> Steak and other "whole" cuts are harder, obviously. But 40-45% of beef consumed in the US is ground beef[1], so cutting that by even half would get us half wa

> Steak and other "whole" cuts are harder, obviously. But 40-45% of beef consumed in the US is ground beef[1], so cutting that by even half would get us half way there. Frustratingly it wouldn't, because the ground beef being consumed is largely an afterproduct of cows raised for those larger cuts. Burgers are cheap not because beef is cheap (it's not) but because they're being subsidized by brisket roasts and tenderloins cut from the same animal (there's surely some dairy cows in the mix too, but I'm led to believe that most older dairy animals get slaughtered for non-grocery products like animal feed). We need to reduce steak/bbq consumption primarily, doing so will make burgers more expensive and reduce their consumption as a side effect.