Around here, it’s up to $7.85/lb from $4.89/lb, for bacon. I bought 5 x 12-lb boxes back at $4.89/lb, and froze them in my 26cuft freezer, along with a lot of other things which have also gone way up in the past few mos. The 10oz USDA Choice Filet Mignons from AllenBros.com are thru the roof now, as is everything which moves by truck/plane/rail. I haven’t gone cheap (yet); just cut back, so far.
We rotate our bulk buys and there is definitely sticker shock when it comes time to replace things.
We invested in a Jacard meat tenderizer...about $25 on Amazon. Basically, many razor sharp knives that tenderize the meat and cut brining and cooking time, as well.
Whole muscle cuts have become quite tough. A friend who buys from a specialty butcher has also commented on recent steaks being tougher. I see less marbling in rib eyes, too. I think all but the premium butchers are selling grass-fed beef, due to the price of corn, or at least shortening the fattening-up period. . OTOH, corn is pretty low for June, especially considering we have drought conditions in so many places. I have also read that ethanol subsidies were cut, which would remove that pressure on corn prices.
I know I can no longer justify the prices from Allen Brothers and many people report that the quality of other premium meat vendors has dropped.
Home dry-aging is becoming popular.
http://www.drybagsteak.com/shop-drybag-steak-in-house.php