Don’t forget the best resource… Venison. Our season started a few weeks ago, but due to work and weather, I haven’t gotten out yet, but thinking this weekend might do for a start.
But yep, prices here are staying high for Beef, or getting higher. The place where I pick up most of mine may have gone up a little? - But what we have noticed is they are not running any sales in quite some time like they normally do. Something I would watch for and pick up stuff like Top Sirloin, NY Strip, etc. And the pieces usually average about 15 lbs. give or take, so depending on the sale, could still run $75 to $125 for the whole. Now, with the prices not being occasionally lowered for sales, those same cuts can cost ya twice that, or more.
But similarly to the OP’s mention of it, Chicken has indeed stayed similar in price, at least we are not seeing a high mark-up on them just yet. (But it could still happen?) … So I too have been using it more just because I have so much, and haven’t re-stocked the steak, roast, etc. But will be here soon. But I also still use (and like) Chicken Gizzards and Liver, as well as Beef Liver. I haven’t seen big mark ups on those either, and between me an my pups, we go through quite a bit of those.
So though the past couple years I’ve not done as much hunting as I usually do, I think this year I will be putting in a bit more time to see if I can pick up some nice venison to fill the freezer and work with.