The market structure is causing this disruption / effect. The markets are not structured for local delivery. In order to accommodate a shift from commercial (restaurant) chains to retail (grocery) chains requires a distribution network flexible enough at the local level to shift delivery.
This would also require changes to how food production is contracted. There is a current desire to contract production directly with farmers. This enables the commercial side to better plan with less disruption in their supply and avoid product shortages in regional areas. But it then takes that capacity out of being used for the retail chain.
Maybe steak restaurants need to open a small meat markets so the distribution won’t be so out of balance. Just a thought. I have a son who works for Longhorn Steakhouse