Edgar Duarte prepares ribeye steaks in the kitchen of Tornado Steak House. Henry Doane, the restaurant's owner, said tenderloin, which used to cost about $13 a pound pre-pandemic, is now $25 or more.
Duarte prepares ribeye steaks in the Tornado Steak House kitchen as workers prep for a recent Tuesday night service. The fact that beef prices have doubled over the past six years is troubling to owner Henry Doane, but so far he's resisted raising menu prices much.
Edgar Duarte prepares ribeye steaks in the kitchen of Tornado Steak House. Conventional wisdom says that the sky-high prices of beef are largely due to tight cattle supplies and strong consumer demand, but Tornado owner Henry Doane has his own theory.Â
Top stories for Aug. 3, 2026, in the Wisconsin State Journal
Edgar Duarte prepares ribeye steaks in the kitchen of Tornado Steak House. Henry Doane, the restaurant's owner, said tenderloin, which used to cost about $13 a pound pre-pandemic, is now $25 or more.
Duarte prepares ribeye steaks in the Tornado Steak House kitchen as workers prep for a recent Tuesday night service. The fact that beef prices have doubled over the past six years is troubling to owner Henry Doane, but so far he's resisted raising menu prices much.
Edgar Duarte prepares ribeye steaks in the kitchen of Tornado Steak House. Conventional wisdom says that the sky-high prices of beef are largely due to tight cattle supplies and strong consumer demand, but Tornado owner Henry Doane has his own theory.Â
