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 June 26, 2026
Quick Takeaways for the Kitchen
Beef: High demand, tighter supply. Keep it featured for weekends and holidays, but be smart with cuts (grind, blends, portion control).
Pork: Your BBQ backbone, reliable for ribs, pulled pork, sausage programs—lean into summer smoke and grill flavors.
Chicken: Your volume player, consistent supply, flexible across menus, great for specials, LTOs, and high-throughput items.
Seasonality matters right now – We’re in the heart of grilling season, with demand peaking around July 4th and Labor Day.
Menu strategy tip – Balance your board: use beef for draws, pork for versatility, and chicken to keep execution smooth and margins steady.
Beef Market:
Beef continues to be the star of the plate, especially heading into peak grilling season—think Memorial Day through July 4th and into late summer cookouts. Demand is strong and consistent, driven by steaks, burgers, and premium cuts that dominate seasonal menus and specials. The challenge right now is supply: the U.S. cattle herd is the smallest it’s been in decades after years of drought and herd reductions, which is limiting overall beef availability. That tight supply is keeping beef in high demand across both retail and foodservice, even as consumers sometimes shift toward more flexible options like ground beef or mixed-protein menus. Expect beef to stay center stage for holidays and weekends, but operators are being more mindful about portioning, cut selection, and menu balance to stretch inventory.
Pork Market:
Pork is in a pretty balanced spot right now and continues to be a dependable workhorse for menus. Production is steady to slightly higher year over year, helped by efficient hog operations and consistent output. That means there’s generally good availability across a wide range of cuts—from ribs and butts for smoking to loins and chops for center-of-plate features. Seasonally, pork is a natural fit for summer barbecue menus (ribs, pulled pork, sausages), and demand tends to ramp up alongside grilling holidays like the Fourth of July and Labor Day. It also benefits from strong export demand, which helps keep the market active. Overall, pork gives kitchens flexibility—it’s versatile, forgiving, and easy to feature in both specials and everyday menu items without the same supply pressure seen in beef.
Chicken Market:
Chicken remains the most consistent and widely used protein in the market today. Production continues to grow as flocks recover from past avian influenza disruptions, and supply is generally strong. Because of that, chicken has become a go-to option across many menus—from quick-service to full-service kitchens—thanks to its versatility and steady availability. It’s also the most consumed meat in the U.S., and that shows up in everything from grilled sandwiches to wings and batch-cooked items. Seasonally, chicken shines in summer with grilled formats, tenders, and shareable items, especially for patios and high-volume service. It’s also a great menu stabilizer when other proteins are tight—easy to rotate into specials or use as a base for new flavors and sauces.
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.
