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Joshua Turka of 5th Quarter Butcher and Provisions offers guidance as beef prices hit record highs
A Waitsfield butcher is getting national attention for his advice on navigating sky-high beef prices. Joshua Turka, owner of 5th Quarter Butcher and Provisions, was featured prominently in a Food & Wine article published December 4, identifying the best-value steak cuts for budget-conscious consumers.
The article comes as beef prices have reached historic levels. According to the United States Department of Agriculture, cattle prices set new record highs in mid-2025, with the agency forecasting “further tightening” of calves available into 2026. The price surge traces back to COVID-era production disruptions and years of severe drought that forced ranchers nationwide to reduce their herds. Tariffs and trade policies have added additional upward pressure.
Buy Local, Turka Advises
Turka’s first recommendation for anyone looking to beat inflation at the meat counter: find a local farmer.
“There’s a lot of interconnected reasons for the increase in beef prices but a big one is that cattle prices at national cattle auctions have been skyrocketing,” Turka told Food & Wine. Buying from local producers, he explained, supports nearby farms while insulating consumers from volatile national markets. “These farmers are insulated from national market fluctuations, meaning a more consistent price for the consumer.”
Value Cuts Worth Trying
For customers at his Mad River Valley shop, Turka recommends several cuts that deliver quality without the premium price tag of ribeye or strip steak.
The flatiron steak, which comes from the inside shoulder blade, is “actually the second-most tender cut on the animal,” Turka explained in the article. Its uniform rectangular shape makes it easy to cook, and it responds well to high-heat preparations with simple salt and pepper seasoning.
Turka also highlighted the Denver steak—often compared to ribeye for its marbling—and flap steak, sometimes called bavette. All three cuts are available at 5th Quarter for roughly 30 percent less than a ribeye or strip, he said.
The Food & Wine piece also featured recommendations from chefs and butchers across the country, including skirt steak, hanger steak, and coulotte (also known as picanha). Several experts echoed Turka’s emphasis on building relationships with local butchers who can guide customers toward quality cuts that suit their budgets.
What Happens Next
With the USDA projecting continued supply constraints through 2026, elevated beef prices appear likely to persist. For Vermont consumers, the path forward may run through relationships with local farmers and butchers who can offer both consistent pricing and guidance on getting the most value from each purchase. 5th Quarter Butcher and Provisions is located at 4429 Main Street in Waitsfield.
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Categories: Agriculture, Business
I love to support local farmers at farmers’ markets, but most grass fed beef, while tasty is also tough and chewy.
Love grass fed beet, great texture great flavor, have purchased for years while visiting my father in Pa Dutch Country, as with most meat the issues of ‘eatability’ have to do with proper preparation, too bad this one is so far away. The steaks mentioned are interesting, at one time called ‘butcher steaks’ because the butchers would take them home for themselves and the general public didn’t know much about them and when available were shunned. These steak cuts didn’t have as good a PR crew as NY Strip, Rib Eye Delmonico, T Bone and Porterhouse.