Darren Hill of JD Food Discusses Beef Shortages, Rising Costs, and the Future of Meat in California
In a candid conversation with “The Ag Meter,” Darren Hill, sales manager at JD Food, and a long-time figure in Central California’s meat industry, highlighted the serious challenges currently facing beef production in California and across the U.S.
“We’re heading into 2025 with cattle numbers at their lowest since 1951,” said Hill. “And when demand stays steady, simple economics kick in—prices go up.”
JD Food, a third-generation, family-owned food distributor based in Fresno, is feeling the effects firsthand. Hill noted that while California does have some local beef production, most of JD Food’s supply must come from packers across the Midwest and Western states.
“The beef market is tight, and it’s not getting better anytime soon,” Hill added. “Forecasts show this could last through 2026.”
Navigating Protein Alternatives
While beef prices climb, consumers are turning to alternatives like chicken and pork. Hill explained that these proteins don’t face the same supply constraints, largely due to faster production cycles. “Chickens hatch in weeks, and hogs have shorter gestation and larger litters,” he said, “so the supply is more flexible.”
Impact of Prop 12 and Regulation
On top of supply issues, California’s regulatory environment adds further strain. Hill weighed in on Proposition 12, which set new standards for pork production. “I don’t think voters understood the full impact,” he said. “It’s created pricing discrepancies and enforcement challenges.”
Advice for Restaurants and Retailers
As a former restaurant owner and chef, Hill offered advice to today’s food service professionals: “Be wise with your menu pricing. You’ve got to merchandise your cuts correctly and not be afraid to adjust prices.”
He emphasized that cost increases in distribution, fueled by diesel prices and labor, are forcing businesses to find internal efficiencies without fully passing those costs to consumers.
The Fresno Tri-Tip Legacy
Hill is also credited as one of the first to popularize Tri-Tip on local restaurant menus. “It cooks faster and works better for restaurant operations than brisket, which requires 12 to 14 hours to prepare,” he noted. While Tri-Tip remains a Central Valley staple, Hill admits a good slow-cooked brisket is hard to beat.
Final Thoughts
When asked about his favorite steak, Hill chose prime rib over ribeye, appreciating the flavor and tenderness of a slow-roasted ribeye roast.
Whether you’re a grocer, chef, or backyard griller, Hill remains the go-to voice for all things meat in Central California.
For more insights from Darren Hill, email him at dhill@jdffood.com.
🎧 Listen to more interviews from “The Ag Meter” on 105.5 The Legend, Fresno’s classic country station. For more stories like this, visit AgNetWest.com.
By Nick Papagni, “The Ag Meter,” reporting for AgNet West