MARKET REPORT

Beef Insights

What’s Happening?

Beef pricing remains historically high and choppy as the industry moves through the late-winter “stall” and looks toward spring demand. Canadian buyers are still taking their cues from U.S. boxed beef and cattle markets, but the weaker Canadian dollar continues to inflate landed costs and reduce buying flexibility. Markets show cattle supplies staying tight, even as some end cuts soften. Rib and loin higher prices are being supported by limited availability and ongoing interest in “treat” dining, while chucks and rounds are trading more defensively as restaurant operators and retailers push value messaging to their customers. Lean trimmings remain a key pressure point, keeping ground beef prices very firm. Expect continued volatility through March, with a bias to higher prices once patio and grilling features start to ramp, especially if export demand stays active and retail continues to promote burger value. The market is offering fewer “easy” dips than normal, so plan on premium cuts staying expensive. Budget for higher replacement costs on steaks in March. Recommend consulting with your sales rep about freezer buys or forward deals for key items to smooth volatility on core items. Check our chart for individual cut pricing trends.

What Can You Do?

• Protect check average with portion discipline: 5–6 oz steak formats and upsell add-ons (shrimp, sautéed mushrooms, premium sauces)..
• Keep features flexible: rotate cuts weekly and avoid locking in rib/loin specials too far out; use “market feature” language.
• Use value-added SKUs to cut labour: pre-marinated strips, sliced roast beef, or fully cooked brisket for sandwiches and bowls.

Pork Insights

What’s Happening?

Pork pricing is holding firmer than typical for late winter, reflecting increased demand and slower supply growth. Bellies remain the swing item: bacon demand keeps prices from sliding much, but they can turn quickly. Loins and butts continue to offer operators centre-of-plate value versus beef, and ribs are still competitive for features. Looking ahead, seasonal production gains should help cap price increases, but the market tone suggests any dips may be brief if beef stays expensive and buyers continue to lean on pork. Expect a steadier market into March. Check our chart for individual cut pricing trends.

What Can You Do?

• Make pork your “value premium”: chops, schnitzel, or loin skewers priced below beef but presented as a feature for margins.
• Run comfort-food LTOs that batch well: braises, roasts, and sauced rib formats that hold in steam tables.
• Talk to your distributor about freezer buys or forward deals for key items to smooth volatility on core items.
  

Poultry Insights

What’s Happening?

Chicken remains tight and expensive compared to last year. Market reports continue to point to constrained domestic production and limited import flexibility, keeping pricing elevated even as winter demand normally cools. Breast meat stays the most expensive and most contested between retail and foodservice. Wings are steady to firm heading into late-winter and spring sports promotions, while thighs and drums remain the best relative value for operators. The market is also seeing stronger adoption of labour-saving formats: marinated, portioned, breaded, or fully cooked. Expect only modest relief into March/April, with pricing remaining above historical norms. Check our chart for individual cut pricing trends.

What Can You Do?

• Shift mix toward dark meat: thighs, drums, leg quarters for better yield, better flavour, and better cost control, and menu it as shareables.
• Embrace “speed SKUs”: par-cooked tenders, breaded fillets, and marinated pieces to reduce prep time and variability for speed.
• Build chicken into value bundles: wing + fries combos, family trays, or two-for offers that maintain traffic.

Seafood Insights

What’s Happening?

Seafood markets remain split. Whitefish options [Cod, Haddock, Pollock, Hake] continues to be the most dependable value set for foodservice, while salmon and shrimp are carrying the most inflation risk. Industry reporting points to early-2026 seafood supplies tightening in key areas, with resilient demand supporting pricing. Atlantic salmon pricing has also been described as firm/tight in early 2026. Black Tiger shrimp is strengthening as freight costs, timing delays, and holiday-to-Lent demand tighten supply across key sizes. In contrast, frozen cod/pollock/hake are trading more steadily, giving operators a predictable fish option for everyday features. Lobster remains premium-priced and best used as an add-on or occasional feature, while scallops are steadier but still sensitive to size and availability into March.

What Can You Do?

• Lead with value whitefish formats: fish & chips, tacos, sandwiches, chowders.
• Keep salmon as a priced-right feature: smaller fillets, salmon bowls, or cedar-plank specials only when costed.
• Promote sustainability callouts when available (MSC/ASC) to support price points.

Produce Insights

What’s Happening?

Canadian produce markets are settling into a winter pattern where quality and freight matter as much as farm price. Operators are seeing more reliance on Mexico and California, which increases exposure to weather swings, timing and transportation costs. Demand is also shifting: many restaurants are leaning harder into soups, bowls, and comfort sides, which tends to increase pull on core vegetables even when consumer traffic is soft. Greenhouse programs are helping keep cucumbers, peppers, and some tomato items more consistent, but volatility remains for items tied to field production. The strategy for March is to stay flexible on varieties and formats, and to plan features around items with dependable supply windows.

What Can You Do?

• Use frozen fruit and veg for desserts, smoothies, soups, and sides when fresh markets spike.
• Use pre-cut blends for labour savings on high-volume soups, stir-fries, and sheet-pan roasts.
• Pre-book high-usage items with your distributor when you see a window.