season, causing a great shock to both consumers and restaurant owners-and relief isn't likely anytime soon. A decreasing number of cattle and growing export demand from countries such as China almost a quarter from January and the highest price since 1987.

Everything that's produced is being consumed, said Kevin Good, an analyst at CattleFax, a Coolorado-based information group. Prices will likely stay high for a couple of years as cattle producers start to rebuild their cattle among big questions about whether the Southwest and parts of the Midwest will see enough rain to water the grass.

"I quit buying steaks a while ago when the price went up," said 59-year-old Len Markham, who works at Texas Tech. She says she limits red meat purchases to hamburger, choosing chicken, pork and fish instead.

Restaurant owners, too, must deal with the high prices. Mark Hutchens, owner of the 50 Yard Line Steakhouse in Lubbock, raised his menu prices for beef items by about 5 percent in November. Since then, the owner of the small eating house has tried to make cuts elsewhere to avoid passing it on to customers." It really puts more pressure on the small guys," he said of non-chain restaurants. "I just think you have to stay competitive and keep your costs low."

"White-tablecloth restaurants have adjusted the size of their steaks, making them thinner", says Jim Robb, director of the Colorado-based Livestock Marketing Information Center. "And fast-food restaurants are cutting costs by reducing the number of menu items and are offering other meat options, including turkey burgers, Robb said. Chain restaurants also try to buy beef as much as they can, which essentially gives them a discount", Iowa State University assistant economics professor Lee Schulz said.

The high prices are welcome news for at least one group: ranchers (大农场经营者)，especially those in Texas who for years have struggled amid drought and high feed prices. But even as ranchers breathe a sigh of relief, some worry lasting high prices will cause consumers to permanently change their buying habits---switching to chicken or pork. Pete Bonds, 62-year-old Texas rancher and president of the Texas rancher and president of the Texas and Southwestern Cattle Raisers Association, said that's a big concern. "But such fears may be unfounded, Robb said. "Three years ago, economists thought consumers would start finding substitutions for beef as the drought spread. We're surprised we haven't seen more of that," he said.

South Dakota rancher Chuck O'Connor thinks that consumers won't abandon beef for good. "I'm sure some are maybe going to cut back some, but to say that people aren't going to buy it anymore. I don't think that's going to happen," he said, adding, "I hope not."

4. the price of beef has increased because__________.

A. there is a growing demand of fresh beef among Americans.

B. cattle producers have succeeded in raising a new type of cattle.

C. ranchers have found ways to deal with high feed prices.

D. there is a lack of rain and the export of beef is increasing

5. Which method is NOT used by restaurant owners of deal with the high beef prices?

A. They have made the steaks smaller than before

B. They have increased the prices of beef-related dishes

C. They have made hamburgers with may others kinds of meat

D. They have sought discount by purchasing large amounts of beef

6. Jim Robb gives an example in the sixth paragraph in order to _____.

A. tell people that it is a tough job to look for substitutions for beef