I have noticed that the cheap cuts of beef are the ones that have risen the most, which I do not buy. Not because it is beneath me, just that I don’t typically cook “chuck eye” or similar priced cuts due to the amount of prep time and marinade you have to use in order to get it to taste good. I’d rather not use anything but SPG and call it a day. My one guilty pleasure is to fire up a ton of carne asada and Pollo while cranking tunes and sipping beers, the beef is now 10 bucks a pound, so I only buy like 5 pounds each trip and add more chicken to keep the kids from starving.