Welcome to your essential weekly update on the meat and seafood market! This space is dedicated to providing chefs with timely insights into market trends, helping you navigate the ever-changing landscape of food costs and availability. Stay informed and ahead of the curve to expertly plan your menus and maintain your restaurant’s competitive edge.
Meat & Seafood Market Report
MEAT MARKET UPDATE
UPDATED April 24, 2026
Beef Market:
Beef is moving into the peak of grilling season with strong demand and a fairly tight supply, which is typical for this time of year. Slaughter levels aren’t increasing and are actually running a bit lighter week to week, so there’s less product flowing overall. Grocery stores are already leaning into summer features on popular grilling cuts like ribeyes and strips, which can make availability feel snug across the board. Even so, kitchens can still find opportunities by staying flexible on cut selection and timing. Grind demand is picking up earlier than normal as burgers and outdoor menu items come into focus, and overall the market feels firm but manageable heading into Memorial Day and early summer.
Pork Market:
Pork remains the most balanced protein in the near term, with good availability and relatively steady conditions as we move toward Memorial Day. That said, some of the seasonal grilling cuts—like butts, ribs, and back ribs—are already starting to see upward momentum as orders build for promotions and backyard cooking. Bellies are calm for now but are expected to get more volatile later in the summer. Production levels are healthy, and exports are helping move volume, which keeps things from feeling oversupplied. For kitchens, pork is still offering flexibility, but planning ahead matters because late‑summer pressure is very much on the radar.
Chicken Market:
Chicken continues to be the value workhorse for both restaurants and consumers. Breast meat and whole birds are down compared to last year, which has helped menu planning, though sized breasts and tenders are expected to firm up as grilling season ramps up. Dark meat is a standout right now—demand is strong because guests are trading toward more affordable options, and kitchens are finding more creative cross‑utilization. While overall supply is balanced, tenderloins and some grill‑friendly items tend to tighten as summer approaches, so it’s smart to lock in needs early where possible. All signs point to chicken staying popular and heavily used across menus.
Looking for specific information on the meat market? Contact our team today.
SEAFOOD MARKET UPDATE
Scallops: The scallop market is on the rise nationwide, but we’re working with our suppliers to keep pricing competitive.
Check out our seasonality chart below and read more about seafood seasonality here.
