If you fired up your barbecue this Labour Day weekend, you’re partaking in a tradition in slow decline.

While two-thirds of American households likely barbecued over the next three days, according to market researcher Acosta Inc., other data show that, overall, al fresco home cooking is past its zenith, ending more than two decades of growth.

Contributing factors include soaring beef prices and shifting demographics.

More Hispanic and Asian consumers and a younger generation crave bolder, international flavours, said Darren Seifer, a New York-based food and beverage analyst. Barbecue grill and smoker shipments in North America topped out in 2007 and have declined for three straight years through 2013, according to the most recent data from the Hearth, Patio & Barbeque Association.

“Barbecuing is not going away,” Seifer said in a telephone interview on Wednesday. “It’s just that it’s peaked.”

At the same time, people are eating more barbecued food outside the home. Sales at barbecue restaurants tracked by Technomic Inc. grew 7.3 per cent last year.

Weber-Stephen Products, the largest U.S. grill maker, says it doesn’t see a slowdown. Customers are spending more when they buy grills and are barbecuing more throughout the year, said Kim Lefko, the Illinois company’s executive vice-president of marketing in the Americas.

As any meat eater who’s been near a supermarket in the past few years will know, beef prices have climbed almost inexorably. Boneless sirloin steak reached a record in June, following a decline in the size of the U.S. cattle herd.

Steak now accounts for 21 per cent of dinners on the grill at home, compared with 32 per cent in 1985, and burgers are also less popular, according to NPD. Unsurprisingly, people have switched to cheaper meat. In July, consumers bought 15 per cent more pork than a year earlier, according to the National Pork Board, a U.S. industry group encouraging grillers to choose chops over steak.

With wholesale pork prices down 16 per cent from last year, supermarkets are also getting in on the act, said Altin Kalo, an analyst at Steiner Consulting Group in Manchester, New Hampshire.

“The availability has been there, and retailers could secure them at good price points and at nice margins,” Kalo said. “That seems to be the focus on Labor Day: More pork and less beef.”

In contrast to beef, pork chop and chicken prices are down for the year. If you do shell out for pricey burgers, the cheese slices and the ice cream to follow will be cheaper this year as the global dairy industry deals with a supply glut.

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In fact, overall, your Labour Day barbecue may cost less as supermarkets lure shoppers with good deals on meats, said John Anderson, deputy chief economist at the American Farm Bureau Federation.

“Around the cookout holidays, a lot of the expense is tied up in that centrepiece item which is whatever meat you’re throwing on the grill. With pork and chicken, we’ve seen attractive prices for several months,” he said.