Have you noticed the trend (going on for many years already) - the price of these cuts increasing much faster than premium cuts and not being linked to beef price increases in general?
Ox tail is a classic: used to be dog food, butcher would give you a bag for free. However after increased immigration from the Carribean, the demand soared and now you might pay almost as much per lb as you would for bone-in rib steak.
Same with brisket: I used to buy flats from Costco (Canada) not just for smoking , but for stews, ground meat, etc. They were the cheapest cut in the display, yet a nice looking slab of meat. Not anymore. You can buy sirloin for less $/lb now.
Don't start me on lamb. Or soup bones.
Turkey necks? A few months ago they were around $1/lb. Now they are more expensive than fresh turkey leg.
Is this really supply and demand or is it just plain old gouging?