Some of you might remember the empty shelves of ground beef and chicken breasts as COVID-19 started its spread. This wasn’t due to worries of the virus infecting livestock, as some bad actors may have claimed. Instead, it was due to the rapid spread of the virus in meat-processing plants.
What made this issue far worse was the fact that millions of people turned to home cooking instead while restaurants closed down in droves.
The other side of the coin showed itself last fall, with the prices for meat actually declining while shoppers were finally able to find their desired products reliably at either national and local stores.