If you can smell what the Rock is cooking, it’s probably not steak, because beef has sizzled off menus these days. With average prices in the US and UK rising 11% to 27% from last year, steakhouses are slicing portions and trimming costs just to survive. The squeeze is warping margins and reshaping the classic steakhouse vibe — but the story’s far from over.

• Cattle shortages driven by severe drought and stubborn supply constraints are behind the price climb — with industry leaders warning that rebuilding herds isn’t a quick fix.
• But as wallets tighten, diners are opting for fewer visits — forcing steakhouses to get creative with menus, staffing, and suppliers, or risk losing customers with price hikes.

Restaurant makeover: With the US cattle supply shock hitting seven-decade lows, food kingpin Cargill has begun using AI to maximize yield from existing herds. While that technology rolls out across its US plants, the White House is also quadrupling its beef imports from Argentina and expediting domestic ranch reforms. With the plans cooking, steak night might require deeper pockets, lighter plates, and a little extra patience for now.