My wife and I don't eat beef except at the local steak house- costs about the same as raw at the supermarket but comes cooked and with sides!
Our red meat is venison I shot and costs about $2 a pound in the freezer. We eat a lot of chicken.
ALL commodities are subject to 'rapist' speculation due to changes in the commodity market to bring in more investors. A few years ago the pre-harvest price for a bushel of hard red winter wheat was 12 bucks. Usually 4 bucks. Lots of reasons given for this, but they were BS to everyone with HR wheat. When it came time for farmers to dump their wheat at the local COOP guess where the price was.... 5 bucks! But we knew the wheat was there and there was no shortfall or huge demand suddenly from China- speculators.
But the price of beef has been on a steady rise for years... no rush of money driving prices up like in oil.
I wish it was a case of speculators... then I'd have those 6 trailer loads of beefs to sell at 1000 a head instead of only 2!
Now about Mexican beef. First Mexico's herd numbers are crashing due to overproduction and drought. They are having a massive sell-off like we did 4 or 5 years ago. They primarily produce calves to be fattened here in the US- they produce very little 'retail' meats. Approx 7 million head to feedlots in the US, 1.4 to slaughter in their home country for the US market compared to 30+ million we slaughter of our own. Mexico produces approx 4% of the world's beef and the US 25%.
While the majority of US beef is raised on private lands the majority of Mexican beef is raised 'Bundy' style on public lands where payments, right to use is a whole can of worms.
Several 'Latin' Nations have tried to enter the US market- Argentina and Brazil were pushed the most. Turns out USofA folks don't like the taste or texture of grass fed beef. These two nations have backed away from 'gaucho' beef premium cuts to medium processed cuts like canned meat.
My thought is you can't beat 5 bucks a pound for T-bone... remember I got $1.50 a pound for an animal half of which will never see a plate. 7% of that animal is t-bones or club steaks. Difficult to see how a Mexican beef can sell so cheap when I got the equiv of $3 a pound for the steer.
Try one and let us know how it tastes....