In the UK it's really noticeable how beef has shot up in price, chicken is starting to climb a price/quality tradeoff (cheap mystery chicken is everywhere, nice standalone chicken breast quite pricey), and pork is still cheap. Lamb I'm less interested in but is all imported from NZ anyway. Venison is becoming a thing. Ostrich didn't, to the disappointment of a number of early investors.

Try going with whole chicken and separating the pieces yourself. You can even throw it into a slow cooker completely frozen if you're lazy. The downside is the time it takes to do the separation, but I've found that in aggregate it's actually a marked convenience, even compared to buying already separated chicken breasts. 1 whole chicken = 8 meals for me, and prepping it only takes about half an hour.

Last year I essentially switched to chicken as my only meat source for meals eaten at home, mostly by default. I sort of ditched that around Christmas after becoming bored of it, but I've found that after doing 1 hour of prep time (half an hour for chicken, half an hour for packing salads) twice a week with the whole chicken approach, it's hard to go back spending 1-2 hours a day in the kitchen, 5-7 days a week--which is a routine I managed for years up until then.