I run a few cows, and just called to try and get a steer in at a butcher I normally use. They are booking for May of 23 right now. Local butchers around here are still booked solid. I can attest to the fact whole cows are not bringing a lot right now. Butcher wait times are what is driving the cost up. When you just grind up a cow into burger, there is no hang time, they grind it the same day. A quick debone and right into the grinder. This may be the reason you see burger still $5-6 a pound.