It Began In The Steakhouses And Ended In Congress

The move to stop our wasteful addiction to ethanol may begin in the steakhouses:

The country’s effort to move away from a dependence on foreign oil and embrace green initiatives appears to be behind a change in one of New York’s purest traditions, the menu of the classic steakhouse.

The production of ethanol, which is made from corn, is one major reason classic cuts of prime beef are becoming more and more expensive, an analyst at the cattle market analysis firm Cattle-Fax, Tod Kalous, said.

“It’s getting worse,” the owner of Ben Benson’s Steakhouse, Ben Benson, said. “The problems the ranchers are having are making it more difficult because feed is getting more expensive.”

Brooklyn’s Peter Luger Steakhouse now serves a rib eye. On some nights at Ben Benson’s in Midtown, diners can order buffalo steak. The Old Homestead of the meatpacking district serves one of the city’s best Kobe burgers.

The new menu items at some city steakhouses are a result of an increase in the price of top-notch beef and a decrease in its availability.

Corn is the primary feed for cattle that produce USDA-grade prime beef. Corn is also the main ingredient for what many believe is the fuel of the future, ethanol. The production of ethanol has not only increased the demand for corn, it has made harvests more profitable for farmers, who receive the fruits of government subsidies when it is sold to ethanol producers.