SAN ANTONIO, TEXAS — Richard Rackley, owner and pitmaster of Left Field BBQ in San Antonio, is adapting his menu and operations in response to increased beef prices across the U.S. The pop-up business operates on the South Side of San Antonio near Mission Road, and Rackley has focused on diversifying offerings and repurposing brisket trimmings.

The U.S. cattle inventory has reached a 75-year low, influenced partly by drought conditions in Texas in recent years. Brisket costs approximately $5 or more per pound for some Texas barbecue operators. "It's very tough. We are in a state where the cost of beef is rising. So we have to find other alternatives to offer customers, such as pork, chicken, or we have to be creative with our menu," Rackley said.

Rackley has processed brisket trimmings into sausage and burgers and renders brisket fat into tallow. "We take our trimmings from the brisket, we make our own sausage, we make our own burgers out of it, and we render the fat from the tallow," Rackley said. He noted the tallow can be resold or used to cook other menu items, indicating a "no waste" approach. Left Field BBQ also expanded its menu to include breakfast items. Rackley has also advised other barbecue operators to collaborate with businesses to support mutual growth.

No independent assessment of Richard Rackley’s claims was available.