Some ranchers in the West are coping with long-term drought by grazing cattle in other states, and many are having to sell off herds altogether, factors that continue to drive up beef prices for restaurants and consumers. "What I'm having to do is engineer portion size, being super, super careful with the way we handle food so that we don't have any waste," said Russell Thornton, executive chef at Rio Chama Steakhouse in Santa Fe, N.M.

Related Summaries