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 5, 2026
Beef Market:
Beef is still running at elevated levels, but from a kitchen standpoint it feels a little uneven rather than sharply climbing week to week. Supplies remain tight with overall cattle numbers and harvest pace running below last year, which is keeping a firm floor under the market, but demand—especially from restaurants—has softened just enough to slow the momentum. That’s creating a mixed environment where some cuts are holding strong while others are moving more freely. For menu planning, this can open the door to feature items like chuck rolls, shoulder clods, or even sirloin cuts, which tend to provide better value and flexibility compared to the middle meats. Overall, beef is still a premium item on the menu, but with a little creativity on cut selection, there are still ways to build strong, profitable features.
Pork Market:
Pork continues to be one of the better value proteins in the case right now, with steady supply and solid demand keeping things balanced. Production is up slightly this year, but not in an overwhelming way, and underlying hog supplies are still somewhat tight, which is helping support the market. Retailers are pushing pork hard—especially loins, ribs, and bacon—because it’s an easy sell for customers looking for value, and grilling season is giving ribs and butts a nice seasonal bump in demand. Overall, pork is staying consistent and remains a dependable, cost-friendly option for menus.
Chicken Market:
Chicken remains the most manageable protein for kitchens right now, with generally steady to slightly softer markets across many cuts. Breast meat has been easing a bit while wings and dark meat are holding more stable, and overall supply is improving with hatchery activity and bird placements running ahead of last year. Demand is still solid—especially for convenience items and featured menu products—so you’re seeing a good balance between supply and movement. For back-of-house, that keeps chicken a reliable go-to for value-driven dishes with fewer surprises week to week.
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.
