MARKET REPORT

Beef Insights

What’s Happening?

Cattle supplies remain extremely tight across North America, driving sustained high prices into Q1. While holiday demand for rib and loin cuts is tapering, overall supply remains historically low, keeping wholesale pricing elevated. The Canadian dollar continues to trade weakly versus the USD, adding additional import cost pressure. Ground beef remains firm due to limited cow availability and strong retail interest. Trimmings are in demand for value-oriented menus, while chucks and rounds offer some relief for winter comfort food builds. Check our chart for individual cut pricing trends.

What Can You Do?

• Feature braised or slow-cooked value cuts in winter dishes.
• Mix ground beef with other proteins (pork, mushrooms) to manage costs.
• Offer smaller steak cuts (5 oz) paired with seasonal vegetables and sauces.
• Consider frozen or pre-marinated beef SKUs to manage margin and labour.
• Continue to emphasize “local Canadian Beef” messaging as a value anchor.

Pork Insights

What’s Happening?
According to recent pork market reports, pork prices remain low and present great value for the restaurant operator, with ample supply, strong carcass weights, and soft export demand continuing to support a favourable buying environment. Loins, butts, and hams are all seeing moderate pricing relief. Belly prices remain somewhat volatile but are easing from Q3 highs. Domestic demand is strong, but value versus beef is drawing operator attention, particularly in casual and mid-scale dining. Check our chart for individual cut pricing trends.

What Can You Do?

• Reinforce pork as a hearty winter value protein—great for roasts and stews.
• Use ground or shoulder cuts to stretch margins in bowls, pastas, and sandwiches.
• Source frozen pork SKUs to hedge against potential mid-winter supply fluctuations.
• Leverage smoked and cured cuts (ribs, ham) for winter features.
• Offer combo dishes that highlight pork alongside winter veg.
  

Poultry Insights

What’s Happening?

As of late November (per Chicken Market Reports), chicken pricing remains firm, with ongoing supply challenges stemming from Canadian quota limitations, productivity issues, and restricted TRQ (import) availability. Boneless skinless breast continues to see aggressive bidding pressure. Dark meat cuts (bone-in legs, thighs, drums) remain the more price-stable option, although still well above previous-year levels. Labour shortages at the processing level are also contributing to tighter foodservice-ready SKUs. Check our chart for individual cut pricing trends.

What Can You Do?

• Focus on dark meat dishes (drums, thighs) with bold global flavours.
• Consider par-cooked or marinated options to reduce prep times.
• Present chicken in mixed formats—soups, bowls, flatbreads—to reduce portion pressure.
• Emphasize poultry as a value alternative to high beef pricing.
• Use pre-cooked strips in salads and sandwiches to offset staff shortages.
  

Seafood Insights

What’s Happening?

Seafood remains a tale of two categories. Frozen whitefish (pollock, cod, hake) continues to offer strong value and menu versatility. Meanwhile, shrimp prices remain elevated due to lower global harvest volumes and Q4 holiday demand (though expected to ease in January). Salmon pricing has stabilized but remains firm. According to RaboResearch Q4 commentary, seafood restaurant operators are adapting by stretching premium species in pastas or mixed plates, and focusing on purchasing frozen formats for consistency and cost.

What Can You Do?

• Build winter comfort features around cod, hake, and pollock.
• Stretch shrimp in combo dishes—creamy pastas, chowders, or risottos.
• Promote Canadian-sourced mussels, clams, and frozen fillets where possible.
• Use portion-controlled seafood products to reduce prep time and waste.

Produce Insights

What’s Happening?

As January begins, operators are navigating a typical winter produce landscape: heavier reliance on U.S./Mexico supply, greenhouse-grown alternatives, and weather-related volatility. Romaine, iceberg, and strawberries are in short supply and elevated pricing continues. Avocados, citrus (especially limes), and grape tomatoes remain firm due to quality and logistics issues. On a positive note, greenhouse cucumbers and peppers are stable, and root vegetables, squash, and cabbages offer strong seasonal value.

Operators are leaning into warm, produce-forward builds—grain bowls, soups, and oven-roasted vegetable medleys—while moving away from delicate, high-cost greens and berries. Frozen formats are gaining traction for both desserts and side dishes.

What Can You Do?

• Focus on winter root vegetables and brassicas—beets, carrots, cabbage, cauliflower.
• Use pre-cut veg mixes to reduce kitchen labour during January staffing gaps.
• Lean into greenhouse-grown items where pricing is consistent (cucumbers, peppers).
• Switch to frozen berries or fruit compotes in desserts.
• Plan menu flexibility around leafy green substitutions and premium fruit swaps.