTER:
00:01:08
But this year, those orders may come with a higher price tag, with beef steak up 15% compared to last year, while pork and chicken are up just 1% It's a supply and demand issue. We've also had issues with drought last year.
REPORTER:
00:01:23
Disease is a growing concern, too. The domestic cattle population has dropped to the lowest level since 1973. And as a small business, Boyer can't compete with the bigger retailers who have more purchasing power.
STEPHEN BOYER:
00:01:35
The big chains, they're taking big chunks of that. And that does affect us. That will affect pricing and availability for us.
REPORTER:
00:01:42
With higher prices, customers are looking for alternatives. We have seen our sausage sales spike up probably about 20% more than they were at this point last year. So I think people are looking for alternatives. They're coming. Oh, yeah. They're ready.
STEPHEN BOYER:
00:01:55
They know exactly what this is all about.
REPORTER:
00:01:58
After 36 years in business, Boyer remains optimistic-- There you go.
REPORTER:
00:02:03
--even when times are tough.
STEPHEN BOYER:
00:02:04
We've seen the ups and downs in beef and pork and poultry. And you know what/ We always get through it. You just have to give it a little time. So is it going to get any better? Well, he was saying, look, it's going to take a couple of years. But he's saying, you know, it goes in these cycles, because if you think about it, you need to-- to replace the herd, it takes a while for them to grow up. But the thing is, he also gave me some tips. Your tenderloin, your filet mignon, those are going to be on the more expensive side. But if you want to do skirt steak, short rib-- like, we did some sirloin strips. My mom brought them. Oh, nice. There's still ways to enjoy beef. Yeah, for sure. 100%. Beef, got to have--
