Hamburger prices are likely to get cheaper, according to one key gauge. Beef trimmings, the ground-up meat used to add fat in a burger, fell to a 10-year low this week, according to U.S. government data.
There’s a greater supply of trimmings after U.S. farmers stuffed their cattle with cheap grain this year. Weak exports to Japan, which prizes fatty meat cuts, meant more U.S. beef was ground up, said Altin Kalo, an analyst at Steiner Consulting Group in Manchester, New Hampshire. There’s one more factor at work, according to Kalo: Americans simply aren’t eating as many burgers as they used to.